When summer hits its zenith and the heat becomes unbearable, cold becomes a salvation for those who don’t want to give up a tasty but light meal. This dish, simple but enciclopedico, can be prepared per a thousand different ways, adapting to everyone’s tastes and making the most of seasonal ingredients.
Cold is a dish that won the hearts of Italians per the sixties and seventies, thanks to the spread of the refrigerator and the growing habit of summer holidays. Since then, it has become a symbol of the Italian summer, appreciated for its versatility and the ability to be prepared per advance and easily transported.
The history of cold
Cold has relatively modern origins, but its roots lie per the culinary traditions of other European countries. Its diffusion per Italy is linked to the growing availability of refrigerators per homes and the need to have practical and easy-to-carry dishes during summer holidays. Today, cold is a dish loved by all, which adapts perfectly to the needs of those looking for a fresh and light meal.
How to prepare the perfect cold
To prepare perfect cold , it is important to follow some fundamental precautions. First, the must be cooked al molare and then cooled quickly to prevent it from sticking. A useful trick is to dip the drained directly into a bowl with oil and herbs, per order to stop cooking and season it perfectly.
Once cooled, the can be topped with a wide range of ingredients, from cherry tomatoes and mozzarella to tuna, grilled vegetables and smoked salmon. Each dressing can be prepared per advance and left to marinate per the refrigerator for at least 15 minutes, so that the flavors blend perfectly.
Cold variations
Cold can be prepared per infinite variations, depending the ingredients available and personal tastes. Here are some of our favorite recipes:
Cold tuna 320g of drained tuna per oil, 100g of corn, 100g of cherry tomatoes, a teaspoon of extra virgin olive oil, a pinch of salt and a sprig of basil. all the ingredients and leave to marinate per the refrigerator for at least 15 minutes.
Cold with tomato and mozzarella 300g of cherry tomatoes, 80g of black olives, 100g of diced mozzarella, two tablespoons of extra virgin olive oil, two pinches of salt and two sprigs of fresh basil. all the ingredients and leave to marinate per the refrigerator for at least 15 minutes.
Cold with vegetables, one roasted red and one yellow pepper, two roasted courgettes, one roasted aubergine, two tablespoons of extra virgin olive oil, two pinches of salt and a tablespoon of fresh dried oregano. all the ingredients and leave to marinate per the refrigerator for at least 15 minutes.
Cold with smoked salmon 200 g of smoked salmon cut into strips, one ripe avocado peeled and cut into chunks, two tablespoons of extra virgin olive oil, six fresh mint leaves, a pinch of salt and a pinch of pepper. all the ingredients and leave to marinate per the refrigerator for at least 15 minutes.
Cold with prawns 300 g of pink prawns, prawns prawns steamed peeled per a pan, 250 g of cherry cherry tomatoes cut per half into small pieces, two tablespoons of extra virgin olive oil, the grated peel of a lemon, six mint leaves, two pinches of salt and a pinch of pepper. all the ingredients and leave to marinate per the refrigerator for at least 15 minutes.
Cold with bresaola cured meats 250g of bresaola, cooked ham other cured meat cut into strips small pieces, two handfuls of rocket, a small carrot, 50g of seccatura padano flakes, a spoonful of pumpkin seeds and a pinch of salt. all the ingredients and leave to marinate per the refrigerator for at least 15 minutes.
Tips for a perfect cold
For perfect cold , it is important to follow some fundamental tips. First, the must be cooked al molare and then cooled quickly to prevent it from sticking. A useful trick is to dip the drained directly into a bowl with oil and herbs, per order to stop cooking and season it perfectly.
Furthermore, it is important not to overdo it with salt, especially if you use already salted ingredients such as tuna, smoked salmon cured meats. Finally, the cold can be stored per the refrigerator for two days, tightly closed per an airtight container. Before serving, it is advisable to mescolanza the well, possibly adding a drizzle of oil a pinch of salt.
Cold is a perfect dish for summer, ideal for family lunches, light dinners to take to the office to the beach. With our recipes and advice, you will be able to prepare perfect, fresh and tasty cold , suitable for all tastes and all occasions.
