Cooking: here are three original recipes that smell good of Italy

by Rino Gallo

Impress your guests with these dishes with Italian flavors that will tickle your taste buds.

To celebrate the arrival of the summer season, the European program “Enjoy The Authentic Joy” presents light recipes, based on Mortadella Bologna IGP, but not only. It was the Namur chef Guillaume Gersdorff, of the restaurant La Table de Demain, who invented these recipes. The preparation time for all recipes is 20-40 minutes.

Crostini with zucchini, bologna IGP mortadella and parmesan cheese

Ingredients for four people

– 4 slices of bread
– 2 zucchini
– 4 slices of Mortadella Bologna IGP
– 100 gr of parmesan in shavings
– Herbs of your choice (chervil, chives, parsley, oxalis)

Preparation

1. Toast your slices of bread with a little olive oil and set aside.
2. Cut some of the zucchini into thin slices then brown them in a pan with olive oil and garlic. Set aside.
3. Keep the other part of the zucchini in pieces then mix them to make a puree.
4. Arrange your toast with the zucchini purée and the thin slices of roasted strips. Then you can top with thin slices of Mortadella Bologna IGP and parmesan shavings.
5. To finish, add some herbs from the vegetable garden (chervil, chives, parsley, wood sorrel), fleur de sel and Espelette pepper.

Waffle burger with Bologna PGI mortadella, mozzarella di Bufala and pistachio cream

Ingredients for four people

For the waffle batter:

– 250 g of flour
– 1 plain yogurt
– 20 cl of milk
– 15 cl of water
– 3 eggs
– 1 pinch of salt

For garnish :

– 4 Buffalo mozzarella
– 8 slices of Mortadella Bologna IGP
– 150 gr of pistachio cream
– Herbs of your choice (chervil, chives, parsley, oxalis)

Preparation

1. Combine flour and salt in a large bowl.
2. Dig a hole in the center of the mixture and prepare the eggs, natural yogurt, water and milk there.
3. Mix the preparation well until you obtain a very supple, smooth and homogeneous paste.
4. Let the waffle batter rest for 10 minutes at room temperature.
5. Turn on the waffle maker and when it is hot, pour the batter into the mold and cook for a few minutes until golden brown.
6. Once the waffles have cooled, place the mozzarella di Bufala cut into slices and the slices of Mortadella Bologna IGP, the pistachio cream and a few herbs of your choice (chervil, chives, parsley, oxalis). Cover with a second waffle.

Lemon sorbet and Limoncello

Ingredients for four people

– 180 gr of sugar and 40cl of water
– 60 g of glucose
– 250 cl of citron juice
– 3 cl of Limoncello

Preparation

1. Pour the water, sugar, glucose and lemon juice into a saucepan and bring to the boil while stirring to dissolve the sugar. Let cool. You get a sugar syrup.
2. Pour the syrup into a bowl. then place it in the freezer for the night (or the day).
3. The next day, take the sorbet out of the freezer and blend the mixture.
4. Serve in a frozen cut and composed of the Limoncello on top.

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