Tag: Bruschetta

Bruschetta with grilled aubergines and confit tomatoes – Italian cuisine reinvented by Gordon Ramsay

Bruschetta with grilled aubergines and confit tomatoes



Cut the cherry tomatoes in half, place them on a baking tray lined with baking paper, season with olive oil, salt, sugar and a little fresh thyme. Bake in the oven at 150°C for about 1 hour, until the tomatoes are wilted and caramelized. Grill the aubergines on a hot plate until they are soft and slightly charred.



Salami bruschetta recipe with cream – Italian cuisine reinvented by Gordon Ramsay

Salami bruschetta recipe with cream


There salami bruschetta with cream it is a recipe by Michele Lazzarini, chef of Contrada Bricconi, a reality in the mountains between Clusone and Ardesio, above Bergamo, founded by Giacomo Perletti. It is a farm, agritourism, breeding, restaurant (with a green Michelin star), mountain village, and in the future also a hotel: which boasts a green Michelin star.

In the kitchen, experimentation always starts from product and the result is dishes like this delicious bruschetta with toasted rustic bread, salami paste fresh, cream and thymewhich can be prepared in a short time and which gives a lot of satisfaction.

Try the recipe and also discover: Bruschetta with sopressa and cherries, Celery and fennel sorbet with bruschetta and spicy salami, Thyme and lemon bruschetta with scampi.

Bruschetta, pear cream and squacquerone recipe – Italian Cuisine

Bruschetta, pear cream and squacquerone recipe


  • 160 g squacquerone
  • 80 g clean chicory
  • 4 slices of wholemeal bread 1 cm thick
  • 3 Abate pears
  • sugar cane
  • extra virgin olive oil
  • salt
  • White pepper

Toasted the slices of bread with a drizzle of oil in the oven at 180 ° C for 5-6 minutes.
Peel the pears, cut into 4 wedges and remove the core. Pass the wedges in the sugar, put them in a baking dish and bake at 160 ° C for 30 minutes.
Blend them obtaining a cream, distribute it on a double sheet of kitchen paper and let it dry for 1 hour.
Mounted then the pear cream with the immersion mixer and 4 tablespoons of oil, a pinch of salt and pepper, until it becomes shiny.
Blanch chicory in boiling salted water for 1-2 minutes.
Compose bruschetta with squacquerone, cream and chicory alternating them as you prefer.

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