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It's hot! 4 recipes “ no fire ” to know
It's hot! 4 recipes “ no fire ” to know

In short, it is now summer seriously. And, between a downpour and another, the heat is also serious, bringing with it, on top of it, a whole series of small, great gastronomic dilemmas. And related solutions: from one lighter diet to one kitchen with the stove off.

As for the first aspect, it is quite common to experience a certain decrease in appetite or, at least, some appetites and, if only for a few weeks, there are those who do not feel like dealing with super-flavored, extra-fat, high-calorie and related foods. slow digestions.

Yes, I know that there are due exceptions: I dedicated the post to them on the most challenging dishes to take to the beach. But it is still a minority.

Few even those who willingly put themselves in the kitchen. Only the lucky ones who have air conditioning (or those who live in the mountains, but oh well) are saved. All the others - many - lack the idea of the pasta water boiling, saturating the walls of the kitchen with hot vapors.

The good news is that cooking without fire is possible.

No, I'm not suggesting you go to the deli or, worse, to the super fridge counter and grab the first cold ready stuff that happens, to eat straight from the tray.

But to put together selected ingredients that do not require cooking, season them with art and enjoy them with pleasure. In a local or exotic key with vegetables, cereals, meat, fish. That even the raw diet can be varied.

1. Bread, love and tomatoes


Panzanella, friselle, panbagnà and company: combining the simplest food with seasonal vegetables is the typical example of a "minimum expense maximum yield" recipe.

The samples of this category of recipes are the tomatoes and, above all, the abundant juice they release and which, combined with oil and who likes (according to the recipe) a hint of vinegar, soaks the crumb well, thus creating something delicious.

Then, green light for cucumbers, anchovies, tuna, capers, olives, red or white onion, hand-torn basil, fresh or dried oregano, marjoram.

Break up the bread, add whatever you like best, be generous with the oil, mix well and let it rest for a while before serving, because all these dishes are tastier as they rest.

2. Cold couscous

cous cous
cous cous

I have already told you about it, still talking about lunch on the beach: instead of making it tempered with boiling water or broth, use simple cold water with oil and lemon, lime, even orange juice. The doses do not change (follow what your package says), the resting times are only a little longer, about half an hour instead of the usual 5 minutes of hot couscous.

Once rehydrated, shell the semolina and enrich it with vegetables and tasty ingredients: from peppers to dried tomatoes to a good chopped pickle. Make it a ground version with diced raw mushrooms and a pinch of minced garlic, a sea version with mackerel in oil or smoked fish (swordfish, tuna). Aromatic herbs at will and, again, a little more rest to mix the aromas together.

3. Vietnamese summer rolls

summer rolls
summer rolls

I fell in love with it last year at the Vietnam pavilion at Expo. They are popular abroad, especially in France and the United States, and are rolls wrapped in white, translucent, almost transparent rice paper, which reveals the contents.

The sheets can be bought in any ethnic store but also in many supermarkets, soak for a few moments in cold water, spread on a damp cloth and stuffed with very fine julienne vegetables: carrots, courgettes, cucumbers, spring onions, lettuce, rocket, cabbage etcetera etcetera.

If you like, you can also put a handful of cellophane noodles, the soy noodles to be found in very hot tap water (a 10-15 minute soak is enough). Condiments: soy sauce, hot sauce and / or fresh chilli peppers and / or grated ginger and / or coriander leaves and / or a few drops of lime juice.

In short, choose the exotic flavors you prefer, mix them, stuff the sheets and roll them up. Serve them very cold (keep them in the fridge for a while, first). They are eaten with your hands, dipping them in soy sauce.

4. Carpaccio, tartare, ceviche, tiradito


Meat or fish (blast chilled) into thin or thicker slices, into small cubes or cubes. Dressings made with extra virgin olive oil, hints of sesame oil (if you like), acidity of lemon or lime, chopped herbs from chives with mint, pepper, paprika or chilli.

If raw food doesn't scare you, you can range from veal to beef, from shrimp to tuna, passing through all white fish, salmon, cod and have fun combining the ingredients.

If the raw material is of the highest quality, I prefer sauces and citronette to be sprinkled in a trickle, so as not to cover the natural flavor of meat and fish.

Otherwise, marinate briefly by draining slices or cubes well before serving. Accompanied with seasonal vegetables, especially tomatoes, but also lettuce, onion, peppers, cucumbers and company.

This is what I feed on these days. And you? What are your favorite fire-free recipes? Or, regardless of the climate, don't you give up on putting spaghetti, roasting fish, grilling salamines?

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