They are easy to prepare, they are yummy and perfect for summer: are you ready for Swide's summer top recipes?

Bresaola with goat cheese

 

Ingredients: 

200 gr bresaola (cured beef)

100 gr goat cheese

5 courgette

extra virgin olive oil

salt

pepper

Whisk the goat cheese with some olive oil and pepper and spread it on the bresaola (cut it a bit thicker than normal) and roll it. As a side dish slice some zucchini very thinly and marinated with olive oil, vinegar, salt and some garlic. Serves 4.

Stuffed eggs

 

Ingredients:  

5 eggs

2 cans of tuna

olive oil

olives

herbs

Boil the eggs for three minutes and let them cool, or place in a double sauce-pan (bagno maria). Once cold, peel them. Cut them in half horizontally and scoop out the yolks. In a bowl, mix the yolks with the tuna and some olive oil with a fork until a soft consistency forms. Stuff the half eggs with the  mixture and serve with drizzling of olive oil on top. Serves 5. 

Salmon and avocado rolls

 

Ingredients:

1 salmon fillet

1 ripe avocado

1 pot of natural unsweetened yoghurt

1 lemon

extra virgin olive oil

salt

pepper

Peel the avocado, dice it and sprinkle some lemon juice on it so it doesn't go black, mix it with yoghurt, olive oil, lemon juice, salt and pepper and mash together for a smooth consistency. Slice the salmon fillet (not too thinnly) and spread on the mix, roll the slice and close it with a sprig of rosemary or other herb if you prefer. Serve cold and raw, on a slice of toasted bread. Serves 4.

Written by: Elisa della Barba