Actually, we planned to eat outside on the terrace because of the nice weather, but there was already a small pool set up. Also not bad, so we could at least cool our feet a bit in the water.
- 500 g polenta
- 250 g grated pecorino
- 2½ tablespoons butter
- 10 tomatoes
- Pepper from the mill
- 2½ handfuls of arugula (we replaced it with wild herb salad)
Cook the polenta according to instructions until it is thick enough to stick a spoon inserted into it. Then stir in about 150 g of pecorino and the butter and season the polenta with salt.
Line a baking tray with baking paper and spread the polenta about 1.5 cm thick on it. Allow to cool and set. Then cut out circles with a cookie cutter (about 8 cm in diameter, we used a glass). If the polenta sticks to the glass, you can dip the glass briefly in water before cutting it out. Place on a platter and sprinkle with the remaining pecorino.
Wash the tomatoes, quarter them, scrape out the seeds, remove the stalk and dice the flesh. Season with salt and pepper. Wash the arugula, sort and spin dry. Arrange the tomatoes with the arugula on the talers and serve.
Risoni with summer vegetables
- 600 g risoni from red lentils, kircher peas and peas
- 600 Eggplant
- 600 g zucchini
- 600 g bell bell pepper
- 480 g feta
- 200 ml extra virgin olive oil
- Salt and pepper
Wash vegetables thoroughly. Cut eggplant, zucchini and bell bell pepper into cubes.
Heat a pan with olive oil and sauté the vegetables. Add eggplant first, then peppers and zucchini.
Meanwhile, cook the risoni in salted water according to the cooking time indicated on the package, drain and drain.
- 750 g strawberries
- 750 g mascarpone
- 750 g low fat curd
- 112½ g sugar
- 225 g lady fingers
- 112½ ml espresso
- 1½ tbsp cocoa powder
Wash, clean and halve the strawberries. Mix mascarpone, low-fat curd cheese and sugar. Lay out half of the ladyfingers in a mold (15×30 cm) and drizzle with half of the espresso.
Spread one-third of the mascarpone cream on the ladyfingers and top with half of the strawberries. place another third of mascarpone cream on top of strawberries, then layer remaining ladyfingers on top, drizzle with remaining espresso and spread last third of mascarpone cream on top. Leave the strawberry tiramisu in the refrigerator for about 3 hours. Before serving, dust with cocoa powder and spread the remaining strawberry halves over the dessert.