Saving at home – Raw tomatoes stuffed with ham mousse (or turkey)

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

Hi everyone!

This summer recipe is both delicious and versatile: suitable as an appetizer but also to enrich a buffet.

In addition to everything, you will prepare them in exactly 5 minutes!

Let’s start:

RAW TOMATOES SUFFED WITH HAM MOUSSE (OR TURKEY)

Ingredients for 4 people: 4 large salad tomatoes or 8 medium salad tomatoes – 400 grams of cooked ham (OR TURKEY) – 250 ml of fresh cream – 4 tablespoons of tomato puree – 1 teaspoon of desalted capers

Preparation:

Wash the tomatoes very well and dry them, then with a knife remove the part with the stem and with a teaspoon dug inside to remove the pulp. This operation should be done very gently to avoid piercing the tomato. The pulp of the tomato can be used for a fresh sauce. Season each tomato with a pinch of salt and let it rest on a plate.

Meanwhile prepare the cooked ham (OR TURKEY) patè:
Blanch the tomato sauce in a hot pan with a little oil and a couple of tablespoons of water. As soon as it begins to shrink turn off the fire. This way the sauce will not be sour.

In a mixer put 400g of cooked ham (or turkey) and about half of the cream. Blend well, add the warmed tomato sauce. Whip the cream aside and add it gently to the ham (or turkey) mixture.
With the cream obtained stuff the tomatoes and decorate with capers (well desalted).

Leave in the refrigerator until serving, then bring to the table and add a drizzle of extra virgin olive oil.

Enjoy your meal!

original recipe: https://www.negroni.com/it/ricette/antipasti/pomodori-crudi-ripieni-di-mousse-di-prosciutto

Saving at home – Rolled omelette

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

Hi everyone!

One ingredient hardly missing at home are eggs.

The stuffed omelette is one of those recipes that saves us from a hunger attack or when bread is missing.

It is also useful when you organize a picnic, because it is delicious even cold.

Let’s start:

ROLLED OMELETTE

Ingredients for 4 people: 4 eggs – Grated Parmesan – 100 g sliced turkey – 6 thin slices of Asiago – 50 g butter -salt – pepper

Preparation:

Break the eggs in a bowl and beat well, add a handful of grated Parmigiano Reggiano, a pinch of salt and a grated pepper. Work again, then melt the butter in a pan large enough for the 4 eggs.

You can also prepare two omelettes, the important thing is that they are rather thin, almost like crepes. Pour the eggs into the pan and cook the omelette well on both sides, then turn off the heat and spread the cheese over the entire surface.

Spread over the turkey slices (but if you prefer you can put, alternatively, cooked ham or bresaola) and roll as tight as you can. Remove the roll from the pan and place in a plate. Cut into rounds and serve still warm.

Otherwise let cool the roll wrapped in foil and then put it to rest in the refrigerator.

Enjoy your meal!

original recipe: https://www.negroni.com/it/ricette/unici/rotolo-doro-la-frittata-farcita-da-mangiare-anche-fredda

Saving at home – White turnip salad with sliced turkey

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

Hi everyone!

Among the unique summer dishes that you can eat for lunch at the office or for a light family dinner there is also white turnip salad with sliced turkey. The Turkey petals give an extra touch to this unusual salad, yet delicious and easy to prepare.

In summer, the mixed and rich salads go for the most and meet the needs of everyone and for different occasions.

Let’s start:

WHITE TURNIP SALAD WITH SLICED TURKEY

Ingredients for 4 people: 100 g sliced Turkey – 4/5 white turnips – 4 tablespoons of pumpkin seeds – 3/4 handfuls of green salad – 1 small bowl of raspberries – 1/2 lemon – Extra virgin olive oil – salt – pepper – basil to decorate

Preparation:

Wash and peel the white turnips, cut with the slicer or knife into thin slices and leave a few minutes in ice water. Toast the pumpkin seeds in a non-stick pan over medium heat for 2/3 minutes, turning often.

Rinse the raspberries, dry them (keep 8 aside), blend the rest of the raspberries with salt, pepper, extra virgin olive oil, lemon juice.

Compose the salad with the green salad, the drained turnips, the pumpkin seeds, the whole raspberries and finally the sliced Turkey and conclude the dish with the raspberry citronette (obtained by mixing the 8 raspberries set aside, the oil and the lemon).

Enjoy your meal!

original recipe: https://www.negroni.com/it/ricette/unici/insalata-di-rape-bianche-con-bresaola-di-tacchino-rugiati-negroni

Saving at home – Roasted chickpeas

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

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

Hi everyone!

This vegan recipe is very practical and quick to prepare.

It will be useful for a tasty appetizer or to add to your summer salads.

Let’s start:

ROASTED CHICKPEAS

Ingredients for 4 people: 450 g cooked chickpeas – 1 tablespoon semolina – 1 teaspoon salt – 1 teaspoon sweet paprika – olive oil – pepper – rosemary

Preparation:

First, drain the chickpeas, rinse and dry with kitchen paper (it’s important not to skip this step, or the humidity will slow down the cooking).

Put them in a bowl with semolina, salt, paprika and pepper and stir to distribute evenly.

Spread them on a non-stick baking pan lightly greased with oil, season with olive oil and rosemary and cook for about 30 minutes at 200 º C, in a ventilated oven already hot, turning them halfway through cooking and operating the grill during the last minutes.

The crispy chickpeas are ready: you can eat them hot, warm or even cold.

Enjoy your meal!

original recipe: