What do I bring me to the sea? 10 Recipes easy to prepare and consume on the beach

If you too believe that the rice salad – great classic, for heaven’s sake! – He has stewed, if you think that lasagna, cannelloni and aubergine with Parmigiana are not in line with a beach meal, and if you don’t want to fall into the simplistic temptation of the sandwich, you should continue reading, because we are about to suggest you 10 recipes that will take you the summer! Simple, light and above all delicious preparations.

Crushed with tomato

A soft dough that smells of bread and sun, juicy tomatoes and a drizzle of good oil: the crushed with tomato is the queen of the Tuscan beaches and beyond.
You can prepare it in advance, cut it into squares, wrap it in parchment paper or in a cotton cloth and put it in the fridge bag, ready to save you from hunger after a bathroom and between a game of rackets and a reading under the umbrella.

To prepare it, knead 500 g of flour 0 with 300 ml of warm water, 10 g of fresh brewer’s yeast, a teaspoon of sugar and 10 g of salt. Leave to rise an hour and a half, then spread in the pan and sprinkle with slices of ripe tomato, a pinch of salt, oregano and a generous drizzle of extra virgin olive oil. Cook at 200 degrees for 25-30 minutes. To eat lukewarm or cold, it has the advantage of being digestible, satiating and of resisting well to transport.

Chickpea and vegetables salad

When the heat beats, the chickpea salad becomes a real ally: nourishing, fresh, protein, without weighing down. You can prepare it the night before and let it rest in the refrigerator, because the next day it will have an even better flavor.

In a large bowl, add 250 g of cooked chickpeas (you can use those in a well -rinsed jar) with cherry tomatoes cut in half, cucumber into thin slices, red pepper cubes, black olives and some red onion ring. Prepare an emulsion with extra virgin olive oil, lemon juice, salt and a pinch of cumin or sweet paprika, if you like to give an extra touch. Add fresh parsley or handmade basil, mixes calmly, put in a hermetic container and brings to the beach with a wooden spoon: it will be a tasty, light and colorful lunch, perfect for recharging the energies without weighing you down.

Omelette roll with zucchini and ricotta

It is not a sandwich, not even a savory pie: it is a clever, light and versatile idea.
The omelette roll with zucchini and ricotta is prepared in advance and you taste cold, in slices, directly under the umbrella.

Grate two medium courgettes and let drain a few minutes with a pinch of salt. Beat 6 eggs with salt, pepper and a spoonful of grated Parmesan, then add the squeezed zucchini and a chopped basil or mint. Pour on a plate lined with parchment paper, spread in a uniform layer and cook at 180 degrees for 15-20 minutes. Once cooked, let it cool, then gently spread with 200 g of ricotta worked with salt, pepper and grated lemon zest. Roll up with the help of parchment paper, close in candy and put in the refrigerator for a few hours. On the beach, cut it into thick slices: you will have a protein, fresh and practical meal, with a delicate flavor that everyone likes, even children.

Pasta omelette to the norm

The pasta omelette to the norm is a substantial and tasty dish, perfect for recycling pasta or for a complete lunch. It starts by harming 300 g of spaghetti, which once drained are seasoned with a drizzle of oil and set aside. In the meantime, a round aubergine is cut into cubes and fry in plenty of oil.

Then prepare a simple sauce with a clove of garlic, 700 ml of tomato puree, salt and fried aubergines, letting it cook for at least 20 minutes. In a large bowl, the pasta with sauce is joined, 5 beaten eggs are added and about 80 g of grated salted ricotta (or, alternatively, Parmesan or pecorino). The mixture is then poured into a 22-24 cm pan well greased with oil and cooked over medium heat for about 10 minutes per side, until it is well golden and compact.

Hummus in Endive Barchette

This is a super light lunch, for those who want to stay light but with a tasty touch.

Blend 250 g of chickpeas already cooked with a spoonful of tahina, the juice of half a lemon, a clove of garlic, a drizzle of extra virgin olive oil, salt and just a drop of water to season the creaminess. If you want to give it an extra push, also add a few dry tomatoes in oil (2-3 are enough) for a tasty touch. Once ready, put everything in a container. Wash the whole leaves of Belgian endive or crispy lettuce and portal with you, ready. When it is time to eat, open a leaf, spread or fill with the hummus and hangs. Simpler than that, you die.

Hummus with whole breadsticks and carrot stick

Blend 250 g of chickpeas already boiled with a spoonful of tahina, juice of half a lemon, a clove of garlic, a drizzle of extra virgin olive oil, salt and a drop of water until a smooth cream is obtained. If you want to make it more interesting, you can add paprika or cumin. Pour the hummus into a bowl or a takeaway container. Apart from prepares carrots cut into stick and whole grissins. Perfect as a hunger snap or light lunch snack: lunges, shelled and away.

Bocconcini di Anguria and Feta

The combination may seem a little unusual but we assure you a tasty and light dish.

Cut the watermelon and the feta into cubes, trying to keep them of the same size. Then make up the morsels by skewing a cube of watermelon and one of a feta on a toothpick or a fork. If you want to raise the level: a mint leaf between the two and a drizzle of extra virgin olive oil above just before serving. Fresh, savory, sweet: they disappear in a moment.

Rye sandwich with mozzarella and pesto

Tired of the usual mozzarella sandwich and tomato? Here is a more original version.

Take two slices of rye bread, spread a veil of pesto (better if fresh, but the ready one is also fine), then add slices of well -drained mozzarella. If you want to give an extra gear, complete with a few rocket leaves or dried cherry tomatoes. Close the sandwich, slightly crush it and enjoy it as it is, or heat it in a pan or plate to melt the mozzarella. Few ingredients, zero bangs, guaranteed result.

Toast with avocado cream and boiled egg

There is no need to present this dish, it speaks for itself, complete on a nutritional level and really well balanced.

Crush half a mature avocado with a pinch of salt, lemon and, if you like, a little chilli pepper. Spread on a slice of toasted wholemeal bread and add a boiled sliced egg on top. Complete with a sprinkling of black pepper or sesame seeds. It is nourishing, satisfies and prepares in 5 minutes.

Quick Quick with cheese and spinach

Take a tortilla (even fullness is fine), fill it with a handful of spinach already cooked or raw (if tender), and the sliced or grated cheese that row: like scamorza, provola or even well dry mozzarella. Close in the crescent, put in a non -stick pan without oil, cook a few minutes per side until it becomes golden and crunchy. Cuts in wedges and go. Perfect hot, but also good cold.

The ideal beach lunch

Preparing these recipes will allow you to avoid packaged snacks, greased pizzas and trivial sandwiches, bringing with you a lunch that gives satiety, lightness and taste, without too many bangs. You could accompany these dishes with fresh fruit already cut, a cold water bottle with lemon slices or mint leaves, for a complete and pleasant beach picnic.

Enjoy your meal!