au.haerentanimo.net
New recipes

Bruschetta with tomato and wild garlic

Bruschetta with tomato and wild garlic


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


A very easy recipe to make, which saves you when you are waiting for guests and you are in a time crisis ...
The quantities depend on how many bruschettes you want to make.

  • 1 baguette
  • olive oil
  • tomatoes
  • garlic
  • leurda (wild garlic)
  • salt
  • pepper
  • Parmesan

Servings: -

Preparation time: less than 60 minutes

MOD DE PREPARARE RETETA Bruschetta with tomato and wild garlic:

Cut the baguette into slices about 1 cm thick, grease with olive oil and fry on a baking tray until lightly browned. When ready to brown, rub each slice with a clove of cleaned garlic. Washed and well-washed tomatoes are cut into cubes. The washed and well squeezed leurda is cut into small pieces and mixed with the diced tomatoes.

On each slice of baguette we put a spoonful of tomatoes with leurda, then sprinkle Parmesan cheese on top. Put the bruschettas in the oven for 2 minutes, then they can be served. They are so hot delicious ....

Great appetite!


The Wines of the Red Convent

Cantina Fina - Perricone

type: Red - variety: Perricone 100%
classification: Sicily I.G.T.
production area: Western Sicily

Farm G. Milazzo - Fancello

Cultivated Black Avola Blend and a composition
of 18 different vines from the company's experimental field

Cantina Fina - Merlot

type: Red - variety: 100% Merlot
classification: Sicily I.G.T.
production area: Western Sicily

Tenuta Sallier de la Tour - Syrah

wine-growing area: Tenuta Sallier de La Tour - Monreale - Sicily
vines: Syrah

Tenuta Sallier de la Tour - Nero d’Avola

wine-growing area: Tenuta Sallier de La Tour - Monreale - Sicily
vines: Nero d’Avola

Cantina Fina - Bausa

Avola Black Bausa 100%
Bausa is the district where our cellar is located. It is the heart of the company as the Nero d’Avola with which it is produced is the pivot of our production and of oenological Sicily. In this wine is all our passion for the work we do and our land.

Cantina Fina - Dear Master

It is the most complex wine. A unique blend determined by the characteristics of each grape that composes it and that, of course, are different each harvest. Tribute to my "master" of wine.
Type: Red
Varieties: Cabernet Sauvignon, Merlot, Petit Verdot
Classification: Sicily I.G.T.
Production Area: Western Sicily
Vineyard altitude: 150/400 mt. s.l.m.
Harvest time: September
Aging: 2 years in barriques and 8 months in bottle
Alcohol content: 14% vol.

Cantina Fina - Nero d'Avola

NERO D’AVOLA
Nero d’Avola is the main grape of our production and of oenological Sicily. In this wine is all our passion for the work we do and for our land.
Type: Red
Variety: Nero D’Avola 100%
Classification: Sicily I.G.T.
Production area: Western Sicily
Vineyard altitude: 150/400 mt. s.l.m.
Harvest time: September
Refining: in 30 hl barrels. and 6 months in bottle
Alcohol content: 14% vol.

Cantina Musita - Nero d'Avola

BIO NERO D’AVOLA
Doc Sicilia Nero d’Avola 100%
Western Sicily, hilly areas of the territory of Salemi and surrounding areas

Cantina Musita - Syrah

BIO SYRAH Doc Sicily Syrah 100%
PRODUCTION AREA
Western Sicily, hilly areas of the territory of Salemi and surrounding areas
Terrenia
Medium-sized clay-like dough
VINEYARD
Counter back with Gujot breeding
HARVEST
By hand during the last decade of August and the first of September
VINIFICATION
Good maceration of destemmed grapes for 8-10 days and with the help of selected yeasts and at about 26 ° C. Frequent delestage. Malolactic entirely performed
REFINEMENT
For a few months in a steel and concrete tank with periodic micro-oxygenation in order to stabilize its color and olfactory profile


Bruschetta with tomato and wild garlic - Recipe

Roasted red mullets with bay leaf, fennel and olives

Preparation time: 35 '

Ingredients for 4 people

  • eviscerated and scaled red mullet: 4 * 475 g
  • fresh bay leaves: 12
  • sliced ​​hard tomatoes: 4
  • sliced ​​lemon: 1
  • black olives: 100 g
  • clean and chopped garlic cloves: 4
  • fresh wild fennel tops: 1 bunch
  • fresh basil leaves: 12
  • extra virgin olive oil: 100 ml
  • salt and black pepper
  1. With a sharp knife make 3 deep cuts in each mullet, towards the bone fill each incision with a fresh bay leaf
  2. Arrange the mullet in a large, lightly greased pan, season the fish cavities with salt, pepper and finally fill them with tomatoes, half a slice of lemon, olives, garlic, fennel and basil leaves.
  3. Sprinkle with oil, season the fish with salt and pepper
  4. Roast the fish for a whole minute, until the skin is crispy. Let stand for 2-3 minutes, arrange the remaining lemon slices on the fish and serve.

