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Deliziose ricette no-cook pronte da gustare senza accendere il forno.

Triple Summer Recipes

Three delicious no-cook recipes perfect for summer gatherings: a cold pasta salad, bruschetta, and a refreshing panna cotta.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Dessert, Salad
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cold pasta salad
  • 300 g Pasta Cooked al dente
  • 200 g Cherry tomatoes Halved
  • 150 g Mozzarella Cubed
  • 10 g Fresh basil Chopped or whole for garnish
  • 3 tbsp Olive oil For seasoning
  • 1 tsp Salt To taste
  • 1 tsp Pepper To taste
For the bruschetta
  • 1 loaf Bread Toasted
  • 200 g Fresh tomatoes Chopped
  • 10 g Fresh basil Chopped
  • 3 tbsp Extra virgin olive oil For drizzling
  • 1 clove Garlic For rubbing on bread
For the panna cotta
  • 500 ml Cream Heavy cream
  • 100 g Sugar To sweeten
  • 10 g Gelatin To set
  • 200 g Berry coulis For topping, can be made with fresh or frozen berries

Method
 

Preparation for the cold pasta salad
  1. Cook the pasta al dente according to package instructions, then drain and let cool.
  2. In a large bowl, combine the pasta, cherry tomatoes, mozzarella, and basil.
  3. Drizzle with olive oil, salt, and pepper; toss to combine and refrigerate until ready to serve.
Preparation for bruschetta
  1. Toast the bread slices until golden brown.
  2. Rub the garlic clove on one side of each toasted bread slice.
  3. Top with a mixture of chopped tomatoes, basil, and drizzle with olive oil.
  4. Serve immediately for best texture.
Preparation for panna cotta
  1. In a saucepan, heat the cream and sugar over low heat until the sugar dissolves.
  2. Dissolve the gelatin in a little cold water, then add to the warm cream mixture.
  3. Pour into serving cups and refrigerate until set, about 4-6 hours.
  4. Top with berry coulis before serving.

Notes

Serve dishes attractively with attention to color and presentation. Use seasonal ingredients for the best flavor.