Colavita Italian Summer Grilling Menu

Let's kick off this summer grilling season with these colorful, fresh and wholesome Italian dishes

Post sponsored by Colavita, in collaboration with Honest Cooking. 

THANK YOU Colavita for all the delicious and amazing products!

Happy Memorial Day! I hope you are enjoying your long holiday weekend as much as I am.
Today is the perfect day to kick off this summer grilling season. Maybe with a fun outdoor party by the pool, with a bunch of friends, and of course, lots of delicious food and icy-cold drinks.
Ready to fire up your grill and run for your spatula and tongs?!?
I am so ready for this summer barbecuing! And you will too, when you see the amazing Italian menu that I put together for you. A beautiful, colorful, summer table, filled with wholesome, grilled handcraft goodness. A menu that will impress your friends, and make them think you spend your whole day around the grill to pull off such an amazing combination of ingredients and flavors. But when you look at these recipes, you will see how quick and easy they are.

I made these recipes using many Colavita ingredients. I received a huge box filled with lots of their amazing Italian products. From great quality extra virgin olive oil, to a large selection of tasty balsamic vinegar. From pasta and rice to polenta and bread flour. Many delicious ingredients that I used in today's menu.



As appetizer, I prepared a perfectly crispy-on-the-outside, grilled bruschetta topped with Colavita pesto sauce, cherry tomatoes and grilled zucchini. All drizzled with Colavita garlic infused olive oil.
The secret to an amazing bruschetta  is in the ingredients. You really need high quality olive oil, flavorful tomatoes, and delicious bread with a crunchy crust and soft interior (like a French, Italian or Pugliese loaf). And the thick bread slices need to be brushed with garlicky olive oil, and grilled to perfection: just enough so that only the outer part is crunchy and golden.

This appetizer is followed by a healthy, quick and delicious pasta salad with colorful grilled peppers, savory capers and fruity green olives.
This pasta is quite easy to make and, even better, you can prepare it ahead of time if you like. All you need to do is cook the pasta, grill the peppers, and toss all the ingredients together to make this incredible combination of Italian flavors.

Last on the menu (but not least!) a super quick grilled calamari steak over a thick slice of grilled polenta, served with a tasty parsley sauce made with Colavita extra virgin olive oil and balsamic vinegar.
Grilling a calamari steak is super easy. A few minute each side, and the job is done.
The polenta is as easy,  but you need to prepare it ahead of time and let it cool down on a baking sheet. When cold, you cut the polenta in squares and grill. Remember not to try to flip it on the grill too soon. It will break and it will be messy. So make sure to wait until the dark grilling lines appear, and the polenta will easily peel off the grill.

Here are the links to all these recipes:

Tomato and Grilled Zucchini Bruschetta

Pasta Salad with Grilled Peppers, Capers and Green Olives

Grilled Calamari Steak Over Grilled Polenta

Oven-Baked Frittata Cups with Zucchini

Rich, delicate and fluffy, oven-baked frittata with zucchini made in cute cup portions.
Perfect for a fun Sunday brunch or a party with friends!

Here is another easy-to-make recipe for a dish that you can serve in many occasions. From a Sunday brunch to a light family dinner. From a party with friends to a picnic at the beach. Also, perfect for your kids' lunch box. They will have a full serving of protein and vegetables, all in one cup. And it's a cute way to disguise the zucchini in the eggs. Those picky eaters won't even know what's hiding in there.
I posted this recipe before, but as always, I made small changes. And I made a video too. Of course! It's so much easier when you can see all the steps and how easy it is. You will want to try this next Sunday. I'm sure!

With the ingredients in this recipe, you can make 8 frittata cups. These are relatively small servings, so keep that in consideration when planning your menu. If you are serving these for brunch with a salad, and a slice of bread, I would count 3 to 4 cups (or more?!? ;) for each person.
If these frittata cups are just one of a many other dishes served, then I suggest preparing one or two frittata each.
For this recipe I, once again, used my silicone muffin molds: non-stick, easy to clean and very durable. To remove these frittatas from the cups, just carefully run a round-tip knife around the edges, and help yourself with a spoon to scoop the frittata out.

Buon appetito!