Fanese fish broth

Preparation time: 60 '

Ingredients for 6 people

  • fish (squid, monkfish, pigeon, red mullet, breed, cod, capon fish, etc.): 1.5 Kg
  • a rib of celery
  • a large onion
  • a carrot
  • two bay leaves and three grains of black pepper
  • a tuft of parsley
  • a glass of olive oil
  • a clove of garlic
  • salt and pepper
  • a glass of white wine
  • two ounces of peeled tomatoes
  • toasted bread.
  1. Clean the fish by removing the boiled heads (with other cutouts) in water, celery, carrot, half an onion, bay leaf, pepper
  2. meanwhile the other half of the chopped onion with chopped parsley and garlic is dried in the oil and the squid cut into strips are added
  3. salt, pepper and pour the white wine that will evaporate over high heat
  4. lower the heat and add the peeled tomatoes
  5. meanwhile the heads are sifted and the broth is poured over the squid, adding the other types of fish (the latter being the fastest and most delicate)
  6. Let it boil for a few minutes and then serve on plates in the bottom of which there will be slices of toast

Place the sardoncini (half a kilo) in a steel or porcelain pan, previously cleaned, without the head and barbed. Cover with vinegar along with a few grains of pepper, 4-5 bay leaves and a pinch of salt. sprinkle with olive oil and garnish with roasted and chopped peppers. A variation on the dish (which must be served cold) is the addition of lemon juice and oranges instead of vinegar: in this case they should be garnished with garlic, chili and orange slices. "

Breed with peppers

Preparation time: 60 '

Ingredients for 4 people

  • strain: 800 grams
  • yellow peppers: 3 - 4
  • a large onion
  • tomato puree: 200 grams
  • two bay leaves
  • a carrot
  • a rib of celery
  • 30 - 40 grams of olive oil
  • salt and pepper

Garages alla marottese

Preparation time: 60 '

G aragoj is one of the two denominations, along with that of "crosses", given in the Marche to the "pelican's feet", a gastropod mollusk with a helical conical shell that ends with tips reminiscent of the webbed foot of the pelican.


Bread with free-range chicken ragout, green tomato and wild garlic

A nice beer and a slice of bread with free-range chicken ragout, seasoned with green tomato and wild garlic. The recipe by Mauro Ladu and Francesco Vitale for a delicious summer with a Sardinian tradition.

Preparations

Doses for: Doses for 4 people

Make an autolysis (process that consists of mixing the flour with some of the water, reduces the kneading time and increases the water absorption) of 1 hour with the flours and 70% of the water on the total. After an hour, operate the planetary gear at minimum speed for 5 minutes, then add salt, remaining water, honey, threshing, licoli and increase the speed by kneading for another 5 minutes until you get a good gluten mesh. The final temperature of the dough should be 25 °. Leave to rise for 3 hours, then form two balls and leave to rise for another 4 hours at room temperature. Bake at 230 ° for 40 minutes by inserting a saucepan with 100ml of cold water into the chamber for the first 10 minutes. Bake and let rest on a perforated baking sheet.

Doses for: Doses for 4 people

Boneless free-range chicken legs 500 g

For the marinade, whisk together the tomato, wine, coriander seeds, pepper, salt and bay leaf. Cut the meat into squares of about 0.2 cm, season with marinade and refrigerate for 24 hours. Then prepare a minced onion, garlic and fry in oil for 5 minutes, add the liver and marinated meat and roast well. When the meat is well colored, deglaze with water until covered and cook over low heat for about 2 hours.

Green tomato jelly

Doses for: Doses for 4 people

green tomato extract 200 ml

Correct the extract with salt, add the agar and bring to 85 ° for 1 minute. Cool the liquid in low plates, trying to keep a thickness of about 1 mm. Once cooled chopping boards of the pieces of the desired size and store in the refrigerator.

Doses for: Doses for 4 people

Wash and clean the garlic in pieces of about 5 cm and put in a vacuum bag with all the ingredients of the marinade. Close the envelope and cook at 95 ° for 5 minutes.

Doses for: Doses for 4 people

Cut a slice of bread about 2 cm thick and toast it on both sides. Once toasted, dress with ragù, 5 pieces of wild garlic and close with a layer of green tomato jelly.


Eggplant protagonist of the bruschetta, the recipe with a touch of Salento

Eggplant bruschetta cooked at low temperature with cherry tomatoes from Torre Guaceto with light basil pesto, wild wrinkle sprouts and Salento ricotta cheese. It takes little to make a product & # 8220semplice & # 8221 dell & # 8217orto a gourmet dish, worthy of the most famous restaurants of the Salento peninsula.

