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Orange and Parmesan Salad

  ingredients for 4 servings 5 oranges. 3 salad tomatoes. pitted black olives. Parmesan cheese shavings. for the vinaigrette: 2 tablespoons mild wine vinegar. 8 tablespoons extra virgin olive oil. salt. chopped fresh parsley. preparation Start with the vinaigrette. Whisk the vinegar together with the oil until it's well blended, add a pinch of salt, and stir in the chopped parsley. Let it rest for at least 20 minutes before using — this gives the flavors time to marry. Peel the oranges down to the flesh, making sure you remove all the white pith, then slice them into rounds. Peel the tomatoes and dice them into small cubes. Divide the orange slices among the 4 plates, place the tomato cubes in the center, then scatter the olives and Parmesan shavings over the top. Finally, drizzle the vinaigrette over everything and serve right away while it's fresh.  enjoy!

Eggplant Parcels with Mozzarella and Tuna


 

ingredients

for 12 parcels
  • 2 eggplants
  • two balls of fresh mozzarella cheese (200g)
  • 250g tuna in oil
  • 1 garlic clove
  • oregano
  • grated melting cheese
  • extra virgin olive oil
  • salt

preparation

Slice the eggplants lengthwise into 12 slices.
Salt them and let them sit in a covered bowl for a few minutes.
After that, rinse them to remove the bitter liquid, pat them dry, and rub them with the garlic clove, cut in half.
Cook them on both sides on a griddle or in a pan with a few drops of oil.
Drain the oil from the tuna and flake it apart with a fork.
Slice the mozzarella balls and place a round slice on each eggplant slice, along with a bit of tuna.
Fold the slices and secure them with a toothpick.
Place the parcels on an oven-safe baking dish, sprinkle the grated cheese on top, and add a pinch of oregano.
Just before serving, run them under the broiler to get them nice and golden.

 I hope you enjoy them!
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