Melone
14.01.16
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingredients are all from organic farming and the doses are approximately for four people.
The proverb goes: “pumpkin and melon in their season.” Summer offers us yellow melons, with smooth or ribbed skin, with an intense scent, sweet and juicy pulp, rich in vitamin A, low in calories and refreshing... what a wonder!
CUCURBITOSA SALAD
INGREDIENTS: 1 minced melon, 2 cucumbers, 1 case of lettuce, 1 g. Greek feta, a handful of black olives, chives, (or a little sliced onion), a little salt, extra virgin olive oil, pepper, lemon juice, mint leaves.
PROCEDURE: Wash and dry the lettuce, remove the skin and seeds of the melon and cut into cubes. Peel the cucumber and slice it. In a small bowl, mix the oil with the lemon juice, salt, pepper and onion. Season everything with this emulsion, arrange on plates and complete with the crumbled Greek feta (it's quite salty!) and the black olives and the mint leaves.
GREEK-STYLE FRESHNESS
INGREDIENTS: 1 shredded melon, ½ kg of cherry tomatoes, 2 cucumbers, 2 carrots, 1 red or pink turnip, a jar of Greek yogurt (or thick, even soy is fine), a clove of garlic, ½ cup oil, juice of two lemons, salt, thyme or parsley.
for the Greek sauce: peel a cucumber and grate it in julienne strips, put it in a colander with salt and let it lose water for 30 minutes, squeeze it well. Chop the garlic clove with the thyme (or parsley), pour into a bowl with the salt, oil and lemon, emulsify well, add the cucumber, and finally the yogurt, mix and keep in the fridge for at least half an hour.
PROCEDURE: after cleaning the melon and vegetables, prepare to prepare the skewers. Thinly slice the turnip and carrots, leave the cherry tomatoes whole, possibly peel the cucumber, cut it into thick slices, and cut the melon into large pieces. Alternate all the ingredients and form the skewers by wetting them with a part of the lemon juice to avoid oxidation. Serve with slices of grilled bread.
LEMON AND MELON RICE
INGREDIENTS: 300 grams of rice (or other cereals), a yellow melon, 2 lemons, a bunch of basil, a pack of smoked or grilled tofu, a handful of chives or a few slices of chopped onion, extra olive oil, salt, pepper.
PROCEDURE: Boil the rice and let it cool down. Prepare the rice dressing in a bowl: grate the skin of the lemons and squeeze out the juice, add the chopped basil, the sliced onion, the oil in the amount you want, the salt and the pepper. Add the boiled rice and diced tofu and mix well. Let it rest for at least 20/30 minutes (even out of the fridge if you want). Before serving, add the diced melon and mix.
MELON AND BLUEBERRIES ICE CREAM
INGREDIENTS: 1 smooth-skinned melon, a pack of cream (even vegetable is fine), 2 tablespoons acacia honey or brown sugar, a handful of toasted and chopped hazelnuts, 1 tray of blueberries.
PROCEDURE: divide the melon into two parts, remove the seeds, with a spoon dig out the pulp, place it in a bowl and blend it, but keep some aside to decorate the ice cream. Add the honey (or sugar) and whipped cream, mix gently. Put the preparation in the freezer and after 1 hour mix to break the ice crystals and place in the freezer for another hour. Take the ice cream out of the freezer, mix and fill the melon caps by adding the blueberries and the melon kept aside and cut into cubes. Immediately place back in the freezer for another hour. Serve by adding the hazelnut crumbs and some blueberries.
'GOOD SUMMER' MACEDONIA
INGREDIENTS: 1 melon, 2 peaches, 2 nectarines, a slice of watermelon, juice of 2 oranges, juice of 1 lemon, a handful of pine nuts, little sugar (or other sweetener).
PROCEDURE: cut the fruit into chunks, place it in the cups, add the citrus juice with the sugar. Lightly toast the pine nuts and garnish the fruit salad.
