Italian summer: a time where Italians escape the heat of the city and head to the sea or mountains for its cooler air! A season change also means we get to relish in summer’s delicious vegetables and fruits! Here are a few of my absolute favorite Summer Italian recipes!
Parmigiana di Melanzane
6. Place fried eggplants in a single layer on top of the tomato sauce. 5. As a final touch, add edible Jasmine flowers. (optional) If you enjoyed this post, check out our Sicilian Pesto Recipe! Share your favorite Summer recipes with us on Facebook, Instagram or Twitter!Ingredients:
Directions:
1.Gently wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4 inches thick. Place the slices on a flat surface, sprinkle with salt, set aside for 30 minutes to rest.
2. In a medium sized saucepan, add in garlic, chopped onion and olive oil. Cook until soft and light golden brown.
3. Add in the tomato sauce, bring to a boil, stirring often. Bring down to a simmer for around 30 minutes.
4. Once the eggplant slices have rested for 30 minutes, pat dry with a paper towel to absorb any excess water. Fry in olive oil until golden brown.
5. In a baking sheet, add a ladle or two of the tomato sauce you’ve prepared to the bottom of the pan.
7. On top of the fried eggplant add in slices of mozzarella onto each piece.
8. On top of the Mozzarella, add more tomato sauce and then sprinkle with grated Parmigiano Reggiano.
9. Repeat the layering process until all ingredients have been used. Once done, top with basil leaves, bake for 15 – 20 minutes until golden brown.
Panzanella
Ingredients:
Directions:
1. Collect stale bread, cut off the edges and cut into little cubes.
2. Soak the bread in water.
3. Wash and dry tomatoes, cucumber, onion and basil. Chop into bite sized pieces.
4. Once all vegetables have been chopped, drizzle with olive oil and add salt.
5. Squeeze the water out of the bread, place over the mixing bowl with vegetables and crumble it on top.
6. Once all bread has been crumbled, stir gently all ingredients, taste to see if more olive oil and salt needs to be added. Enjoy!
Gelo di Melone
Ingredients:
Directions:
1. Cut watermelon into pieces, squeeze to obtain its juice.
2. Stir in cornstarch and sugar while the juice is cold. Whisk until there’s no lumps.
3. In a small saucepan, put on low heat until it simmers and becomes a jelly – like consistency.
4. Leave to cool. Once cooled, add in chocolate chips to resemble watermelon seeds.
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