Omelette roll with zucchini and mozzarella

6 eggs

3 medium zucchini

150 grams of firm mozzarella

Olive oil

2 tablespoons Parmesan

½  tablespoon chopped parsley

1 shallot

salt and pepper

Beat the eggs with a pinch of salt and pepper. Heat a large (28 cm diameter) frying pan with a little oil. Divide the egg mixture into two equal parts and cook two thin omelettes, over low heat. Finely chop the shallot and sauté gently in another large frying pan with two tablespoons of oil. Cut the zucchini into julienne strips, using the julienne peeler or grater, add them to the shallot and cook for 5 minutes until they become soft. Season with salt, add the parsley, stir to flavor and cook for another few minutes. Cut the mozzarella into small cubes and add it to the still warm zucchini. Place one omelette on a tin foil sheet, spread half of the zucchini mixture over it and sprinkle with Parmesan cheese, cover with the other omelette and spread  the rest of the zucchini and parmesan cheese. Roll the omelette making sure that the filling does not leak out. Wrap in foil  and wait for it to cool, then refrigerate for 1-2 hours. Serve the omelette cut into slices of about 2 cm.

Potato and bell pepper casserole

Ingredients for 4 people:

2 bell peppers (1 red and 1 yellow)

2 medium potatoes

1 large red onion

10 g of dried oregano

½ cup dry white wine

Olive oil

Salt, pepper

Wash the peppers, open them in half and remove the seeds and the white ribs; then cut them into small pieces. Peel the potatoes and cut into slices, then into strips. Slice the onion. In a large non-stick pan, heat a little olive oil and add  all the vegetables. Add salt and pepper and cook over high/medium heat, stirring often. After twenty minutes of cooking, add the wine and let it evaporate a little; Season with the oregano and cook for another 5 minutes.

Bruschetta with cherry tomatoes

Ingredients:

10 cherry tomatoes

½ tablespoon sugar

4 basil leaves

4 slices of rustic bread 

1 clove garlic

Olive oil

Oregano

Salt

Cut  the  tomatoes in half, salt them and arrange them – cut side down – in a non stick pan. Season with a little oil, oregano, basil leaves and a sprinkling of sugar. Cook on medium heat for 5 minutes and then set aside. In the meantime toast the bread in the oven or on a flat pan until lightly browned on both sides. Rub the slices on one side with the cut clove of garlic, brush a little olive oil on the slices and season with salt and oregano. Top with the cherry tomatoes. 

Pasta "au gratin"

Ingredients for 4 people:

300 g  short pasta

2 dl tomato puree

1 large eggplant

1 clove garlic

4 basil leaves

150 g mozzarella

6 tablespoons olive oil

1 tablespoon grated Parmesan cheese

salt

Fry the garlic in a pan with a tablespoon of oil, then discard  it. Pour the tomato puree, cook for 10 minutes and then add the basil. Cut the eggplant into slices half a centimeter and then into strips. Heat the remaining oil in another pan and brown the eggplant on all sides, stirring frequently. Drain on paper towels. Cook the pasta in boiling salted water till very “al dente” and pour it into a large bowl. Add the tomato sauce and the Parmesan and stir. Add the eggplant and mozzarella, cut into strips. Pour into a baking dish greased with oil and bake in the oven for about 15 minutes, at 180/200°C. 

Asparagus and boiled eggs

Ingredients for 4 people:

1 kg white asparagus from Bassano

4 eggs

1 cup olive oil

Some white wine vinegar

Salt and pepper

Cut the asparagus end of about 2 cm, peel off the tough and stringy parts and wash under cool running water. Boil the asparagus for about 15-20 minutes or more, depending on the thickness of the asparagus,  in lightly salted water, tied in bundles and with the tips pointing upward, but out of the water. The water should cover the asparagus for ¾. Boil the eggs for about 5 minutes. Prepare an emulsion of oil, vinegar, salt and pepper. When the asparagus are cooked, drain, untie and let them dry on a towel. Arrange the asparagus in a serving dish, crumble or chop three eggs over the tips of the asparagus and simply slice the fourth egg. Season with the vinaigrette and let stand some minutes before serving.

Carrots with spicy caper and anchovy pesto

Ingredients for 4 people:

4 medium sized carrots

3 anchovy fillets

4 basil leaves

1 tablespoon pickled capers

1 lemon

5 tablespoon olive oil

Salt, pepper

Wash and peel the carrots. Cut into thin strips with the aid of a peeler and collect them in a bowl. Create an emulsion with the oil, a little salt, pepper and the juice of half a lemon, and pour over the carrots. Mix and marinate for about 15 minutes. Meanwhile, chop with a knife, the capers, basil and anchovies creating a sort of pesto. Drain the carrots and season with the pesto. 

Sweet acacia flower fritters

16 clusters of flowers

150 g flour

200 ml milk

Salt

2 eggs

20 g sugar

The tip of a teaspoon of vanilla powder

1 liter peanut oil for frying

Powdered sugar

Remove the leaves, but leave the flowers gathered in clusters. Clean them well (make sure there are no insects) leaving them to soak in water for 10 minutes. Drain and pat dry with kitchen paper. You can decide to make the fritters with the entire cluster or just the flowers.

In a bowl, beat the egg yolks with a pinch of salt, add the milk, the vanilla and the sifted flour until your batter is smooth and thick. Cover the bowl with film and let it rest in the refrigerator for 30 minutes.

In another bowl, whisk the egg whites with the sugar and then add to the batter. Heat the oil in a pan, dip the clusters into the batter and fry them until golden on both sides. Transfer them on a plate lined with kitchen paper, sprinkle with powdered sugar.  

The ideal temperature for frying is of 170-180 ° C. One way to check if the oil is hot enough is to dip the handle of a wooden spoon into the oil, if bubbles form around the handle, then the oil is ready. Fry a few clusters at a time so that they don’t stick together. Wanting to use only the flowers, once you dip them into the batter, gather them with a spoon.  

Asparagus quiche

To make the brisè dough:

250 g "0" flour

125 g butter, cold from the fridge

½ cup cold water

Salt

For the filling:

400 g green or white asparagus

1 shallot

30 g butter

1 egg

½ cup fresh cream

2 tablespoons grated Parmesan cheese

Salt, pepper

Cut the cold butter into small pieces. Sift the flour into a bowl and form a fountain. Add the butter, a pinch of salt and ½ glass of cold water. Work quickly until mixture is firm and smooth. Wrap the dough in plastic wrap and let stand in the refrigerator for at least 40 minutes. Meanwhile, wash and peel the asparagus, removing the woody end.  Then boil them in lightly salted water for a few minutes, until tender, drain and cut into small pieces. Gently fry the finely chopped shallot with the butter, salt and pepper. Add the  asparagus, stir to blend well and cook for a few minutes. Turn off the heat and set aside. Beat the egg with the cream, salt, pepper and grated cheese. Divide the dough into two parts, roll both to form two discs, one bigger than the other. Use as little flour as possible on the work surface. Grease a round baking dish and line with the larger pastry disc. Prick the bottom with a fork, fill with the asparagus  and pour over the egg mixture. Cover with the second disc of dough. Press the edges with your fingers to seal well, make small incisions or prick the surface of the dough to allow steam to escape and bake in a preheated oven at 200 ° C for about 40 minutes.