FOOD + DRINK, RECIPES + menus | September 4, 2007

End of summer picnic menu

Insalate Di Roso by David Rocco

Who says you must eat sandwiches at a picnic? You can bring a lot more imaginative menu.

To celebrate the last days of warm weather, I gathered for you a sample of easy and quick Italian recipes to do on the spot. Most of these recipes are from David Rocco except for the soup.

I suggest you bring a portable stove or barbecue to cook the main course. You can prepare the rest in advance. I find it relaxing to casually cook in good company. I selected these recipes because they do not require a lot of ingredients and they are easy to prepare at a picnic.

The first course

I start with a cold Honeydew melon soup. This is tasty. But you cannot really call this a recipe. The best way to carry this cold soup is in a Thermos. I want to thank my friend Kat for serving this refreshing soup at the cottage this summer.

Ingredients for the Honeydew soup:
1 Honeydew melon, cut in pieces
Garnish with: small dices of prosciutto, sour crème and cut fresh mint leaves

Break down the melon pieces in a food processor. If you want a smoother texture, you can refine it in the blender. At this point, there is no need to pass the final product through a colander. Garnish with prosciutto small dices, a drop of sour crème and some fresh mint.

Spaghetti Alla Caprese by David Rocco

The main course

Since these recipes need almost no cooking, prepare the course meal at the picnic. Choose between the Insalate Di Riso, Insalata Di Pasta Con Tonno or Spaghetti Alla Caprese.

Insalate Di Roso is made of rice, three types of cheese, tomatoes, olives, capers and anchovies. Insalata Di Pasta Con Tonno is cherry tomatoes, arugula, bocconcini, basil leaves salad with pan seared tuna. Make sure you keep the tuna cold until you sear it.

Spaghetti Alla Caprese only requires you to cook the spaghetti. There is no cooking for the sauce. The sauce is more like a salad. You mix tomatoes and mozzarella in a large bowl. Add the best available extra virgin olive oil, oregano, salt and basil leaves to complete the sauce. When the spaghetti is ready, add it to the bowl with approximately 1/2 cup of pasta water. Mix well and serve immediately.

Chocolate Eggplant by David Rocco

The dessert

You can do the dessert at home. Chocolate Eggplant with almond tasted good and it is simple to carry around. With a menu like that, you will have the time in the world to enjoy your picnic.

Sourcing:
Recipe: Insalate Di Roso by David Rocco published on foodtv.ca
Recipe: Insalata Di Pasta Con Tonno by David Rocco published on foodtv.ca
Recipe: Spaghetti Alla Caprese by David Rocco published on foodtv.ca
Recipe: Chocolate Eggplant by David Rocco published on footdtv.ca

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