Summer pleases us with an abundance of vegetables on the beds and counters. An ideal time to pamper your loved ones with delicious and fragrant dishes of Mediterranean cuisine: with spicy herbs, meat and the sea
Ham and Truffle Saltimbocca
Cooking time: 45 min
For 4 servings:
• 800 g rabbit pulp (back) • 1 black truffle • 4 slices of ham • 60 g of ghee • several sprigs of rosemary • salt • ground black pepper • 2 heads of Roman salad • 100 ml of chicken stock • 1 onion • 2 tomatoes • 1 table. a spoonful of butter
1. Wash, dry and cut the meat into 8 thin slices. Lightly beat, salt and pepper. Grate the truffle. Cut each slice of ham in half, sprinkle with truffle, put a slice of rabbit and curl. Fasten with rosemary.
2. Wash, peel, and, if necessary, chop the Roman lettuce leaves in half and simmer for 10 minutes in chicken stock. Peel and finely chop onions. Get a salad with a slotted spoon and stew the onions slightly so that it becomes transparent.
3. Wash the tomatoes, make cross-shaped incisions and lower them for 30 seconds in boiling water. Then remove the skin, finely chop the pulp and add to the onion along with the salad. Salt, pepper and remove from heat.
4. In a large skillet, heat ghee and fry the rabbit rolls for 5 minutes on all sides, carefully turning over. Put rolls on plates with vegetables.
Turkey fillet with green onions
Cooking time: 45 min
For 4 servings:
• 3 table. tablespoons of vegetable oil • ground black pepper • ground cayenne pepper • 1 teaspoon. spoon of dried herbs • 6 turkey fillets (160 g each) • salt • 1 bunch of green onions • 1 clove of garlic • 1 bunch of dill • 3 tablespoons each. tablespoons of olive oil and vinegar • granulated sugar • 3 tomatoes
1. Mix vegetable oil with black and cayenne pepper, dried herbs, grease the fillet on all sides and leave for 15 minutes. Then well fry the fillet in a pan from all sides. Season with salt and let cool.
2. Onion cut into rings, chop the garlic and dill. Mix everything with vinegar and olive oil, add salt, black pepper and 1 pinch of sugar. Cut the fillet into slices, tomatoes into slices and mix everything.
Greek fish fillet with lemon
Cooking time: 35 min
For 4 servings:
• 500 g of fish fillet • 2 tables. tablespoons of lemon juice • 2 onions • 1 clove of garlic • 8 cherry tomatoes • 20 g of vegetable oil • salt • ground black pepper • greens for decoration
1. Wash, dry the fish fillet, cut into small pieces, salt and pepper on all sides, sprinkle with lemon juice.
2. Peel and chop the onion rings, peel the garlic and chop finely. Wash the tomatoes, cut each in half and remove the base of the stem.
3. Heat vegetable oil in a large frying pan and brown the onions and garlic. Put on top pieces of fish and tomatoes, salt, pepper, cover and simmer for 20 minutes on low heat.
4. Put the finished dish on plates and decorate with fresh herbs. Chips can be served with fried potatoes.
Spaghetti with Tuna and Tomatoes
Cooking time: 20 minutes
For 4 servings:
• ½ pack of spaghetti • 1 can of canned tuna in its own juice • 2 tables. tablespoons of vegetable oil • 200 g of cherry tomatoes • 2 tables. tablespoons butter • juice ½ lemon • salt • 1 bunch of fresh herbs
1. Boil spaghetti in a large amount of boiling salted water, recline in a colander and let the water drain completely. Transfer spaghetti to the pan, add the butter and mix.
2. Separate canned tuna with a fork into smaller pieces and mix with spaghetti with juice.
3. Wash the tomatoes, dry, cut each in half and remove the base of the stalk. Spaghetti put in the form of nests on plates.Put halves of tomatoes on top. Wash fresh herbs, dry, tear leaves and decorate the dish with them.
Florentine Chicken
Cooking time: 30 min
For 4 servings:
• 4 table. tablespoons butter • 1 onion • 300 g fresh or frozen spinach • 4 chicken fillets • 3 tablespoons. tablespoons flour • 500 ml of milk • 1 teaspoon. tablespoon mustard • 100 g grated cheese • ground black pepper • dried herbs • salt
1. Peel and finely chop onions. Melt 2 table. tablespoons butter in a large pan and brown the onions. Add spinach, cover and simmer over low heat for 5 minutes.
2. Wash, dry, season with salt, pepper, sprinkle with chicken, put in a greased form and cover with spinach. Melt the remaining butter in a small saucepan, add flour and milk.
3. Boil the sauce, stirring constantly, until it thickens. Remove from heat, add mustard. Pour on the chicken with spinach and sprinkle with grated cheese. Bake for 25 minutes at 200 ° C.
