Cookingbookclub 21 | Giadei de Laurentiis’s recipes

What can I say, I’m a big fan of Giada, because she has simple recipes, many with pasta and vegetables, and she cooks in a familiar Italian style. 🙂

Plus the green kitchen, this month, was with more vegetables and fruits than usual, which is not too difficult in my case. The good thing is that you don’t have to spend a lot of time in front of the stove, because many recipes require a minimum of preparation. And lots of olive oil. :))))

What I cooked:

Bruschetta with mozzarella and strawberries

I love all recipes that combine vegetables and fruits, and bruschetta are delicious and beautiful. 🙂 Toast some slices of bread – use a toaster, a pan or the oven; Giada preferred to bake them, drizzled with olive oil. Separately, in a bowl, mix slices of strawberries and colorful tomatoes (I also put a nectarine) with a vinaigrette of olive oil, balsamic vinegar, salt, pepper and honey. Place a slice of mozzarella and a spoonful of salad on each slice of toast. Garnish with basil. Yummy!!!

Italian carrot salad

Cleaned and washed carrots, grated and mixed with chopped green parsley, some cranberries and a lemon dressing with olive oil. On top add some feta, in my case, or goat cheese, if you like it, to keep to the original recipe.

Baked tomatoes with garlic, cheese and herbs

Cut the tomatoes in half and scoop out the flesh and seeds, then marinate them in olive oil with minced garlic, salt and pepper. Place the tomatoes in a tray or on baking paper and fill them with gorgonzola cheese mixed with breadcrumbs. I used mozzarella and small pieces of bread, sprinkled with the olive oil from the marinade. In the oven, medium temperature, about 20-30 minutes. When ready, decorate with slices of green parsley.

Until next time, have fun destroying recipes. 🙂

#cookingbookclub #letsgetgreen! because this year our kitchen becomes green.

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