SUMMER FOCACCIA: SHORT TIME IN THE KITCHEN WITH ARUGULA, ZUCCHINI, AND MORTADELLA
The perfect focaccia for summer, filled with arugula, grilled zucchini, and lots of mortadella.
Do you have little time but don’t want to give up on something tasty? This recipe is for you: it can be prepared in a few minutes both with a ready-made base and with a DIY FOCACCIA.
You might say: “Yes, but grilled zucchini aren’t the fastest to make!”
On this point, I agree, but one evening you can grill them, seal them well in an airtight jar for the fridge, and they will last many days.
Same for the focaccia: I make it, and once cooled, I divide it into squares and freeze it in portions, perfect to take out the night before so it will be soft and juicy again by morning.
Many ideas you can prepare in advance and take out when needed.
Let’s see how to make it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 1
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 500 g focaccia
- 100 g arugula
- 1 zucchini
- 200 g mortadella
- 50 g olive oil
- 1 bunch parsley
- 1 clove garlic
- 10 g salt
Tools
- Grill
- Garlic Press
- Cutting Board
- Brush
Steps
You can easily buy the focaccia at the bakery, but if you have the time and want to make it, follow this recipe –> FOCACCIA
With a mandoline or a knife, slice the zucchini lengthwise, place the grill on the fire, and after a couple of minutes, start grilling.
Meanwhile, in a bowl, prepare a sauce with chopped parsley, a clove of garlic (use a garlic press), olive oil, and salt: mix everything with the help of a fork.
Place each zucchini on a plate and, using a kitchen brush, brush the sauce made with parsley, garlic, and olive oil.
Prepared this way, the zucchini will keep perfectly for several days in the fridge.
At this point, cut the focaccia in half: arugula, a drizzle of olive oil and salt (to taste), grilled zucchini placed on top, and lots of mortadella.
For those who love it rich, you can brush one half of the focaccia with the parsley sauce made earlier.
The SUMMER FOCACCIA: SHORT TIME IN THE KITCHEN WITH ARUGULA, ZUCCHINI, AND MORTADELLA is ready!