Italian vegetable salad
Cooking time: 60 min
For 4 servings:
• 800 g zucchini • 2 onions • 2 cloves of garlic • 2 tables. tablespoons of butter • 250 g of cherry tomatoes • 250 ml of vegetable broth • 1 pinch of cayenne pepper and granulated sugar • juice of 1 lemon • 150 g of various fresh herbs • 8 salad leaves
1. Wash, dry, zucchini, first cut lengthwise into 4 parts, then cut across in small pieces. Chop the onion into thin rings and let the garlic pass through the press. Wash, dry, cut the tomatoes into halves.
2. Passion the onions with garlic in butter for 8 minutes. Add slices of zucchini and halves of tomatoes, pour in the broth and cook over medium heat for 6-8 minutes. Salt, pepper, season with sugar and lemon juice.
3. To sort out fresh greens and lettuce leaves, wash and dry. Finely chop the greens and mix with warm vegetables. Arrange the lettuce leaves on plates and lay out the salad in slides. Serve both warm and cold.
Fried cheese salad
Cooking time: 20 minutes
For 4 servings:
• ½ bunch of lettuce • ½ bunch of freeze salad • 400 g of cherry tomatoes • 2 zucchini • 1 avocado • 2 tables. tablespoons of lemon juice • 400 g of sheep’s cheese • 8 tables. tablespoons of olive oil • 3 tables. tablespoons of balsamic vinegar • 1 egg • flour • breadcrumbs • salt • pepper
1. Break lettuce leaves into pieces. Tomatoes cut in half. Chop zucchini. Avocado, removing the stone, cut into slices and sprinkle with lemon juice. Put all the ingredients on a plate.
2. Cut the cheese into slices, roll in flour and, dipped in a beaten egg, in breadcrumbs. Preheat 3 tables. tablespoons of butter and fry the cheese until golden brown. Then put on a paper towel.
3. Mix vinegar, salt and ground black pepper. Then, with constant stirring, add the remaining oil and beat lightly. Pour the salad over the resulting sauce, lay on top slices of fried cheese.
Tuscan salad with croutons
Cooking time: 25 min.
For 4 servings:
• 350 g of cherry tomatoes • 1 pod of yellow sweet pepper • 1 onion • 250 g of bread • 4 tables. tablespoons of vegetable oil • 1 bunch of basil • 2 canned anchovies • 1 table. spoon of canned capers • 2 tablespoons. tablespoons of balsamic vinegar • salt • ground black pepper • honey
1. Heat the oven to 200 ° C. Wash the tomatoes and cut each in half. Wash the sweet pepper pod, cut in half, remove the core with seeds, cut the flesh into strips.
2. Peel and chop onions in half rings. Cut the bread into slices and grease 2 table. tablespoons of vegetable oil. Roast in the oven for 10 minutes.
3. Wash, dry the basil, chop 2/3 of the leaves coarsely. Finely chop the anchovies with capers, mix with vinegar, 2 tablespoons. tablespoons of oil, salt, pepper and honey. Mix everything, season and decorate with basil leaves.
Spinach pie with chicken
Cooking time: 1h 55 min
For 4 servings:
• 150 g cream margarine • 400 g cottage cheese • 250 g flour • ¼ baking powder bag • 1 chicken fillet • 1 onion • 1 table.tablespoon of vegetable oil • 200 g of cheese • 200 g of spinach • ground black pepper • salt
1. Melt margarine and let cool. Mix with cottage cheese, add flour mixed with baking powder and salt, knead the dough. Put in cold for 1 hour.
2. Cut the chicken into slices. Peel and finely chop the onion. Heat vegetable oil in a pan, fry onions for 3 minutes, add chicken fillet and fry for 5-7 minutes. Allow to cool, salt and pepper. Cut the cheese into small cubes. Wash the spinach, dry well and cut into strips.
3. Heat the oven to 180 ° C. Divide the dough into 2 parts, each roll out into a 5 mm thick layer. Put one part in a mold lined with baking paper. Cover half the fillet, then cheese, spinach, remaining fillet and cover with dough. Pinch the edges, prick with a fork. Bake for 40 minutes.
Strawberries with mascarpone
Cooking time: 1 h 20 min
For 4 servings:
• 70 g of granulated sugar • 1 table. spoon of lime juice • 125 ml of cream of 30% fat content • 125 ml of chilled mascarpone (or cottage cheese) • ½ packet of vanillin • 750 g of strawberries • 90 ml of balsamic vinegar
1. In a pan with a thick bottom, mix 20 g of sugar, lime juice and vinegar. Put on a small fire and cook with constant stirring until the syrup volume is halved. Then let cool.
2. Beat cream, mix with a mascarpone mixer and 30 g of sugar. Add vanillin and beat again until large thick waves appear on the surface. Arrange in tins and refrigerate for 2 hours.
3. Wash strawberries, dry and cut each berry in half. Set aside for decoration. The remaining berries are mixed with 20 g of sugar, pour in syrup and leave for 20 minutes. Put in mascarpone molds and leave for another 15 minutes. Tilt on plates, garnish with berries.
Photo: The Burda Pharmacological Center (10), Stock Food / Fotodom.ru (1).