Ingredients: to make 8 cups (serving 2 to 4 people)

• 4 eggs
• 3/4 cup (150 gr) of ricotta cheese, better if whole milk
• 1/4 cup (60 ml) of milk
• 1/2 cup of freshly grated Parmesan cheese
• 2 zucchini
• salt (about 1/2 teaspoon)

Preparation time: about 40 minutes
Directions:
1. Preheat the oven to 350� F (175� C). In a large bowl, whisk together the eggs, with the ricotta cheese, the milk, and salt.

2. Add the freshly grated Parmesan cheese and whisk a bit more.

3. Fill 8 muffin tins (3/4 of the way) with the egg mixture. Grease with spray if you are not using a silicone baking pan. Note: I'm only showing 6 in the picture, but with these ingredients you should be able to fill 8. Do not fill to the top, or there won't be enough room for the zucchini.

4. Cut two zucchini paper thin, using a sharp knife, a peeler or a mandolin.

5. Place about 5 or 6 slices of zucchini on top of each other as shown in my picture. And roll them up.

6. Place one roll of zucchini in each cup.

7. Bake at 350� F (175� C) for  25-30 minutes, or until the top is slightly golden and the eggs are set.


8. Remove by running a round-tip knife around the edges, and helping yourself with a spoon if necessary. Serve immediately.

Enjoy!

 

Homemade Blueberry and Ricotta Bars

This fresh, homemade dessert combines a layer of soft and moist cake, topped with a rich and delicate ricotta layer,
bursting with fresh, organic blueberries.
Let's have a taste of summer!

This week I got blueberries. In the box of home delivered fruits that I receive once a week from a local farm. I really love this service! The fruit is delicious, locally grown, and organic. And what's even better, every week I'm sure I have enough yummy fruit for my family, even when I don't have time to run to the farmers' market. In my house, fruit is one of those things that, no matter how much I buy, it's never enough ... just like Nutella and ice-cream :)
So every Thursday it's feels like Christmas. Well, Christmas for foodies :) I never know exactly what's inside this box left at my front door. And I can't wait for the guy to drop it off, to open it up and find out!
Today I have a container filled with sweet blueberries. And here is what I made. This delicious dessert that combines a layer of soft and fluffy cake, topped with a moist and rich ricotta cheese layer, bursting with my fresh, organic blueberries. I bake it in a large, rectangular pan, I chill it after baking and cut in squares. Perfect size for a fancy breakfast, a fun mid-morning snack for the kids, or a delicious dessert ... any time of the day really!
You might remember that I posted a similar recipe before, several months ago. This time I made a few changes. As usual, I modify, experiment and try to improve myself. It doesn't necessarily always work. But this time I got a winner. A thicker and richer layer of ricotta that makes the whole bar yummier and moist-ier ;)
Be careful thou! You wont' be able to stop at just one piece. So please, when you bake this (and I know you will once you see how easy it is!) don't tell me I didn't warn you.

And of course, I made a video for you.

Ingredients: to make a 9 x 12 inches cake, cut in about 24 squares
For the bottom cake:                                                 

• 2 eggs
• 3/4 cup (150 gr) of sugar
• 3 oz (85 gr) of unsalted butter (soften)
• 1/2 teaspoon of vanilla extract
• 1.5 cups (225 gr) of all-purpose flour
• 1  teaspoon of baking powder
• 1/8 teaspoon (pinch) of salt
• zest of one lemon

For the top layer:

• 24 oz (1.5 lb = 680 gr) of ricotta cheese 
• 1/2 cup (100 gr) of sugar
• 3 eggs
• 1/4 cup (35 gr) of all-purpose flour 
• 1 teaspoon of vanilla extract
• 12 oz (340 gr) of organic fresh blueberries 

Preparation time: 20 minutes to prepare, 50 minutes to bake and one hour or more to chill

Directions:

1. Preheat the oven to 350� F (175� C). In a large bowl, mix the sugar with the eggs until well blended.

2. Blend in the butter (soften - at room temperature).

3: Blend in the rest of the ingredients: flour, baking powder, salt, vanilla extract, and lemon zest.

4: Grease a  9 x 12 in baking pan with butter and flour. Pour the mixture in the pan, and flatten it as well as you can with a spoon.

                                  

                                                                                      

5: In another bowl, blend together all the ingredients for the filling with the exception of the blueberries, which we'll add at the end.

Step 5: Pour the mixture on top of the first layer of the cake. Flatten it. Sprinkle with the blueberries.

