Tag: Bruschetta

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

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

Ingredients

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

Duration: 50 min

Level: Easy

Doses: 4 people

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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Recipe Vegetable soup with bruschetta – Italian Cuisine

Ingredients

1 L Vegetable broth
80 g bunch of herbs (beets)
16 Slices of homemade bread
1 clove of garlic
Fresh pecorino
Extra virgin olive oil
salt

Duration: 30 min

Level: Easy

Doses: 4 people

Heat the vegetable broth well. Rub the slices of homemade bread with a clove of peeled garlic and deprived of any sprout, grease them with oil, then put them in the oven to toast (bruschetta), after placing them on a plate covered with baking paper.

Wash and chop the herbs and distribute them fresh in the serving bowls together with the bruschetta and the coarse grated pecorino; pour over all the boiling vegetable broth and serve: the heat of the broth will make the herbs "wilt".