Tag: Bruschetta

Trio of beans with bruschetta – Italian Cuisine

Trio of beans with bruschetta

Tris of beans with bruschetta recipe for an appetizerLub the beans in boiling unsalted water, cooking them for about 10, then drain them.

Peel the leek and cut it into thin half rounds; put it in the pan with all the beans, 2 tablespoons of oil and a dash of water and cook over low heat for 18-20.

Cut the tomatoes with a cross cut, scald them in boiling water for 1, then peel them and remove the seeds, chop them into a mixture and add them to the beans. Cook for another 10, then add salt.

Bruschetta recipe of ’nduja and provola – Italian Cuisine

Ingredients

150 g Apulian bread
150 g 'nduja
120 g smoked provola

Duration: 15 min

Level: Easy

Dose: 4 people

For the 'nduja and provola' bruschetta recipe, cut 2 large slices of Pugliese bread, divide them in half and lightly toast them in the oven at 200 ° C for about 5 ': they must become crunchy, but without getting too dyed. Dice the smoked provola cheese.

Remove the slices of bread from the oven, without turning it off, spread them with the 'nduja and spread the provola cheese on top. Put the bruschetta back in the oven for 3-4 minutes, until the provola begins to melt.

What is bruschetta with a spoon? – Italian Cuisine

The idea to copy comes from the MiCasa toasteria in Milan and is perfect for receiving friends. Especially when they are numerous

Copying chefs' recipes is often impossible, frustrating and unsatisfactory. Copying ideas as a presentation or a combination, however, is often very feasible. This time the inspiration comes thanks to one of the menu proposals of the MiCasa toasteria, but it is not a toast. The first toasteria of Milan – like the Enigmista Week – boasts countless attempts at imitation and opened in the NoLo district in the distant 2013. It obviously serves toasts that look like club sandwiches, bread spread with jam or chocolate and some salads. Everything revolves around the bread, and when it advances it becomes crouton.

The bruschetta in the glass

The bruschetta in the glass is a dish of recycling, a crispy panzanella, a deconstructed classic. They make it with pieces of toasted and crunchy bread, seasoned tomato and a robiola cream and aromatic herbs. Very easy and modifiable with other ingredients, adding cucumbers, onion, black olives and feta, grilled vegetables and flaked almonds, or combining raw zucchini, lemon and mint …
Practical, you can prepare it with a little advance, it is perfect for a standing aperitif, a picnic or a buffet. At the toasteria MiCasa they serve as an appetizer, as an aperitif, or just during lunches and catering that they organize around the city. With their Spritz al Tabasco slightly spicy, it's great.