Lunch Recipes

Classic Neapolitan pizza with tomato, mozzarella, and basil. Ingredients (Makes 2 pizzas) For the Dough 500 g Italian “00” flour 325 ml water (lukewarm) 10 g salt 3 g dry yeast For the Topping 300 g canned San Marzano tomatoes (crushed) 250 g fresh mozzarella (fior di latte or buffalo), sliced Fresh basil leaves Extra virgin olive oil Salt, to taste Preparation Prepare the dough: Dissolve yeast in water. Add flour and mix, then add salt. Knead until smooth and elastic. Cover

Italian omelet with vegetables, cheese, or meat. Ingredients (Serves 4) 6 large eggs 50 ml whole milk or cream 60 g grated Parmigiano Reggiano or Pecorino 2 tbsp olive oil 1 small onion, thinly sliced 1 zucchini or potato, thinly sliced Salt and black pepper, to taste Fresh herbs (parsley, basil, or chives), chopped Preparation Prepare the egg mixture: In a bowl, whisk eggs with milk, grated cheese, salt, and pepper. Cook the filling: Heat olive oil in an ovenproof skillet ov

Bread with cured meats, cheese, and vegetables. Ingredients (Serves 2) 2 panini rolls or ciabatta sandwiches 100 g mozzarella, provolone, or fontina cheese (sliced) 80 g prosciutto, salami, or grilled chicken 1 tomato, thinly sliced Fresh basil or arugula leaves Olive oil, for brushing Salt and black pepper, to taste Preparation Prepare the bread: Slice the panini rolls horizontally. Lightly brush the outer sides with olive oil. Fill the panini: Layer cheese, meat, tomato sli

Veal slices with prosciutto and sage, cooked in white wine. Ingredients (Serves 4) 8 veal cutlets (scaloppine), thinly sliced 8 slices prosciutto crudo 8 fresh sage leaves 50 g unsalted butter 2 tbsp olive oil 100 ml dry white wine Salt and black pepper, to taste Toothpicks (optional, for securing) Preparation Prepare the veal: Place a slice of prosciutto on each veal cutlet. Top with a sage leaf and secure with a toothpick if needed. Season: Lightly season the veal on the un