The recipe of the Chef Francesco Anglani it is simple, genuine, but of great impact for the palate… and for the eyesight!

Ingredients for 4 people

  • Eggplant: 1200 gr.
  • Cherry tomatoes: 450gr.
  • Arugula: 1 bunch
  • Cheese ricotta: 100gr.
  • Garlic: 4 cloves
  • Wild thyme: 4 twigs
  • Extra virgin olive oil
  • Basil
  • Sale: q.b.
  • Pepe: q.b.
  • Pinoli: 50gr.
  • Shelled walnuts: 50gr.
  • Peeled almonds: 40gr.
  • Parmigiano Reggiano: 80gr.

Procedure:

Peel the aubergines, sprinkle with salt and place them individually in a vacuum bag with a sprig of thyme and a clove of garlic. After closing them in a vacuum, bake in a steam oven at 80 ° C for about 40 minutes. Boil the cherry tomatoes for 30 seconds and cool them in water and ice, peel them and cut them in half and season with salt, pepper and a tablespoon of basil pesto.
Brush the basil, and mix everything with pine nuts, walnuts and almonds, parmesan cheese and extra virgin olive oil.
Thoroughly clean and wash the rug.

Once cooked, cut the aubergine into three slices and burn them in a non-stick pan. As soon as it burns, place them in the middle of the plate with the cherry tomatoes and the wrinkle on top, with a dusting of ricotta cheese. Finally a drizzle of extra virgin olive oil.


Zucchini spaghetti with candied and dried tomatoes

When the raw material in the kitchen is excellent, the success of the dish is guaranteed!

Zucchini spaghetti has been a must-have in the summer, and you can find a quick and healthy recipe here as a viable alternative to traditional carbohydrate, a solution that maintains the typical gesture of rolling the spaghetti around the fork.

In this recipe, in addition to the zucchini spaghetti, there are the traditional spaghetti, for a complete dish that deceives and amazes, to season the whole protagonist of the table in summer: the tomato.

The choice to match the Dried tomatoes with tomato confit was perfect, giving that contrast of flavors that is tasty and pleasant, all enriched by the scent of fresh basil and a few tablespoons of pesto.

For those who didn't know: the word & # 8220confit & # 8221 comes from the French verb & # 8220confire & # 8221, which means to preserve. They say & # 8220confit & # 8221, in fact, all those fruit and vegetable preparations that require prolonged cooking over low heat, with sugar or vinegar. The secret is to evaporate and dry the vegetation water of the cherry tomatoes, without drying them!

Ingredients:
250 g Spelled spaghetti
2 zucchini
10 dried tomatoes
250 g of cherry tomatoes
salt pepper
garlic
fear
oil evo
Zucchero
fresh basil
4 tablespoons pesto

The preparation of confit tomatoes has longer times, it is better to prepare them in advance.

Heat the oven, wash and cut the cherry tomatoes in half, place them on the baking sheet with parchment paper with the half cut & # 8211 part with the seeds & # 8211 harvested upwards. Season with salt and pepper, add a clove of chopped garlic, thyme and oregano leaves, finally the sugar, sprinkle on each tomato and sprinkle with a drizzle of olive oil.

Bake in a preheated static oven at 140 ° for about 2 hours, until the vegetation water of the cherry tomatoes has evaporated and they are not slightly toasted but not dry.

Prepare the water for the pasta, and wait for it to reach boiling, salt and add the pasta, put the timer to signal the cooking time reached, take off and put in a spaghetti.

Meanwhile, with the special tool, cut the courgettes into spaghetti, add the pesto, the evo oil, the dried tomatoes, when ready, add the spaghetti, the confit tomatoes and mix everything.

Serve immediately with some fresh basil leaves!

Advice: confit tomatoes have a very intense and sweet taste and are perfect to season a pasta or to serve as an appetizer on a bruschetta. They can be stored in an airtight container for 3 days.


The classic bruschetta is a loaf of fried garlic butter. How is bruschetta different from other similar snacks, such as toast or sandwiches? The fact that it is necessarily roasted, and fried, still hot and soft inside, rubbed with a clove of garlic. After that, it is watered with fresh olive oil or dipped in it. Previously, bruschettas were grilled, but now grilled - grill, oven and toaster. How to cook bruschetta, every Italian knows, from young to old. Our contemporaries improved the snack. In addition to the wheat bread, garlic and butter mentioned, you can use tomatoes with salt and pepper, herbs, meat or fish carpaccio, sausage, bacon, raw ham, cheese and vegetables. Bruschetta with cherry tomatoes, baked aubergines, seafood, pesto, tomato and balsamic sauces are now considered traditional. This type of appetizer is accepted for hot food. This article presents recipes for bruschetta with various fillings, including the original - with berries and fruits.

