Let’s Eat Outside! Mozzarella and Tomato Boats

For this recipe, you don’t need to scroll down to find the ingredients and the preparation method, as it is a very simple and easy. First, buy some San Marzano tomatoes (the amount depends on the number of guests you have) and a pack of cherry mozzarellas. Once at home, cut the tomatoes in half, scoop out the seeds and place one or two cherry mozzarellas into each of them. Decorate with a basil leaf and season with salt and a few drops of a good extra virgin olive oil.

That’s it! :-))

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Let’s Eat Outside! Watermelon, Cheese, and Red Onion Summer Salad

It’s time to go on holidays! And therefore, for this reason, the recipes we are going to present from now till the end of July are very simple, extremely fast and made of fresh ingredients to refresh you. We tasted this delicious summer salad from a friend of ours during a dinner outside. We assure you it was love at first sight!

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Salento Style Refreshing Espresso Coffee with Almond Milk Syrup

The espresso coffee with almond milk syrup is a refreshing iced coffee native to Salento, the most Southern area of the Apulia region. The main city of this peninsula is Lecce, a fascinating and elegant city full of historic palaces and churches in Barocco Leccese style.

Many of the city’s buildings are decorated with friezes, capitals, pinnacles and rosettes,  and are made of pietra Leccese. It’s a light brown limestone rock typical in these areas, known for its hardness and its ease of processing.

If you happen to be there, after a walk around the streets of the historical center, take a stop in a Bar in one of the plazas (Piazza Sant’ Oronzo or Piazza Duomo) and taste an iced coffee. We suggest also trying out Il Pasticiotto, a small pasta frolla cake filled with custard cream, as it’s one of the culinarie excellences of Lecce.

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Edda Lei Chardonnay White Wine Salento IGP and Spaghetti Pasta with Mussels

The monthly pairing presented by Walkingwine is Spaghetti con le cozze, the key recipe of Il Veliero restaurant, and Edda Lei, Bianco Salento IGP white wine.

Il Veliero is located in Villanova – Marina di Ostuni (Apulia region).

Domenico and Masietta Caliandro opened the fish restaurant in 2005, after many years of experience both in Italy and abroad.

The restaurant features high quality products, which are chosen every morning in the local fish and vegetable markets by Domenico himself.  Beside that, Domenico relies on a rich variety of vegetables grown by Noe’, chef of the restaurant.

In the kitchen, Masietta and her son Davide, together with Chef Noe’, prepare great dishes following the traditional procedures and maintaining ancient tastes.

The Caliandro family revealed their key recipe to Walkingwine, Spaghetti con le cozze (see the recipe below).

Walkingwine paired the dish with a white wine, Edda Lei, Chardonnay Bianco Salento IGP which, with its floral notes, it’s the perfect pairing to enhance the taste of the mussels.

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The dish: Spaghetti Pasta with Mussels

INGREDIENTS for 4 servings:

320 g spaghetti pasta
1 kg of mussels
cherry tomatoes
1/2 glass of white wine
oregano and parsley
1 garlic clove
extra virgin olive oil

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Rinse the mussels well under cold water many times. Pull off any beards and discard broken or open mussels.

In a large wok pan, sauté 4 tbsp of oil, garlic, tomatoes for around 5 minutes. Add the mussels and pour the wine. Cook until the mussels are completely opened and the wine is totally evaporated, at high heat. Discard the closed mussels. Add the origano and mix well.

Fill a big pot with water and bring it to a boil. When it is boiling, add salt and drop in the Spaghetti. Stir the pasta and cook it until they are “al dente”. Drain the pasta, and place it into the wok pan. Let cook for a few minutes while tossing with a spoon. Finish with parsley, and enjoy!

The wine: EDA LEI Chardonnay white wine Salento IGP

Wine cellarcantine San Marzano – Salento -Puglia
Grape variety: 80% Chardonnay, 15% Moscatello Selvatico, 5% Fiano
Sensory characteristics: Colour: straw yellow with goldish reflections; Aroma: mellow floral notes, of peach and delicate vanilla pervade the nose; Taste: generous in its elegance, fresh, delicate and mineral.
Vinification: Destemming of the grapes and cryomaceration for a few hours, followed by a soft pressing of the marc, a cold settling for anatural decantation and alcoholic fermentation in French oak barrels.
Best served with: First courses with fish and starters. Excellent with cheese.
Serving temperature: About 12-14°C.

 

 

Homemade Cavatelli with Cannellini Beans and Mussels

Home made Cavatelli are a type of pasta originating from Southern Italian prepared with semolina flour and water. This type of pasta is versatile: its shape and texture mix well with many types of sauces.

For today’s recipe we have seasoned the Cavatelli with shellfish (mussels) and legumes (cannellini), following a traditional Mediterranean – Apulian recipe. The strong flavour of these thin with a tender and floury heart beans goes well with the mussels.

So, roll up your sleeves and let’s prepare the Cavatelli.

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Fruit Popsicles

Hi everyone, today we are sharing two extremely simple popsicles recipes made from fresh fruit with you all. They’re the perfect treat for the upcoming summer and they are so yummy.

If you have 5 minutes,  hurry up and prepare these mouth – watering popsicles for your beloved ones.

We do hope you’ll find these popsicles the perfect delectable treats 😉

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Rossini cocktail and homemade savoury biscuits

In the Rossini cocktail, as in many other Italian drinks like the Spritz Aperol, Hugo Spritz, Bellini and Negroni sbagliato, the strong alcoholic component is usually the sparkling Prosecco wine.

The Prosecco is a white wine produced from the Glera grapes in the hillside vineyards of Veneto and Friuli Venezia Giulia (Northeast Italian regions). Depending on your taste, you can make the Rossini cocktail with dry Prosecco (17–32 g/l of residual sugar), extra dry (12–17 g/l ) or brut (up to 12 g/l). For an uplifting summer aperitif, we recommend pairing this delicious cocktail with these appetising savoury biscuits.

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Early Summer Minestrone

Summer is around the corner, and so is the dreaded bikini test ;-)).  Taking advantage of the fact that my children are in a field trip, my husband and me decided that this week would be THE detox week, in anticipation of the upcoming summer.

If you are looking for a light vegetable soup, this is what you need. You’ll appreciate the freshness and the crunchiness of the seasonal vegetables.

Enjoy!
Francesca

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Summer Bread Salad: Apulian Acquasala

The Apulia cuisine, inspired by the Mediterranean diet, features a lot of fresh and local herbs, vegetables, fruits, contains a moderate amount of pasta and bread, and includes a little fish and meat. These wholesome ingredients are all topped with extra virgin olive oil.

The Acquasala, a popular dish in Apulia, is an example of this cuisine. It is not only healthy, as it is prepared with fresh ingredients, it is also relatively easy to make. This dish can be enjoyed perfectly after a long day at the beach.

Remember: this recipe has no exact measurements, so you can add as little or as much of each ingredient as you wish.

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