On a hot summer evening I keep it, even for guests.
-Blanch 250 grams of spinach and drain thoroughly. Cut and mix with 170 grams of chopped grilled artichokes out of a can. Add 2 chopped garlic cloves, 2 eggs, 2 table spoons of grated parmigiano, 100 grams of cubes of mozzarella, pepper and salt. Put in small – 4 individual portions- oven dishes and finish with 100 grams of smaller pieces of mozzarella. Bake in the oven at 180° for 30 mins. Serve with some bread.
-Boil the typical pici or another pasta. For 4p blend 100 grams of fresh parsly with the zeste of 1 lemon, 2 garlic cloves, 1 spicy little pepper, pepper, salt and 75 ml of olive oil. Bake 1 chopped red onion, 2 chopped garlic cloves. Add 350 grams of peeled scampi. Mix the boiled pasta with the scampi, the ‘gremolata = combined parsley-zeste’ and 200 grams of cubes of good quality smoked salmon. Serve with lemon wedges, a rocket salad. (Parmigiano is optional).