THE MELON
The proverb goes: “pumpkin and melon in their season.” Summer offers us yellow melons, with smooth or ribbed skin, with an intense scent, sweet and juicy pulp, rich in vitamin A, low in calories and refreshing... what a wonder!
CUCURBITOSA SALAD
INGREDIENTS: 1 minced melon, 2 cucumbers, 1 case of lettuce, 1 g. Greek feta, a handful of black olives, chives, (or a little sliced onion), a little salt, extra virgin olive oil, pepper, lemon juice, mint leaves.
PROCEDURE: Wash and dry the lettuce, remove the skin and seeds of the melon and cut into cubes. Peel the cucumber and slice it. In a small bowl, mix the oil with the lemon juice, salt, pepper and onion. Season everything with this emulsion, arrange on plates and complete with the crumbled Greek feta (it's quite salty!) and the black olives and the mint leaves.
GREEK-STYLE FRESHNESS
INGREDIENTS: 1 shredded melon, ½ kg of cherry tomatoes, 2 cucumbers, 2 carrots, 1 red or pink turnip, a jar of Greek yogurt (or thick, even soy is fine), a clove of garlic, ½ cup oil, juice of two lemons, salt, thyme or parsley.
for the Greek sauce: peel a cucumber and grate it in julienne strips, put it in a colander with salt and let it lose water for 30 minutes, squeeze it well. Chop the garlic clove with the thyme (or parsley), pour into a bowl with the salt, oil and lemon, emulsify well, add the cucumber, and finally the yogurt, mix and keep in the fridge for at least half an hour.
PROCEDURE: after cleaning the melon and vegetables, prepare to prepare the skewers. Thinly slice the turnip and carrots, leave the cherry tomatoes whole, possibly peel the cucumber, cut it into thick slices, and cut the melon into large pieces. Alternate all the ingredients and form the skewers by wetting them with a part of the lemon juice to avoid oxidation. Serve with slices of grilled bread.
LEMON AND MELON RICE
INGREDIENTS: 300 grams of rice (or other cereals), a yellow melon, 2 lemons, a bunch of basil, a pack of smoked or grilled tofu, a handful of chives or a few slices of chopped onion, extra olive oil, salt, pepper.
PROCEDURE: Boil the rice and let it cool down. Prepare the rice dressing in a bowl: grate the skin of the lemons and squeeze out the juice, add the chopped basil, the sliced onion, the oil in the amount you want, the salt and the pepper. Add the boiled rice and diced tofu and mix well. Let it rest for at least 20/30 minutes (even out of the fridge if you want). Before serving, add the diced melon and mix.
MELON AND BLUEBERRIES ICE CREAM
INGREDIENTS: 1 smooth-skinned melon, a pack of cream (even vegetable is fine), 2 tablespoons acacia honey or brown sugar, a handful of toasted and chopped hazelnuts, 1 tray of blueberries.
PROCEDURE: divide the melon into two parts, remove the seeds, with a spoon dig out the pulp, place it in a bowl and blend it, but keep some aside to decorate the ice cream. Add the honey (or sugar) and whipped cream, mix gently. Put the preparation in the freezer and after 1 hour mix to break the ice crystals and place in the freezer for another hour. Take the ice cream out of the freezer, mix and fill the melon caps by adding the blueberries and the melon kept aside and cut into cubes. Immediately place back in the freezer for another hour. Serve by adding the hazelnut crumbs and some blueberries.
'GOOD SUMMER' MACEDONIA
INGREDIENTS: 1 melon, 2 peaches, 2 nectarines, a slice of watermelon, juice of 2 oranges, juice of 1 lemon, a handful of pine nuts, little sugar (or other sweetener).
PROCEDURE: cut the fruit into chunks, place it in the cups, add the citrus juice with the sugar. Lightly toast the pine nuts and garnish the fruit salad.
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13. 01. 16
13.01.16
Miglio
All the recipes in this section are the result of experience, creativity and... word of mouth by Eleonora Berto, a daily presence at the “El Tamiso” store under the Salone in Padua. The ingr...
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