Step 6: Bake at 350 degrees for about 45-50 minutes until slightly golden at the edges and set in the center.. Cool and then refrigerate covered for a few hours or overnight.

                                              

Cut into bars and enjoy!

Happy Mother's Day

Happy Mother's Day!
Today I would like to share this bouquet of beautiful roses that I received from you.
Thank you all for trying my recipe  of the Apple Roses, and for sending me your wonderful photos.

Have an amazing Sunday!

Here is the video recipe, if you haven't seen it yet!

Two-Layer Raspberry, Nutella and Hazelnuts Semifreddo

This refreshing semi-frozen dessert combines a creamy Nutella and crunchy hazelnuts layer, 

 topped with a tangy raspberry layer, 

all covered with a drizzle of hot chocolate and a sprinkle of chopped hazelnuts.

Last minute Mother's Day gift idea, right from your kitchen!

Happy Mother's Day! I hope you are enjoying a super special and love-filled weekend.

Here is an amazing dessert idea that will show your mom how special she is.
This heart-shaped semi-frozen dessert is simply delicious. One layer of rich and creamy Nutella and crunchy hazelnuts, topped with a chilled and tangy raspberry layer. And you can get creative with the decoration: drizzle this dessert with a little (... or a lot!) of hot chocolate, a spoonful of chopped hazelnuts. And why not, some fresh organic raspberries on the side!
And yes! As most of my other recipes, this is also quite easy to make, and you only need few ingredients that I'm sure you have in your kitchen right now. It just takes a bit of time for the layers to chill and set in the freezer. The good thing, you can prepare it ahead of time, and have it ready in the freezer for your special occasion. Trust me, all the waiting is well worth it!

Note: to make this semifreddo I used heart-shaped silicone molds, 3 inches wide, half cup capacity each. With the ingredients listed below, you end up with 12 small servings. You can also use regular, round cups to store the semifreddo in the freezer, and make bigger servings if you prefer.

Here are other ideas for a Mother's Day gift right from your kitchen.
Frozen meringue cups drizzled with hot chocolate

Or you can surprise your mom with other beautiful handmade edible bouquet of roses:
Apple roses:

I'm sure your mom will be so happy with any of these deliciously beautiful dessert.

Made with love :-)

Ingredients: to make 12 small (1/2 cup) heart-shaped cups

• 4 egg yolks, divided
• 2/3 cups (150 gr) sugar, divided, plus one tablespoon
• 12 fl oz (350 ml) of whipping cream, divided
• 6 oz (170 gr) organic raspberries
• 1/3 cup (100 gr) of Nutella, or other chocolate spread, plus some to drizzle on top for decoration
• 1/2 cup (2.5 oz, 70 gr) of chopped hazelnuts

Preparation time: 30 minutes, plus at least 2 hours in the freezer
Directions:
1. Start by preparing the raspberry layer. Bring a pan of water to a boil. In heat-safe bowl, whisk together 2 egg yolks with 1/3 cup (75 gr) of sugar.

2.  When the water boils, turn the heat to medium-low, and place the bowl on top of  the pan. Whisk for about 4 minutes. Remove the bowl from the simmering water, and let it cool off.

3. Puree the raspberries in a food processor, with one tablespoon of sugar,  and mix in the egg and sugar mixture.

4. Whip 6 oz (175 ml) of cream to soft peaks. Add to the bowl, and fold gently.

5. Spoon the mixture in silicone cups filling them halfway to the top. My cups are 1/2 cup in capacity. So I add a quarter of a cup to each, and used exactly 12 cups (filled halfway).
Place in the freezer for about 45-60 minutes until set.

6. For the nutella layer: in a heat-safe bowl, whisk together the two remaining egg yolks and 1/3 cup of sugar. Place the bowl over simmering water again, and whisk.

7. After 2 minutes, add the nutella and whisk for two more minutes.

8. Remove from the heat, add the chopped hazelnuts (save some to sprinkle on top at the end), and mix. Let it cool off.
9. Whip the remaining 6 oz of cream. Fold gently in the nutella mixture.

10. Spoon the mixture evenly in the 12 cups,which should now be filled completely. Place in the freezer again to set for at least one hour.

Serve with fresh raspberries on the side, melted chocolate (or nutella) on top, and a sprinkle of chopped hazelnut.

Oh-so delicious!