8 QUICK RECIPES FOR YOUR PERFECT ITALIAN BRUNCH

This post is also available in: Italiano

A couple of weeks ago me and my boyfriend Simon we decided to invite our friends to dinner. One thing I hate on these occasions is to spend the evening in the kitchen and miss all the talk that you make at the table. Solution? A BRUNCH.

Here are my recipes for a perfect Italian brunch with easy and fast recipes.

8 QUICK RECIPES FOR YOUR PERFECT ITALIAN BRUNCH

  1. TARTAR SALMON AND AVOCADO IN CITRUS FRAGRANCE: This recipe is literally mouth-watering. If you increase the doses may well be used as a main dish in your next dinner and I assure you that you will make a great impression. I preferred to use finger food mini cups and place them on my cutting board. RECIPE: Cut the salmon into small pieces and put it to marinate with salt, pepper, lemon juice and grated lime and orange zest for an hour. Cut the avocado into cubes and mix it with salt, pepper and lime juice and put a layer in the glass. Use the salmon to fill the glass and decorate with chives.
  2. BUTTER CROISSANT WITH SALMON, PHILADELPHIA AND SALAD: I do not think there can be a person in the world who does not like the crispy croissants with butter. Then imagine them filled. Here it is. I did not only have vegetarians at dinner so I put some option with the fish but you can also make them veggy if you prefer. RECIPE: cut them in half and stuff them with plenty of philadelphia, then salad and salmon. VEGETABLE VERSION: blend in a kitchen robot the veg mortadella with philadelfia and fill the croissants with the compound and the rocket salad. Delicious!……………………………………………………………………………………………………………………………………………………………………………………………………..
  3. GRAPES AND CHEESE MONTASIO SKEWERS: this is my lifesaver appetizer when I have little time and I think I cooked too little for a dinner. The combination is original but delicious and will surprise your guests. RECIPE: cuts the montasio or other young cheese cubes and alternates with white grain grains. Very good!GLASS WITH LAYERS OF TOMATO, CREAM OF MINT AND PEAS AND BURRATA CREAM: This is a recipe that I stole from my sister. She usually serves it in wine glasses. In glass is very nice because you can see the various layers. RECIPE: The first layer is made of cherry tomatoes cut into small squares, seasoned with olive oil, salt and pepper. Above leans layer formed by blending the peas with mint and a bit of water. In the last layer put the cream of burrata obtained by blending in a mixer the burrata cheese, the Greek yogurt salt and a pinch of pepper. Decorated with sprouts.
  4. OMELETTE POTATO AND HERBS: I NEVER learned to turn the omelet so I always do it in the oven. In this way I get omelets that look like plum cakes perfect to cut and place on a cutting board. RECIPE: The potatoes I had already ‘half-cooked in a pressure cooker and cut into cubes. In a bowl I united the potatoes, beaten eggs, a drop of soy milk, thyme, mint, cité mint, chives, parsley, sage, garlic powder, salt and pepper. Take a stir and pour into a frying pan with the oven paper and give it 20 minutes to 180 degrees.
  5. BRUSCHETTE WITH EGGPLANT CREAM AND DRIED TOMATOES: the delicious aubergine cream can be used in a thousand ways. Sometimes I leave it in a bowl next to the bread or I prepare a cold pasta with this cream. In short, it is’ a bit to make it but I assure you that if you’ve never tried is very good. RECIPE: cook 2 large eggplants in the oven for 1 hour and a half at 170 degrees whole arranged on a baking dish and flip them halfway through cooking. When the skin is wrinkled, open it in half and with a spoon remove the cooked pulp. Smear with 2 tsp spoon, a clove of garlic, salt and pepper. Do not blend too much, it must remain lumpy. Place it on the bruschetta with a dry tomato. …………………………………………………………………………………………………………………………………………………………………………………………………….
  6. CREAMY POTATO SALAD: I love love love love potato salads. I go literally crazy. Every time I go to Austria I have to eat it and this is a “home-made” version that is easy to do and tasty even for kids. RECIPE: Cook the potatoes and mash. Add a good amount of pickled vegetables to cubes, cucumbers and mayonnaise. Turn and continues to merge mayonnaise until you reach a soft potatoes cream. Put in the fridge and serve cold.
  7. AVOCADO TOAST: Do not you want to make a avocado toast in 2017? Here you are served for the joy of my friend who in Australia has fallen in love with this fruit and that she never eats here. …….8 QUICK AND EASY RECIPES FOR YOU BRUNCH

 

You might also like this recipe:

ROUND ZUCCHINI STUFFED WITH ALMONDS AND POTATOES

Dinner was excellent, and also the presentation made me proud of the result making me make a good impression with recipes, as you have seen, not at all complicated.

The brunch is a great solution for lunches and dinners in the summer when it’s hot and you do not want to stay too in the kitchen and  the dinner is lovely pass it at the table with friends and not doing the races stove-table- refrigerator-stove. That is not a dinner but a pain. 😀

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