Italian Recipes to Make For Dinner Tonight

We bring you three easy Italian recipes from the country known for its gastronomy.

1. Insalata Di Riso

Serves: 4

Prep time: 20 minutes (and extra chilling time)

Cooking time: 25 minutes

Calorie count: 750 calories (per serving)

 

Ingredients:

Black pepper, to taste

Salt, to taste

½ cup pickled gherkins, sliced

½ cup pitted black olives, sliced

1 ½ cup provolone cheese, cubed

¾ cup tomatoes, halved

½ cup yellow peppers, diced small

½ cup red peppers, diced small

3 tbsp chives, finely chopped

½ cup Arborio rice

¾ cup green peas, shelled

Method:

1. Bring a pot of salted water to the boil on a medium-high flame. Add the peas and boil them for about three minutes.
2. Remove the peas from the water with a slotted spoon, drain and set aside, reserving the water on the flame.
3. Add the rice to the cooking water and cook for 2-3 minutes less than indicated on the packaging.
4. Remove from the flame, drain and spread out on a chilled tray to cool.
5. Mix the chives, gherkins, olives, cheese, tomatoes, peppers and season.
6. Add the cooked rice along with the peas.
7. Cover the bowl with a cling wrap, and refrigerate until chilled.

Tip: Allow enough time for the salad to chill, it helps the flavours to develop.

 

2. Panzanella

 

Serves: 2

Prep time: 20 minutes (and extra marination time)

Calorie count: 735 calories (per serving)

 

Ingredients:

Black pepper, to taste

Salt, to taste

2 tbsp extra virgin olive oil

15 basil leaves, roughly torn

1 cucumber, peeled and cut into thin ribbons

2 ripe tomatoes, deseeded and chopped small

400 g bread, crusts removed

3 tbsp white wine vinegar (divided usage)

1 large red onion, thinly sliced

 

Method:

1. Marinate the onion in one cup water and one tablespoon white wine vinegar for at least two hours.
2. Briefly soak the bread in one cup water and one tablespoon white wine vinegar for a few minutes to soften.
3. Remove from the marinade, squeeze to remove moisture, break it coarsely with your hands, and place the chunks in a large salad bowl.
4. Drain the red onion from its marinade add to the bread.
5. Add the basil leaves, tomatoes and cucumber. Gently mix all the ingredients.
6. Drizzle the remaining extra virgin olive oil over the mix and season.
7. Mix again, taste and if necessary, add more white wine vinegar.
8. Refrigerate the Panzanella for at least an hour to allow the flavours to develop.

Tip: Take out the salad from the fridge 15 minutes before serving.

 

3. Bruschetta Caprese

Serves: 2

Prep time: 20 minutes

Calorie Count: 455 calories (per serving)

 

Ingredients:

Salt, to taste

¼ tsp oregano

2 tbsp extra virgin olive oil + some more to drizzle

8 basil leaves, roughly torn

12 black olives, chopped

10 cherry tomatoes, quartered

250 g mozzarella, drained and cut into small squares

1 garlic clove, peeled

4 slices bread (2 cm thick)

 

Method:

1. Toast the bread slices on both sides under an oven grill or on a non-stick frying pan, until golden.
2. Rub the garlic clove on the toasted bread slices.
3. Place the cherry tomatoes, olives and mozzarella in a bowl. Add salt, extra virgin olive oil, oregano and basil leaves. Gently stir until mixed well.
4. Place the toasted bread slices on a serving platter and top with the mozzarella-olive-tomato mixture.
5. Drizzle with a little extra virgin olive oil and serve immediately.

Tip: Choose ripe cherry tomatoes and the freshest basil leaves you can find.