4 simple, quick and delicious summer lunch recipes

Who said that traditional Piedmontese food is only ideal for the colder months? Sure, polenta and bagna cauda can keep you warm in winter, but there are some Piedmontese dishes that are also perfect for a summer lunch.

Read on to discover our favourite summer lunch recipes for hot days: simple, light, and tasty.  Summer goes hand in hand with fresh, seasonal vegetables and delicate cooking. Try these 4 easy-to-prepare, light summer recipes that are full of freshness and make cooking a pleasure even in the hottest months of the year.

Shrimp in a Piedmontese hazelnut crust from Cascina Venaria

Shrimp in a hazelnut crust is a delicious meal: the crust of Piedmontese hazelnuts from Cascina Venaria gives the shrimp a flavour you’ve never experienced before and the crispy breadcrumbs make them irresistible.

The hazelnut is the most symbolic nut of Piedmont, found in the Langhe region for centuries. It was often used as a substitute for cocoa because the roasting process gives it a harmonious and complex character.

Ingredients for 4 people:

– 12 large shrimp tails,

– 2 egg whites,

– 100 grams of breadcrumbs, 

– 100 grams of hazelnuts from Cascina Venaria,

– oil for frying, 

– Salt. 

shrimp-hazelnuts-crust

How to prepare this dish:

– Peel the shrimp and clean them out by making a slight incision in the back of the prawn to help you. Try to clean out as precisely as possible as any residue will give a sour taste that is not enjoyable.

– Coarsely chop the hazelnuts with the aid of a blender (or you can crush them under a rolling pin).

– Mix the hazelnuts with breadcrumbs, add salt and your favourite spices. I choose pepper and thyme for an even fresher aftertaste.

– Beat the two egg whites in a bowl until you have obtained a thick and uniform cream. 

– Now bring out the artist in you because it’s time to create some real delights: dip the shrimp in the egg white and then in the hazelnut and breadcrumbs. For an even crispier result, do this step twice, starting first with the egg and then the breadcrumbs.

– Put a frying pan on the cooker and pour in two fingers of frying oil. An old-fashioned way to tell if the oil is ready to fry is to insert the tip of a toothpick: if bubbles form around it, it’s time for the long-awaited moment.

– Cook until the breadcrumbs are golden brown.

Marinated pork fillet with mountain herbs of Divin Porcello

This is the perfect summer lunch recipe to feel satisfied with a full meal of Pork Fillet with mountain herbs, lightly marinated, for a refreshing experience

Ingredients:

– 1 pork fillet with mountain herbs of Divin Porcello

– Extra virgin olive oil,

– Balsamic vinegar, 

– Salt, 

– Pepper,

– Mint leaves. 

recipe-pork-fillet-mountain-herb

Where to start?

– Make a marinade of extra virgin olive oil, balsamic vinegar, salt and pepper.

– Place the marinade in an airtight container and leave in the fridge for a couple of hours.

– Cut the Divin Porcello’s pork fillet with mountain herbs into thin slices.

– Pour the marinade over the slices of pork fillet with herbs and garnish the dish with mint leaves for a delicious aroma. 

Pasta salad with Cascina Canta red rice fusilli, vegetables and Guffanti Goat’s Testùn

It’s not summer without pasta salad! And yet, I know that the usual recipe no longer satisfies your taste buds.

Pasta salad made with Cascina Canta‘s Fusilli with red rice is super light, satisfying your appetite without weighing you down so you can get back to enjoying your summer day without a long nap.

What do you need? 

Fusilli with red rice from Cascina Canta,

Testùn goat’s cheese from Guffanti, 

– Mix of basil, thyme, and mint (or your favourite herbs for a fresh and pleasant aftertaste), 

– Vegetables to your likings such as tomatoes, courgettes, purple cabbage, and aubergines. pasta-salad-recipe-summer-piedmont-delights

Start by preparing the vegetable dressing. Cut the tomato and purple cabbage into small cubes. Cook the courgettes in a pan and grill the sliced aubergines. 

Wait until the cooked vegetables have cooled before combining all the vegetables in one bowl. 

Boil a pot with plenty of salted water. As soon as the water comes to the surface, throw in the Cascina Canta red rice fusilli and cook for 3 minutes. 

Drain the pasta and don’t forget to mix it immediately with two tablespoons of extra virgin olive oil.

Add the vegetable sauce, herb mix, and diced Testùn goat’s cheese to the pasta. 

Riceballs with Karbor rice from Risi Preziosi, Pancetta tesa from Salumificio Romano Mainelli and Toma Zafferella from Palzola

This is the only one of the four perfect summer lunch recipes that also involves the oven, but trust me, it’s worth it!

Crispy rice balls with a tasty saffron string cheese filling and delicious bacon cubes. 

What ingredients do you need for these tasty bites?

Karbor rice from Risi Preziosi

Pancetta tesa from Salumificio Romano Mainelli,

Toma Zafferella from Palzola

– 1 egg, 

– 150gr breadcrumbs,

– Extra virgin olive oil, 

– Salt,

– Herbs and spices to taste.

How to prepare:

Boil the rice in plenty of salted water. As soon as it is cooked to your liking, it is ready to be drained. Leave it to cool after adding two tablespoons of extra virgin olive oil. 

Dice the Toma Zafferella di Palzola and the Pancetta tesa del Salumificio Romano Mainelli. 

Combine the rice, toma, and pancetta in a single bowl and mix well, adding the egg to amalgamate and thicken the mixture. Add two tablespoons of breadcrumbs and continue mixing.

With wet hands, form small balls with the rice mixture. When you have finished all the cooked rice, toss the balls in a bowl with the breadcrumbs, salt, and spices of your choice. 

Create a perfect coating for a crispy and soft result inside. 

Place all the rice balls on a baking tray with baking paper and bake in the oven at 200 degrees for 10 minutes until the breadcrumbs are golden brown. riceball-recipe-summer

Whether you serve them cold or hot, you will drive your guests crazy!

What are your favourite recipes to cook in summer? 

– Until next time, With love!
Camilla