Saving at home – Potato and shrimp salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another summer recipe ready in no time! The only thing that will make you lose some time will be the cooking of the potatoes, but believe me, given the result… it is really worth it!

Let’s start:

POTATO AND SHRIMP SALAD

Ingredients for 4 people: 1 kg potatoes – 500 g shelled shrimp – 6 tablespoons mayonnaise – rocket (optional) – 1 clove of garlic – extra virgin olive oil – salt

Preparation:

Wash the potatoes, boil for about 30-35 minutes, drain, peel and cut into pieces.

Rinse off the shrimp.

Sauté the shrimps in a non-stick frying pan with garlic, oil and a little salt for a few minutes.

After letting the potatoes and prawns cool, put both in a bowl.

Add the mayonnaise and, if you like, rucola salad and stir gently adjusting salt.

The potato and shrimp salad is ready: leave it in the fridge for at least 30 minutes before serving.

Enjoy your meal!

original recipe:

Saving at home – Fresh cream cheese with red radicchio and hazelnuts

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

How to turn a simple spreadable cheese into an elegant dish in just a few minutes?

You just need a few little tricks to get this result!

Let’s start:

FRESH CREAM CHEESE WITH RED RADICCHIO AND HAZELNUTS

Ingredients for 4 people: 2 packages of fresh cream cheese – 300 g red radicchio – 100 g cherry tomatoes – 50 g hazelnuts – a few basil leaves – 2 tablespoons extra virgin olive oil – 1 clove of garlic – 1 pinch of cinnamon powder – salt and pepper

Preparation:

Wash the radicchio; remove the outer part of the root and cut it long. Wash the tomatoes and divide into quarters.

Heat the oil in a pan with the lightly crushed garlic, add the radicchio and sauté over high heat. Season with salt, pepper and a pinch of cinnamon.

Add the tomatoes and hazelnuts divided into small pieces and continue cooking for another 3-4 minutes. When cooked, remove the clove of garlic and add the chopped basil leaves.

Put the Spreadable Fresh cream Cheese on the plate and serve with the cooked radicchio and toasted bread.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/formaggio-fresco-spalmabile-con-radicchio-rosso-e-nocciole

Saving at home – Melon carpaccio with mozzarella, rucola and seeds

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Here we are with another easy recipe, but also colorful and suitable for hot summer days: melon carpaccio with mozzarella, rucola and seeds.

Let’s start:

MELON CARPACCIO WITH MOZZARELLA, RUCOLA AND SEEDS

Ingredients for 4 people: 1 small melon – 24 Mozzarella Cherries – 8 strawberries – 1 bunch of RUCOLA SALAD – 1 untreated lemon – 100 g crème fraiche (OR CREAM) – 1 tablespoon of watermelon seeds – 1 lemon – crushed white pepper

Preparation:

Lightly toast the watermelon seeds. Peel the melon, remove the seeds, cut into slices and then into pieces.

Cut the strawberries into slices. Mix the fruit with the rucola salad and place on the plates.

Add the Mozzarella Cherries. From the lemon peel a little thin julienne and squeeze the juice.

Dilute the crème fraiche (or cream) with two tablespoons of lemon juice.

Season the salad with crème fraiche, a pinch of white pepper, lemon peel and watermelon seeds. Serve.

For the vegan version just avoid putting the cream and simply season with lemon juice.

p.s. if you have difficulties in finding the watermelon seeds, you can easily replace them with sesame seeds (also in this case, toasted).

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/carpaccio-di-melone-mozzarelline-rucola-e-semi

Saving at home – Pasta with fresh fava beans and shrimps

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with a recipe that with its colors makes us dive in the summer weather.

Besides being delicious, it is also very easy to prepare.

Let’s start:

PASTA WITH FRESH FAVA BEANS AND SHRIMPS

Ingredients for 4 people: 300 g pasta – 250 g shrimp tails – 250 g shelled broad beans – 1 clove of garlic – 30 g Parmesan – olive oil – white wine (or apple vinegar) – parsley – salt and pepper

Preparation:

First peel the broad beans until you have prepared about 250 grams and rinse under cold running water.
Heat a little olive oil in a non-stick frying pan and brown a clove of garlic. Add the broad beans and let them flavor for a few minutes, turn off the heat, remove the 2/3 and pass them to the mixer to create a cream of broad beans with salt, pepper, Parmesan cheese and two tablespoons of extra virgin olive oil.

Turn on the heat of the pan with the broad beans and add the peeled shrimp; season with salt, blend with white wine (or apple vinegar) and cook for a few minutes.

Cook the pasta and drain it al dente, keeping aside the cooking water; pour the pasta into the pan with the the cooking water, sauté and add the previously prepared cream of broad beans.

Mix everything and serve adding, as desired, fresh chopped parsley.

Enjoy your meal!

original recipe:

Saving at home – Mint pesto

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

Yes, you read it right! Today we will see how to make mint pesto!

You can use this thick and fragrant cream, to spread on toasted bread, to season the pasta in a new way or to enrich dishes based on both meat and fish.

Let’s start:

MINT PESTO

Ingredients for 4 people: 30 mint leaves – 30 g almonds – 50 g grated Parmesan – 1 clove of garlic – extra virgin olive oil q.b. – salt and pepper q.b.

Preparation:

Carefully wash the mint leaves, drain and dry with paper towels.

Dry them with care, eliminating all the moisture and avoiding to bend or break the leaves.

Chop them with a knife and transfer them into a bowl, then add garlic and almonds and chop with the help of an immersion mixer.

Add the grated Parmesan cheese, or pecorino cheese, and 3-4 tablespoons of extra virgin olive oil, season to taste with salt and pepper and continue to blend to obtain a creamy consistency.