Sachala tries to implement the simplest version of the village snack. To succeed in your "excellent" first bruschetta, a recipe with photos will help you. Here is a substantial production of garlic bread. This loaf will serve as a basis for all the recipes mentioned in this article, except for the sweet ones (honey with fruits and berries).

Bread, better if it is "Slipper" or French baguette, you need to cut along the wider side, separating the top from the bottom. Then cut these two halves and place them on a hot grill pan. Fry the bread on both sides until crispy.

All Italian bruschettas (the recipes provided here are no exception) are always produced with unrefined olive oil before cold pressing. It cannot be subjected to strong heating, as it has a low smoke temperature.

Thoroughly rub the hot loaves with the garlic and sprinkle with oil. So that the butter covers the bread evenly and does not splash the whole kitchen, use a special dispenser. One of the variants of this convenient device is shown in the photo.

Then, put the sliced ​​tomatoes and chopped basil. Salt and pepper lightly. Eat bruschetta with tomatoes before it gets cold. If you lie down, the tomatoes will start to juice and the bread will be soaked. Tomatoes for bruschetta better to dry. Excellent instead of fresh tomato tomato sauce Only bruschetta with sauce is not a good bruschetta, but one of its varieties is the crust. The croutons differ from the bruschettas in that the products, the same cheese or cream, are scattered on it, while on the classic bruschetta they are superimposed. Recently sauces, vegetable pastas and soft cheeses have been used for bruschetta. At the end of the article is a description of the preparation of the two most popular sausages for bruschetta.


Pasta with sardines and cherry tomatoes

A delicious, tasty but delicate first course with a pleasant fresh scent of fennel and lemon zest, perfect to bring to the table for a summer lunch. to pasta with sardines and cherry tomatoes It is easy to prepare, tasty and light.

Preparation

1) Clean 400 g of very fresh sardines, open them in a book, remove the bone, wash and dry them. lavatory a tuft of fennel wild, chop it and mix it in a bowl with 3 tablespoons breadcrumbs, 2 cloves garlic, 2 tablespoons pecorino cheese grated, 2 tablespoons grated grain, a teaspoon of capers under salt desalinated, the grated rind of the lemon, its e a pinch of chili pepper.

2) Wash 500 g of cherry tomatoes, cut them in half and arrange them, alternating them with the sardines, on the plate lined with baking paper brushed with a drizzle of oil sprinkle with the prepared mixture and with oregano. Season with a drizzle of oil and bake in the oven at 250 ° for about 10-15 minutes.

3) Boil 320 g of pasta homemade format, drain them al dente and season immediately with cherry tomatoes and sardines.


In the garden, union is strength

A good way to limit parasitic attacks on crops is to associate with the more attackable plants others that instead have a repellent effect on the parasites themselves.
Aromatic herbs often have this role, as the odorous essences that emanate are not to the liking of one or the other of the garden tasters.

DILL: it goes well with cabbage, it doesn't like carrots.

BASIL: It accompanies tomatoes, improving their taste and development. It repels flies and mosquitoes. It should be kept away from the road.

CHERRY: compatible with radishes, improves their development and taste.

ONION CERP: compatible with carrots: it improves the taste and development

MAJORITY: improves the scent of plants

MELISSA: improves the taste and development of tomatoes

MINT: improves the taste and development of cabbage and Tomatoes, keeps away the cabbage butterfly.

ROSEMARY: can be combined with cabbage, beans, carrots. He keeps the cabbage, the carrot fly and the epilachna lonatana.

SALVIA: can be combined with cabbage and carrots but not with cucumbers.

SANTOREGGIA: improves the taste and health of beans and onions


A splash of parsley and Sicilian pesto & egrave complete

Bringing this first course to the table is very simple, precisely because of the extraordinary colors of the raw materials of which it is composed. Red contrasts with green and is softened by the almond brown color. What you must not forget, in the end, after setting, is to sprinkle the dish with fresh parsley leaves. They will make the dish more beautiful and accentuate the taste of the Sicilian pesto that I just told you about.



Comments:

  1. Ane

    Quick response, a sign of intelligence)

  2. Fakih

    So I decided to help you a little and sent this post to social bookmarks. I really hope your rating will increase.

  3. Deveon

    I apologise, but, in my opinion, you are not right. I can prove it. Write to me in PM, we will discuss.

  4. Cullo

    the excellent question

  5. Yolkis

    It is a pity that I cannot express myself now - there is no leisure. I will come back - I will absolutely express the opinion on this issue.

  6. Josef

    Is it still that?



Write a message