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:
- Bring a pot of salted water to the boil on a medium-high flame. Add the peas and boil them for about three minutes.
- Remove the peas from the water with a slotted spoon, drain and set aside, reserving the water on the flame.
- Add the rice to the cooking water and cook for 2-3 minutes less than indicated on the packaging.
- Remove from the flame, drain and spread out on a chilled tray to cool.
- Mix the chives, gherkins, olives, cheese, tomatoes, peppers and season.
- Add the cooked rice along with the peas.
- 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:
- Marinate the onion in one cup water and one tablespoon white wine vinegar for at least two hours.
- Briefly soak the bread in one cup water and one tablespoon white wine vinegar for a few minutes to soften.
- Remove from the marinade, squeeze to remove moisture, break it coarsely with your hands, and place the chunks in a large salad bowl.
- Drain the red onion from its marinade add to the bread.
- Add the basil leaves, tomatoes and cucumber. Gently mix all the ingredients.
- Drizzle the remaining extra virgin olive oil over the mix and season.
- Mix again, taste and if necessary, add more white wine vinegar.
- 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:
- Toast the bread slices on both sides under an oven grill or on a non-stick frying pan, until golden.
- Rub the garlic clove on the toasted bread slices.
- 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.
- Place the toasted bread slices on a serving platter and top with the mozzarella-olive-tomato mixture.
- Drizzle with a little extra virgin olive oil and serve immediately.
Tip: Choose ripe cherry tomatoes and the freshest basil leaves you can find.
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