3 Italian Summer Recipes You Need to Try // Fresh & Easy

✨ 3 Italian Summer Recipes You NEED in Your Life ✨
Fresh, simple, and made with ingredients you can find anywhere! Perfect for quick meals or meal prep.

0:00 Intro
0:45 Panzanella
4:00 Stuffed Tomatoes
7:45 Pasta Salad
10:40 Outro

🥒 Panzanella (Tuscan Bread Salad)
Ingredients:
140g leftover bread
½ red onion
300g cherry tomatoes
1 cucumber
20–30 fresh basil leaves
50ml apple vinegar
100ml water
Salt & olive oil to taste

👉 Store in the fridge for up to 3–4 days.

🍅 Pomodori Ripieni di Riso (Stuffed Tomatoes with Rice)
Ingredients:
4 tomatoes
100g rice (I used risotto rice)
½ onion
1 garlic clove
30 basil leaves
1 tbsp oregano
Olive oil
Optional: serve with roasted potatoes

👉 Bake for ~1 hour. Enjoy hot or cold! Stores in the fridge up to 4 days.

🍋 Pasta Salad (My Way)
Ingredients:
180g pasta of your choice
2 tbsp soy sauce
100g unsweetened soy yoghurt
15g nutritional yeast
10–20 basil leaves
2 tbsp tahini
1 lemon
Olive oil & salt

👉 Cook pasta al dente, rinse under cold water, and mix. Keeps in the fridge 2–3 days.

Music Credits (Pixabay):
“Next Tuesday”
“The New World Relaxing Lofi Music”
“Chill Outro Beat”
“0629-115833”

📸 Follow my Italian food account on Instagram → @giorgia_seeds https://www.instagram.com/giorgia_seeds/

Sometimes the most delicious recipes are the easiest one, the one that you already have the ingredients at home and you don’t have to go to the grocery stores to buy them. And today we’re going to make these three easy summer recipes that you absolutely need in your life. [Music] For the first recipe, we’re going to make panzanella. So, I think it’s a fun name. So, this recipe panel comes from Tuskani, but it’s also pretty common in my region, too. So, we’re going to make it is, as I said before, easy ingredients. I pro you probably have them at home already and you can make it in I think less than 15 minutes. It’s and it’s delicious. It’s amazing. So you’ll need fresh tomatoes. I use dates tomatoes. I think they are better here in the Netherlands. And then a whole cucumber and basilicum, a red onion, vinegar, water, leftover bread and some salt. First of all, we’re going to start by slicing really thinly a red onion, and we’re going to let it rest in cold water to reduce its sharpness. I’m just going to use half of it, but you can choose if you want more. [Music] Then, we’re going to slice the cucumber and the cherry tomatoes in little cubes. About the cucumber, you can peel it or you can keep it this way. I’m going to keep it this way. The skin is a little bit harder, but it doesn’t bother me. [Music] Now, it’s time to dip the bread. So, it’s usually made with leftover bread. Fresh bread works just fine. And we’re going to just dip it in vinegar. Apple cider vinegar or wine vinegar is fine and the double amount of water. [Music] My bread is pretty soft because it never lasts more than 2 days at home. So, we’re going to dip it in the vinegar and water. And of course, you can put more vinegar if you like or more water if you don’t like vinegar that much to taste. So, up to you. Now it’s time to assemble all the ingredients together. Start with the bread. So, squeeze the breath [Music] and just scramble the bread on top with the other ingredients. [Music] And then mix it all together. [Music] So, I have to grab a little bit of everything and we’re going to try. I think it’s just delicious. I love easy ingredients and I love basil, tomatoes, fresh. It’s just it’s just perfect. If you want to try to make it at home, you can also make it richer. You can add olives for example or cupers or other veggies. Another option instead of adding the bread this way, you can also add croutons if you like. [Music] For the second recipe, we’re going to make pomodoriso, which means stuffed tomatoes with the rice. And it’s a little bit longer to make this recipe than the first one, but trust me, it’s gonna worth it. For this recipe, you’re going to need tomatoes, onions, garlic, rice. Any kind will work. Basil, and oregano, and of course, a little bit of salt. We’re going to start by cutting the top of the tomatoes and by scooping the pulp from the inside. No worries, we’re not going to throw away the pulp, but we’re going to use the pulp to stuff the tomatoes yourself with a knife and with a spoon. And I think it’s not a smart choice for me to wear a white shirt. I hope I’m going to be fine. [Music] Okay. See, the tomatoes are perfect and they’re going to be the container for our recipe. And now we’re going to garnish the pulp. To the pulp, we’re going to add onion, garlic to taste, so you can decide the amount. and then oregano, salt and basil. Afterwards, but just after we blend everything together, we add the olive oil. Remember now, not before, but just now, add the olive oil. And remember to taste to see if you need more salt or not. [Music] A little bit. And then add the rice. [Music] I’m going to keep the tomatoes upside down. So this way so it will release all the water. Now the filling is ready to use. And this is totally optional but I made potatoes. cut it in half moons, really big ones, because we need to cook the tomatoes and the potatoes for almost an hour. And I put like a little bit of garlic and thug [Music] suggest you to don’t add too much filling because it’s going to rise even more. So now this is going to be fine like this. And we’re going to cover them with the top. We don’t want to burn the top and the potatoes. So we’re going to need a parchment paper. Uh we’re going to wet it with the water and then squeeze it a little bit and we cover it. We’re going to keep it on top of the tray for about I think half an hour and then we can uh just remove it. Okay. [Music] Wow, they look incredible. I’m looking forward to taste them. [Music] I’m just It’s just amazing how you can create with a few ingredients this kind of dishes. It’s Yeah. I mean, it’s amazing. Yeah. From 1 to 10 for me is a 10. No doubt. [Music] until I’m going to have basil in my balcony. I’m going to use it for all the recipes. But well, whatever. This is our last recipe that is going to be pasta salad. And I think you all know this recipe, but this is my version and it’s my favorite one. You can be creative making pasta salad. Start by choosing the kind of pasta that you want to use. And I’m gonna use spelt pasta, whole grain. And I think this is my favorite one, but you can use whatever you like. Then we’re gonna use tomato, zucchini, lemon, the whole one, soy sauce, nutritional yeast, yogurt, plant-based and without sugar, and basil. Start by cooking the pasta. And in the meantime, we’re going to marinate the zucchini because we’re going to use it raw. We’re going to use half of it. [Music] They should be really small because then I can marinate faster. 10 minutes will be enough. I think it’s a lot of soy sauce, but well, yeah, I needed two tablespoons, but I think I put it more. It’s fine. In the meantime, that rest and that the pasta is cooking, we’re going to prepare the sauce, and we’re going to slice also the tomatoes. About the sauce, you just have to mix the soy yogurt with lemon zest, basilicum, and nutritional yeast. I forgot to mention in the ingredients before, but I think I’m going to add tahini. I think it just works really good in this recipe. So, yeah, but it’s totally optional. You can also make it. [Music] The pasta is ready. I cooled it under running water. And we’re going to add all the ingredients. Remember that we’re going to need a little bit of pasta water. [Music] Really hungry. So, I made all these recipes today and I still have to heat. So, I’m looking forward for it. It’s time to eat finally. [Music] This is special because it’s pasta salad but made by me that I’m an Italian girl living in the Netherlands so with my touch. So this is pasta salad my way. I love it for today’s video. That’s all. Let me know if you’re going to make one of these recipe. Let me know which one is your favorite. I hope you’re going to love them as I did. And yeah, thanks for sharing your time with me today. See you next time. Cha cha. [Music] [Music]