friselle

This is ideal for lunch in the hot summer.

i pass a couple of friselle under running water, shake off the excess, put them on a plate and dribble over some oil.  Next, I pile on top tomatoes, cucumber and feta. I season with salt and pepper and more extra virgin olive oil. I let it stand for 10 minutes  to soften up the friselle a bit.

Mozzarella is nice instead of feta and some basil leaves would be a good addition.

If you can’t get friselle, any stale bread would do.

chicken and pasta salad

It’s too hot to cook! I did this at 7 am this morning.

I cooked 200 gm of fusilli. I cut a chicken breast into slices and grilled them in a dry non-stick pan. I seasoned the meat with salt, pepper and dried oregano. I dressed the pasta with black olives, capers, the juice of a lemon and extra virgin olive oil. I added the chicken cut into small pieces.

 A whole meal in one dish, perfect for summer.