Mixed salad of vegetables and eggs

Ingredients for 4 servings:
4 boiled eggs
4 carrots
250 g asparagus
100 g radishes
spring mix as you like
extra virgin olive oil
pepper and salt from Himalaya as required

​Procedure:
Boil carrots and asparagus for about 10 minutes, drain them when they are still crisp and let them cool. Mix the spring mix with the radishes, the cut boiled eggs, the boiled vegetables and season with extra virgin olive oil, salt and pepper as you like. This spring salad is perfect served with the crunchy Mother-In-Law’s Tongues with Parmesan cheese by Mario Fongo.

Tomato soup with feta, green onion and olives

Ingredients for 4 servings:
600 g ripe tomatoes
1 red onion from Tropea
200 g dry bread
120 g feta
2 tablespoons of Taggiasca olives
1 clove of garlic
basil
extra virgin olive oil
salt and pepper

​Procedure:
​Season a little bit of oil with the garlic clove and a few basil leaves, remove them and add the minced green onion, lightly fry, then add the tomatoes cut in pieces, cook over high heat for ten minutes, stirring every so often. Add a pinch of sugar and season with salt and pepper, at the end pour the tomatoes into the mixer with their cooking base, add the pieces of bread and some basil leaves, blend them until you get a cream. Let the soup become lukewarm and serve with minced olives, crumbled feta and fresh basil.

Light caponata

Ingredients for 4 servings:
1 big eggplant
1 stick of celery with leaves
300 g grape tomatoes
60 g green olives
½ tablespoon of desalted capers
1 red onion
1 pinch of sugar
red wine vinegar
basil
extra virgin olive oil
1 cucchiaio di pinoli
​salt and pepper

Procedure:
Dice the eggplant. Heat a little bit of oil into a large frying pan and then add the eggplant and cook over high heat stirring. When it becomes soft season with salt and pepper. Aside brown the onion cut into julienne with a little bit of oil, after a few minutes add the celery cut in rounds with the leaves, continue cooking until the vegetables are soft, adding a little water if the bottom tends to dry too much. Add the eggplants to the rest of the vegetables, add the grape tomatoes cut in four pieces, the pine nuts, the olives cut into two pieces and the capers, simmer with a couple of tablespoons of vinegar until reduced, add a pinch of sugar and finally season as you like. Continue cooking for a few minutes. Scent with basil broken into pieces and let cool; excellent the next day.

Sandwiches of mozzarella,
​ cherry tomatoes, olives and capers

Ingredients for 4 servings:
300 g grape tomatoes
4 mozzarella made with cow’s milk
2 tablespoons of Taggiasca olives
1 tablespoon of desalted capers
1 anchovy in oil
1 bunch of rocket salad
basil
extra virgin olive oil
salt and pepper

​Procedure:
​For filling chop with the knife the anchovy, with capers, about twenty rocket leaves, basil and olives, put everything into a bowl and add some pieces of Mother-In-Law’s Tongues with chili pepper and mix everything. Divide the mozzarella into two pieces, let them dry for twenty minutes on kitchen paper, then fill them with the stuffing and other rocket leaves. Serve sandwiches with a grape tomatoes salad