The famous brunch, now on everyone's lips, is a traditional American custom. It consists of a meal halfway between breakfast and lunch, eaten buffet-style. It's a relaxing and delicious experience to enjoy on the weekend with family or friends.
For the occasion we offer you a summer brunch , with a fresh and light menu based on:
- Rolls with salmon and rocket
- Farro and prawn salad
- Cold cheesecake cream
Salmon and rocket rolls
Photo credit: italiadiscovery.it
INGREDIENTS (for four people)
- 2-3 slices of sandwich bread (long, rectangular)
- 200g smoked salmon
- Rocket
- 200 g of crème fraîche or philadelphia or robiola
- Chives
PREPARATION
Spread the sandwich bread slices and a light layer of mayonnaise or Philadelphia on top, add the salmon and roll up gently to obtain a roll.
Spread the roll with mayonnaise or Philadelphia, then place a sheet of plastic wrap on top and arrange the salmon slices on top. Place the roll at the beginning of the plastic wrap on top of the salmon and roll it up gently.
Leave the rolls in the freezer for 10-15 minutes so that they maintain their round shape.
You can keep the rolls in the fridge and cut them at the last minute, before serving!
Farro and prawn salad
Photo credit: giallozafferano .it
INGREDIENTS (for four people)
- 260g of Arnaboldi farro and legume soup
- 350 g of whole prawn tails
- 25 g lime juice
- 1 lime zest
- 20 g hulled pumpkin seeds
- Salt to taste
- Black pepper to taste
- 15 g of extra virgin olive oil
- 250 g of yellow cherry tomatoes
- 200 g of green beans 200 g
PREPARATION
Pour the Arnaboldi farro and legume soup into cold water, bring to a boil, and cook for 14 minutes over low heat. Once cooked, drain, reserving the cooking water, and let cool.
Cut the green beans into 2 cm pieces and boil them for 7-8 minutes in the same cooking water as the farro and legumes. Drain and let them cool under running water.
Clean the shrimp tails, remove the intestines, and halve them lengthwise. Toss them in a bowl with half the olive oil, grated lime zest, half the lime juice, salt, and pepper. Cook the shrimp in a pan until the liquid has evaporated.
Toast the pumpkin seeds separately, being careful not to burn them. Finally, wash the yellow cherry tomatoes and cut them into quarters.
In a large bowl, combine the farro and legumes, green beans, yellow cherry tomatoes, shrimp, and toasted pumpkin seeds. Drizzle with the remaining olive oil and lime juice.
Your farro and shrimp salad is ready to be enjoyed!
Cold cheesecake cream
Photo credit: giallozafferano .it
INGREDIENTS (for twelve people)
- 360 g of spreadable cheese
- 200 g of mascarpone
- 150 g of whipped cream
- 90 g of icing sugar
- A few drops of vanilla flavoring or vanillin (optional)
PREPARATION
Whip the cream until stiff.
Whip the mascarpone with the spreadable fresh cheese, the icing sugar and the vanilla flavouring (to taste).
Add the whipped cream to the mascarpone and cream cheese mixture and whip for a few more seconds. Cover with plastic wrap and refrigerate until ready to use.
In the menu, we used Arnaboldi farro and legume soup, which you can find in our online shop.