Once you get a thick and homogeneous sauce, the mint pesto will be ready.

If you want the vegan version, just omit the step of adding the cheese.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/pesto-di-menta

Saving at home – Apple sorbet

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN

Hi everyone!

When we talk about sorbet, we usually think of the lemon version, mainly served between meat and fish courses during an elegant dinner.

Who says it has to be lemon?

Once you try the apple version, you can no longer do without it!

Let’s start:

APPLE SORBET

Ingredients for 4 people: 250 g green apples – 250 g Whole Galbani Yogurt – 80 g sugar – 1 lemon – 300 ml water

Preparation:

To prepare the green apple sorbet, first squeeze the lemon with a juicer and filter the juice to retain the seeds and excess pulp.

Wash the apples under running water, dry and cut into cubes without removing the skin, then transfer them in a bowl together with lemon juice and sugar.

Add water and blend everything with the help of an immersion mixer. Once you get a creamy consistency, gently mix the Whole Yogurt.

At this point, transfer the mixture to the freezer and let it rest at least 3 hours (IF YOU HAVE THE ICE CREAM MAKER, put it in the fridge and after a few hours in the ice cream maker for 40 minutes), taking care to turn it every 30 minutes to break the ice crystals.

After the necessary time, divide the apple sorbet into glasses and serve.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/sorbetto-alla-mela

Saving at home – Endive boats with cheese and orange honey

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

A simple recipe suitable as an appetizer or to be included in a buffet.

The delicate taste of the endive, combined with the strong taste of speck (or other sliced meat), and the cheese give life to an exquisite and light dish.

The honey, then, will create a contrast appreciated by everyone, young and old.

Let’s start:

ENDIVE BOATS WITH CHEESE AND ORANGE HONEY

Ingredients for 4 people: 1 Belgian endive – 330 g of Certosa CHEESE (or other cream cheese) – 2 tablespoons of cooking cream – 40 g of chopped walnuts – 40 g of ham (or other sliced meat like turkey) – 3 tablespoons of orange honey – chives q.b.

Preparation:

Wash the endive leaves thoroughly and let them dry.

In a bowl work the Certosa (or other cream cheese) with cream, softening it with a fork. Add chives, speck (or dried beef or sliced turkey) in small pieces and chopped walnuts.

Work until you get a homogeneous compound.

Arrange the endive leaves on a serving plate and place in each leaf a teaspoon of filling.

Before serving, decorate with orange honey.

Enjoy your meal!

original recipe:

Saving at home – Croutons with figs and walnuts

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

This is a recipe for cheese lovers.

A version similar to the “cacio con le pere” (cheese and pears), but combined with figs.

These fig croutons are a tasty alternative to the classic tomato bruschetta, perfect to enrich the summer buffets. 

A first layer of crispy toasted bread is the base for a velvety gorgonzola cheese, topped with slices of figs and walnut grains

You will definitely love it!

Let’s start:

CROUTONS WITH FIGS AND WALNUTS

Ingredients for 4 people: 100g Gorgonzola D.O.P – 120g pane tipo baguette – 50g fichi maturi ma sodi – 20g gherigli di noce

Preparation:

Cut the bread into slices and toast in a hot oven until golden brown

Wash the figs and cut into round slices about 1/2 cm thick and lay them on top of the slices of bread. 

Place in the center the Gorgonzola cheese and decorate with walnut kernels

Keep the croutons in the fridge until they are ready to serve, decorating them with parsley leaves and a few drops of honey.

Enjoy your meal!

original recipe: https://www.galbani.it/ricette/crostini-con-fichi-e-noci

Saving at home – Chicken and potato salad

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

The chicken and potato salad is another of those dishes suitable for dinners in the garden with friends but also a practical single dish, also to be consumed at work instead of the usual sandwich.

It’s also great for a quick lunch for a trip out of town.

Let’s start:

CHICKEN AND POTATO SALAD

Ingredients for 4 people: 1 sliced chicken breast – 2 large potatoes – 3 carrots – 1/2 celery stem – 1 fresh onion – 3 tablespoons extra virgin olive oil – salt

Preparation:

Boil the carrots, celery and sliced onion for twenty minutes. At the first boil add the slices of chicken breast.
In another pot cook the potatoes well washed with their skin until they are tender.

Still warm, remove the peel, cut into pieces and place in a bowl.

Remove the chicken breast from the broth and cut it into strips.

Add them to the potatoes, season with oil, salt to your taste and sprinkle with chopped parsley.

Serve the salad on a bed of lettuce leaves.

If necessary, add more salt.

Enjoy your meal!

original recipe:

Saving at home – Chicken salad with mozzarella

EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE

Hi everyone!

Here we are with another salad suitable for the summer: chicken salad with mozzarella.

As always an easy recipe that satisfies all tastes!

Let’s start:

CHICKEN SALAD WITH MOZZARELLA

Ingredients for 4 people: 4 thick slices of chicken breast – 10 cherry tomatoes – some salad leaves – Basil – 200 g mozzarella cherries. For the marinade: 4 tablespoons of Olive Oil – 2 teaspoons of Balsamic Vinegar Coffee – salt – Pepper

Preparation:

In a bowl add the oil, vinegar, salt and pepper and mix perfectly.

Wash the tomatoes and after drying, cut them in two and add to the marinade.

Add basil and mozzarella cherries.

Refrigerate for a couple of hours.

With a kitchen brush, spread the oil on the chicken breast slices and grill them.

Serve them warm by distributing the chicken, cherry tomatoes and the mozzarella on a bed of salad.

Enjoy your meal!

original recipe: