7 ideas of simple and tasty summer main courses!

When it's hot (outside and inside the house) the watchword is to prepare quick dishes. But without sacrificing flavor! And then in summer there are many colorful ingredients that put you in a good mood and make you want to try new recipes (read of course ). Here are some ideas that will make your mouth water ...

1) Marinated shrimp skewers

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2) Barley salad

© iStock

Ingredients for 4-5 people
300 g of barley
200g of pesto
400 g of cherry tomatoes
Fresh basil
2 tablespoons of pine nuts
200 g of mozzarella
2 eggplants
Extra virgin olive oil to taste
salt
pepper
Fry oil

Preparation
Boil the barley. Wash and cut the tomatoes in half. Place them in a pan with the pine nuts, basil leaves, salt, pepper and a couple of tablespoons of oil. Bake at 200ºC and cook until they are well caramelized. Wash the aubergines and cut them into cubes, fry them in abundant oil, drain the aubergines and pat them with a little absorbent paper. Season the barley with pesto, cherry tomatoes and aubergines. Add the chopped mozzarella and a few more basil leaves. Here is a truly tasty single dish!

3) Octopus, pistachio and potato salad Barley salad

© iStock

Ingrediants
150 g shelled pistachios
1 clove of garlic
20 g of pine nuts
2 tablespoons of Parmesan cheese
500 g of octopus
3 medium potatoes
3 tablespoons of vinegar
Extra virgin olive oil to taste
salt
pepper

Preparation
Rinse the octopus, then put it in a pressure cooker with vinegar and enough salted water. Cook for 30 minutes. For those who do not use the pressure cooker, cook, always in water and vinegar, until it is nice and tender. Simultaneously boil the potatoes. in the meantime, prepare the pistachio pesto, combining the pistachios, garlic and 3-4 tablespoons of oil in the mixer. Then add the grated cheese, salt and pepper. Mix until you get a creamy consistency; you can help yourself with a few tablespoons of water Once cooked, remove the skin from the octopus. Cut it into small pieces, together with the potatoes. Season with the pesto. Before serving, sprinkle with a little more pepper and a drizzle of oil. Enjoy your meal!

4) Pancakes with zucchini and salmon

© iStock

Ingredients for 4 people
350 grams of flour
150 g of grated zucchini
2 courgettes
2 spring onions
3 eggs
350 ml of milk
80 g of butter
6 basil leaves
Smoked salmon
Creme fraiche
salt
pepper
Chives
2 tablespoons extra virgin olive oil

Preparation
Finely chop the spring onions and put them in a pan with the oil. Add the grated courgettes. Season with salt and pepper. Set aside. Cut the courgettes into thin slices, cook them in the previously used pan. Once cooked, set them aside. Beat the courgettes. eggs, stir in the flour and milk. Then add the grated zucchini, the basil leaves; salt and pepper. Grease a non-stick pan, pour a ladle of batter into the center of the pan. While browning on one side, add the courgettes into rounds on the other side, still to be cooked. Turn them and brown them well. Repeat until the batter is finished. Serve hot accompanied by slices of smoked salmon and creme fraiche. Sprinkle with chives and serve this super easy gourmet dish!

5) Cuttlefish salad

© iStock

Ingrediants
5 slices of bread
2 clean cuttlefish
Lemon thyme to taste
20 cherry tomatoes
Parmesan cheese to taste

Method
First, put the cherries, cut in half, on a dripping pan and season with oil and salt. Put them in the oven for about an hour and a half at 150C °. Now fill a pot with water. When cold, add the cuttlefish and light the fire. Let it cook for about 30 minutes from when the water begins to boil. Meanwhile, in a pan put the bread cut into cubes with the lemon thyme, oil and salt. Let it go until crispy.
Now cut the two cuttlefish into strips and add the confit tomatoes, croutons and parmesan flakes. Dress the salad with oil, salt and thyme.

6) Chicken salad

© iStock

Ingrediants
Mixed salad to taste
Greek olives to taste
Cherry tomatoes
3 chicken breasts
3 tablespoons of oregano
2 dry rolls
Old mustard to taste
Extra virgin olive oil to taste
1 pinch of salt
1/2 lemon

Preparation
In a bowl add the salad, the olives cut into rings and the cherry tomatoes cut in half. Now coarsely chop the dry bread and add the oregano. Prepare the chicken breasts by cutting them into strips and pass them in the breadcrumbs. In a pan, add a little oil and let it heat over medium heat. Put the chicken strips in the pan and let them go until they are well cooked and the breading has become crispy. Now add half a glass of mustard and about half of the oil. d "olive, a pinch of salt and the lemon juice, deprived of the seeds, and mix the ingredients well.
Once the chicken has become lukewarm, place it on top of the salad and sprinkle everything with the mustard vinaigrette.

7) Stuffed tomatoes

© iStock

Ingrediants
12 coppery tomatoes
150g carnaroli rice
anchovies to taste
capers to taste
4 potatoes
mint to taste
2 cloves of garlic
350 gr of tomato puree

Preparation
Uncover all the tomatoes and with the help of a teaspoon peel them without breaking them and put the pulp in a bowl. Now mix the raw rice with the pulp of the tomatoes, the mint, the salt, a drizzle of oil, the anchovies, the capers. , pepper, puree and garlic. Let it sit for 30 minutes.
Now that the tomatoes are dry, salt them inside and fill them with the rice mixture and close them with the cap.
Place the tomatoes in a pan with high sides. Fill with the potatoes cut into small cubes. Season with oil and salt and add a little water. Now cover with aluminum foil and bake for about an hour at 180 C °.

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© iStock Omega 3: foods where to find them

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