Spring picnic

Oh how I love the feeling of anticipation for the beginning of summer!
As the weather warms up, nature starts to change shape and wake up. I love how the greenery is starting to show! I wanted to feel the crisp spring air and organize a spontaneous picnic with my loved ones.

When I was thinking about what to serve this time, so many delicious options came to mind that it was almost impossible to make a decision.

So I went with my gut feeling, which is a very typical way of doing things for me. The kitchen for me is a place where I can creatively try something new. I like to keep my mind open and curious, as a parent... No limits! My friends laugh at the slight "chaos" in my kitchen. You should try it too! Oh, la bella libertà!!!

As usual, Mother Nature made my picnic a bit of a challenge.
Everything beautifully presented, with the sun beaming down from the clouds + everyone rushing back inside, with the rain/hail appearing out of nowhere x many!!!
It all came together in the end and I always recall that day with a smile on my face!

ITALIAN TRIANGLE SANDWICHES, TRAMEZZINI

16 pieces
16 slices of white bread
2 dl mayonnaise (not light)
1 can of tuna fillets
2 large tomatoes, thinly sliced
4 hard-boiled eggs
bunch of lettuce leaves, torn into small pieces
salt
pepper

Boil the eggs and slice them.

Tip:Put the eggs in a pan of cold water. When the water boils, lower the temperature and let the water gently bubble for about 8 minutes. To remove the shells easily, drain off the hot water, allow the egg shells to dry for a moment and immerse them in cold water.

Use a fork to reduce the tuna and mix in a bowl with the rest of the mayonnaise, season with salt and pepper.
Cut the edges off the bread slices.

Tip:Dry the cut edges and grind into breadcrumbs, store in a glass jar.

Spread about 1dl of mayonnaise over all 16 slices.
Start by spreading the tuna mayonnaise, tomato slices, lettuce leaves and egg slices over the 8 slices.
Lift the remaining 8 slices on top of each other, press gently and cut into triangles.
Place on a plate and store under plastic wrap until serving time to prevent the bread from drying out.

POTATOE SALAD WITH AN ITALIAN TWIST

You will need:
1 kg of potatoes
20 semi-dried cherry tomatoes
bell pepper slices in oil
both tomatoes and peppers can be bought ready-made or you can make your own, see my blog for instructions!

1 can of artichokes in oil
black pitted olives
salsiccia raw sausage
pepper
salt
bunch of basil leaves
balsamico di Modena

Boil the potatoes with their skins in salted water.
Cool the potatoes, peel and cut into four pieces.
Poke small holes in the sausage and cook for half an hour in water.
Drain, split the sausages lengthways and fry in a hot pan with a splash of oil.
Add 1 dl of white wine and allow the wine to evaporate.
Cut the sausages into pieces.
Add the other ingredients and mix.
Finally, season with good quality balsamic vinegar.