Tag: Bruschette

an explosion of freshness on your table – Italian cuisine reinvented by Gordon Ramsay

Everything left over from the holidays can have a new life at the table. This is one anti-waste recipe which you don’t expect, because it’s a sweet that becomes savory. The Colomba bruschetta with seasonal salad they are a fresh and tasty alternative to enrich your menu, perhaps for a picnic or a trip out of town. In this guide, we will show you how to prepare a light and delicious appetizer that combines the crunchiness of bruschetta with the freshness and variety ofseasonal saladfor a result that will conquer your palates and make your table unique.

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.

crunchiness, creaminess and tenderness in a single bite – Italian Cuisine

The bruschetta with asparagus and eggs they stand out for the use of ingredients that provide a richness of taste and a variety of nutrients. The presentation on one slice of toasted bread, known as bruschetta, forms the basis of this dish, which stands out for its simplicity and goodness. It can be served on different occasions, from an informal lunch to a refined aperitif, as well as at a brunch, offering an ideal balance between flavor and substance. Although bruschetta itself is a dish native to Italy, the asparagus and egg variant is not tied to a specific region or part of the world. The combination of vitamins, minerals and proteins creates a synergy of flavors, which adapts to different international cuisines. The seasonality of the main ingredient plays a significant role. Therefore, these delicacies are preferable in spring, when the asparagus is particularly fresh and tender. In this way, it will be possible to cook them in a short time, accompanying them with eggs prepared fried or soft-boiled, ensuring that the yolk remains soft. Follow ours step by step quick and easy recipe today and you will bring some really tasty bruschetta with asparagus and eggs to the table.