Get a taste of coastal Italy for summer with these new recipes
From sun-drenched beach clubs to breezy coastal kitchens, "Lido: Recipes and Stories from Italy's Beach Clubs" celebrates the simple, seasonal dishes that define seaside Italian cooking.
For those who aren't planning a trip to the Italian coast this summer, "Lido" authors Melissa Pellegrino and Matthew Scialabba joined "Good Morning America" on Monday to share a taste of the cuisine with recipes from the book, including a blistered tomato pasta, a creamy yogurt mousse and a fresh take on panzanella.
Check out the full recipes below and try them at home yourself.
Orecchiette with Blistered Sungold Tomato Sauce and Ricotta Salata
Serves 4
"Orecchiette is a traditional pasta from Puglia aptly called 'little ears' after the shape they resemble," this recipe states. "The slightly rough texture on one side paired with a moderately concave center on the other make these little pasta disks perfect vessels for this sweet peak-season tomato sauce to cling to."
Ingredients
1/4 cup (60 milliliters) extra-virgin olive oil
4 garlic cloves, smashed and peeled
4 pints (1.25 kilograms) Sungold tomatoes
1 cup (25 grams) loosely packed fresh basil leaves
Kosher salt
12 ounces (340 grams) orecchiette pasta
1 cup (240 grams) shaved ricotta salata cheese
Directions
Position a rack in the bottom third of the oven and preheat the oven to 425 F.
In a large cast-iron skillet over medium heat, heat the oil until it shimmers. Add the garlic and cook until fragrant and lightly golden, 2 to 3 minutes. Discard the garlic.
Raise the heat to medium-high and add the tomatoes to the skillet. Cook, undisturbed, for 2 minutes, or until they start to blister. Add the basil and a generous pinch of salt, stir to combine, then transfer the pan to the oven. Roast until the tomatoes break down, 20 to 25 minutes.
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions, stirring occasionally, until al dente. Drain and toss the pasta into the pan with the blistered tomatoes. Transfer to a large serving bowl and top with the ricotta salata.
Yogurt Mousse with Balsamic-macerated Cherries
Serves 6
Ingredients
1 cup (240 milliliters) heavy cream
8 ounces (225 grams) full-fat plain Greek yogurt
2 tablespoons honey
Seeds of 1 vanilla bean, split and scraped
Pinch of salt
12 ounces (340 grams) sweet cherries, halved and pitted
2 tablespoons high-quality aged balsamic vinegar
1 teaspoon granulated sugar
Directions
In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, yogurt, honey, vanilla bean seeds and salt. Mix on low speed to incorporate, then increase the speed to high and whip until thick and stiff peaks form, 1 to 2 minutes. Portion the mixture into six ramekins or small bowls. Cover and refrigerate for at least 1 hour.
Meanwhile, in a medium bowl, combine the cherries, balsamic vinegar, and sugar. Stir well and set aside for at least 1 hour to macerate.
When ready to serve, spoon the cherry mixture over the yogurt mousse.
Bean Panzanella Salad
Serves 4
"Panzanella salad traces its origins to Tuscany and likely came about because of the lack of salt in the region's bread," this recipe states. "Once a dish of farmers using day-old bread and garden vegetables, panzanella is now found on even the fanciest restaurant menus. Here, tomatoes pair with fresh green beans and creamy white beans for a seasonal variation."
Ingredients
7 ounces (200 grams) day-old sourdough or ciabatta bread, torn into bite-size chunks
2 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt
Freshly ground black pepper
5 ounces (140 grams) green beans, washed and trimmed
2 garlic cloves, smashed and peeled
15.5-ounce (439-gram) can butter beans or cannellini beans, drained and rinsed
14 ounces (400 grams) mixed cherry tomatoes, halved
1 cup (25 grams) torn fresh basil leaves
2 teaspoons red wine vinegar
Directions
Preheat the oven to 350 F. Prepare a bowl of ice water.
Place the bread on a sheet pan and toss with 1 tablespoon of the oil. Spread into an even layer and bake until crispy, about 20 minutes. Let cool completely.
Bring a saucepan of water to a boil over medium-high heat. Add a generous pinch of salt and the green beans. Blanch until tender but still crisp, 2 to 3 minutes. Drain and immediately plunge into the ice water to stop the cooking. Drain again, pat dry, and cut into 1-inch (2.5-centimeter) pieces.
In an 8-inch skillet over medium-low heat, heat the remaining tablespoon of oil. Add the garlic and cook until lightly browned, 1 to 2 minutes. Add the beans and a pinch of salt, and cook, stirring gently, until warmed and coated in oil, about 2 minutes. Discard the garlic.
In a large bowl, combine the tomatoes, green beans, beans, and basil. Gently fold in the bread, a drizzle of olive oil, a pinch of salt and pepper, and the vinegar, and serve.
Roasted Pepper Rolls with Cagna Càuda
Serves 6 to 8
"This simple dish captures the flavors of Liguria. Peppers, olives, and capers -- staples of the region -- come together in a savory appetizer that recalls seaside villages and beach clubs along Italy's northwest coast," this recipe states.
Ingredients
3 tablespoons (45 milliliters) extra-virgin olive oil, plus more for drizzling
2 large red bell peppers
2 large yellow bell peppers
3 anchovy fillets, minced
1/2 cup (75 grams) Taggiasca or picholine olives, pitted and finely chopped
2 tablespoons capers, minced
1 tablespoon minced fresh parsley leaves
Kosher salt
Freshly ground black pepper
Directions
Preheat the oven to 450 F. Coat a sheet pan with 1 tablespoon of the oil.
Place the peppers on the sheet pan and roast for 20 minutes. Flip and roast for another 20 minutes, until the skins are charred and blistered. Transfer the peppers to a bowl and cover. Let cool for about 15 minutes.
When cool enough to handle, peel off the skins. Halve the peppers, remove the seeds and stems, and cut into 1 1/2-inch (4-centimeter) strips.
In a bowl, stir together the anchovies, olives, capers, parsley, and remaining oil. Spoon about 1 teaspoon of the mixture onto each pepper strip, roll up, and arrange on a serving platter. Drizzle with olive oil, season with salt and pepper, and serve at room temperature.
'GMA' kitchen picks
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