Heat or cold on a Saturday and Sunday, You & I tootle up in the FIAT convertible to the bar in Casola for an Italian breakfast of a cappuccino e una brioche. While sipping our mutually tepid & weak caffes assisted with long-life milk… yep, more than ick and for Euro 130 too!!!… and today, as You hogged La Nazione newspaper… I only read it for Barbanera’s horoscope… I found by a happy coincidence to yesterday’s post a delicious article in La Repubblica’s D Magazine with 4 recipes without cooking a thing. Eviva!!! Just chop, slice, or Cusine-art the heck out of fruits or vegetables, and serve as the perfect digestible piatto del giorno in a heat wave. Here below are two of the four to try out…
Ingredients: 120 grams (4 ounces) of washed spinach leaves… 1 small avocado (Hass is the best type)… 1 small cucumber… 10 mint leaves… the juice of a juicy lime… 200 millilitres (3/4 cup) of cool water… sesame seeds… extra-vergine olive oil (evo, for short)… and a touch of salt.
Preparation: crudely cut the spinach leaves… peel the cucumber and slice it… dig out the pulp of the avocado (I save and plant all avocado seeds thinking I have such a green thumb when days later they sprout)… dump all this in a food processor along with the lime juice, mint leaves and salt, flip the ON switch as you gently pour in the water towards a milk-shake like consistency… top the concoction with toasted sesame seeds and a light draping of olive oil… serve immediately.
Ingredients: 80 grams (3 ounces) of walnuts… 80 grams (3 ounces) of almonds… 20 grams (1 ounce) of pine nuts… 6 dates without seeds… grated lemon peel… 30 millilitres (2 tbsp.) of water… honey… mint leaves… and an assortment of sliced seasonal fresh fruits, Oh, Boy!!!
Preparation: food-process the dried dates & nuts, adding too the grated lemon and water, triggering the ON/OFF button for a compact consistency and without worrying if some pieces are bigger than others (better architecture that way for the resulting compote)… divide this into 4 equal parts, putting each into a single-portion ramichen lined with kitchen-film and pressing each down with the bottom of a wet glass… put them into the refrigerator for about 2 hours… take them out of the refrigerator and right before serving, place the fresh fruit on the compote and then covering them with the fresh fruit, a light draping on top of honey and some mint leaves for a bit of green.
Hope these two work out for you. It’s got to be HOT where you are. And what a luxury not to cook. The heat can be liberating!!! Gads.