Italian summer buffet with three courses. Oven-baked tomatoes, prosciutto e melone and pasta salad with pesto and leaf spinach will be a lovely lunch buffet in the middle of the day. You can easily fix it in an hour. Served with fresh bread and why not a well-cooled non-alcoholic prosecco for extra gold on a weekday.
4 servings
ingredients
Pasta salad:
Optional pasta
pesto
Blade spinach
(Feta cheese)
Oven-baked tomatoes:
8 beef tomatoes
3 garlic cloves
4 tbsp grated Parmigiano-Reggiano
4 tbsp chopped basil
Salt and pepper
Prosciutto e melone:
1 kg melon (cantaloupe)
150g air-dried send e.g. parma
Pasta salad: Here's how
Cook the pasta in salted water
Mix with pesto and leaf spinach.
Pour into a large bowl. clearly!
Oven-baked tomatoes: How to
Preheat the oven to 225 degrees.
Divide the tomatoes in half and put in an ovenproof form. Salt and pepper.
Peel and finely chop the garlic.
Sprinkle garlic, grated cheese and greens over the tomatoes.
Call olive oil over the tomatoes.
Bake the tomatoes for 25 minutes.
Prosciutto e melone: How to
Divide the melon and weed out the kernels. Cut it into wedges about 2 cm thick. Wrap a piece of ham around each melon gorge. Served on a platter.
