Bruschetta recipe with mango chutney – Italian Cuisine

Bruschetta recipe with mango chutney


  • 400 g clean mango
  • 60 g shelled and peeled pistachios
  • 8 slices of Apulian bread
  • a crispy Fuji type apple
  • fresh ginger
  • sugar cane
  • white onion
  • garlic
  • fresh chilli
  • mustard seeds
  • cumin seeds
  • extra virgin olive oil
  • apple vinegar
  • salt

For the recipe of bruschetta with mango chutney, finely chop a pepper
fresh and half an onion and cook in a saucepan over medium high for 4 minutes, with a teaspoon of cumin seeds and one of mustard seeds, half a clove of garlic, a spoon
of sugar, one of apple vinegar, 2 tablespoons of oil and a pinch of salt.
Peel the apple and the mango and cut them into cubes. Add them to the pan and continue cooking for another 10 minutes, then turn off the heat and remove the garlic. Peel, grate and squeeze the juice of a piece of ginger, as shown alongside; add it to the mango chutney.
Blanch the pistachios for 2 minutes, let them cool, then add them to the chutney and stir. For the bruschetta: toast the slices of bread in a hot pan for 1 minute on each side. Serve them to accompany the chutney.

Classical Costata Recipe – Italian Cuisine – Italian Cuisine

Classical Costata Recipe - Italian Cuisine


  • 2 ribs with bone 5 cm high
  • 1 The stout dark beer
  • rosemary
  • garlic
  • soy sauce
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of the classic rib steak, marinate the meat for at least 2 hours with plenty of rosemary, a clove of finely chopped garlic, a few tablespoons of oil and soy sauce, salt and pepper and the beer. Rinse the marinated ribs, dab them with kitchen paper and cook them about 15 cm away from the embers, which should not be too bright. Remove them from the grill when they have taken an intense brown color on both sides and let them rest for 3 minutes. Cut the ribs into slices and serve with salad to taste.

Namelaka – Namelaka recipe from – Italian Cuisine

»Namelaka - Namelaka recipe from Misya


First, soak the gelatine in cold water for 8-10 minutes. When they have passed, squeeze it gently.

Meanwhile, chop the chocolate and melt it in the microwave (or bain-marie).

Bring the milk to the boil, add the glucose (alternatively you can use honey) and the squeezed jelly, mix to dissolve it well, then add this chocolate mixture and finally add the cream.

Cover with transparent film in contact and leave to rest in the fridge for at least 6 hours.

The namelaka is ready: take it out of the fridge, whisk it a bit, then you can serve it as a spoon dessert, perhaps accompanied by cat tongues and biscuits, or use it to stuff cakes and pies. I stuffed ourselves with the fantastic tartlets!

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