Easy Italian Alfresco Menu for Summer

Mixed Pepper and Bocconcini Pasta Salad

Toasting the pasta gives a nutty flavour and golden colour to this salad. I love making this salad to bring to family gatherings and always make extra to pack up for lunches the next day. Toss in some chopped salami or cooked chicken and it’s a meal in a bowl.

 

Serves 8.

 

1 cup baby shell or baby bowtie pasta.

1 large red pepper

1 large yellow pepper

1 large green pepper

Half a bunch of asparagus, trimmed

2 Tbsp (30 mL) extra virgin olive oil, divided

1 can (19 oz/540 mL) artichoke hearts, drained and chopped

1 tub (7 oz/200 g) mini bocconcini, drained

3 Tbsp (45 mL) aged balsamic vinegar

2 Tbsp (30 mL) basil or sundried tomato pesto

1/4 tsp (1 mL) salt

Pinch of pepper

1/3 cup (80 mL) chopped, pitted oil-cured olives (optional)

 

In small nonstick skillet, toast pasta, stirring often over medium-high heat for about 2 minutes or until golden brown. Remove from heat.

 

In saucepan of boiling, salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and rinse under cold water; place in a large bowl.

 

Cut peppers into quarters; place in a large bowl with asparagus. Toss with 1 Tbsp (15 mL) of the oil. Place on a greased grill or BBQ over medium-high heat and grill for about 8 minutes, turning once or twice until golden and tender but crisp. Remove to cutting board and chop; add to pasta. Stir in artichoke hearts and bocconcini.

 

In a small bowl, whisk together balsamic vinegar and remaining oil and pesto, salt and pepper. Drizzle over pasta mixture and toss to combine. Sprinkle with olives, if using.

 

 

Tips: You could also use about 3/4 cup (190 mL) of orzo for this salad instead of the small pasta.

You will need 6 to 8 artichoke hearts if a can is unavailable.

You can substitute 1 1/3 cups (325 mL) chopped bocconcini or fresh mozzarella for the mini bocconcini.

 

Make ahead: Covered this salad will keep in the refrigerator for up to 2 days.

 

Balsamic Grilled Lamb Chops

This is my fallback for an appetizer or main course when family and friends come over. It has appeared at so many family functions and holidays that many have asked me for the recipe. I had never really written it down and just made it in the moment, which is how most Italian recipes begin. These recipes are inspired by delicious lamb chops I had at a cousin’s home in Calabria in the summer of 2003. They are super easy to make and enjoy, as well.

 

Serves 4 to 6.

 

4 racks of lamb, trimmed and cut into chops (about 3–4 lb/1.5–2 kg total)

3 Tbsp (45 mL) extra virgin olive oil

2 Tbsp (30 mL) Dijon mustard

1 Tbsp (15 mL) chopped fresh rosemary

2 tsp (10 mL) chopped fresh thyme

3 cloves garlic, minced

1/2 tsp (2 mL) salt

1/2 tsp (2 mL) fresh ground pepper

Balsamic Glaze (storebought or homemade-see Tip)

 

Place lamb chops in a large bowl. Add oil, mustard, rosemary, thyme, garlic, salt and pepper and using your hands; toss together to coat the lamb chops well. Cover and refrigerate for at least 30 minutes or up to 24 hours.

 

Preheat grill to medium-high and oil or spray lightly. Place chops on grill, turning once for about 8 minutes or until medium rare. Cook them longer if you wish, but I really enjoy them with some pink inside. Remove to a large platter and drizzle with balsamic glaze to serve.

 

Tip: To make your own balsamic glaze, combine 1cup (250 mL) balsamic vinegar with ¼ cup (60 mL) packed brown sugar and boil for 3 to 5 minutes or until syrupy.

Coffee Granita

Crunchy flakes of cold, sweetened coffee is refreshing for a summer’s eve dessert with a dollop of whipped cream. You can also enjoy this cold summer treat as a drink by buzzing it up in the blender with cream. Sit back and watch the sunset while sipping away.

 

Serves 4 to 6.

 

4 cups (1 L) hot espresso or strong coffee

1/2 cup (125 mL) granulated sugar

1 cinnamon stick

1 cup (250 mL) whipped cream (optional)

 

Combine hot coffee, sugar and cinnamon stick in shallow metal 13 x 9-inch (3 L) baking pan. Stir to dissolve sugar and place in refrigerator until cold. Remove cinnamon stick.

 

Place pan in freezer for about 1 hour or until crystals begin to form around edges of pan. With fork, stir crystals into centre of mixture. Return to freezer and continue stirring every 30 minutes until liquid is frozen and mixture looks granular, about 3 hours.

 

Serve in large goblets and dollop with whipped cream if desired.

 

Coffee Granita Blend: Scoop half of the frozen coffee granita into blender and add 1 1/2 cups (375 mL) table (18 %) cream. Blend until smooth. Pour into tall glass and serve. Makes 4 cups (1 L). Repeat with remaining frozen granita and another 1 1/2 cups (375 mL) table (18 %) cream.  You can use half and half (10 %) cream or milk if desired.

 

Tip: If you like your coffee sweet, you can add up to another 1/4 cup (50 mL) of granulated sugar to the hot coffee.