Bruschetta (pronounced broo-sket-ta)
I am rubbish at languages. In English classes at school I was never taught the differen
ce between nouns, verbs and all that (or maybe I was smoking a menthol cigarette behind the sports hall when that was being dished out). So I had to learn it all as an adult when I learnt Italian. Having struggled and eventually succeeded in learning Italian I now like nothing more than to show off by ordering ‘brew-sketta’ in an Italian restaurant in England. The only down-side is that I am invariably served a slice of soggy baguette with watery tomato on top. If you’re going to do a tomato bruschetta finding some really tasty tomatoes is the key (those from the Isle of Wright are the best I’ve found in Britain).
Tomato, basil and garlic bruschetta
Ingredients for 4
Tomatoes – 700g of ripe ones
Basil – a tablespoon, torn into small pieces
Nudo plain extra virgin olive oil – 50ml
Salt and pepper – to taste
Ciabatta
Cut the tomatoes into chunks cutting out the ‘bum’ bit where the stalks are attached. Cut or tear the basil into shreds. Add the tomatoes to the basil in bowl, after you’ve let any excess water/juice drip away. Add a good pinch of salt.
Cut your ciabatta (or similar bread) into slices and toast or chargrill. Rub the toasted bread with a piece of garlic and drizzle a ‘z’ of extra virgin olive oil just before scooping on a nice spoonful of the tomato mix.
Once you’ve mastered the basics, you will probably go bruschetta-experimentastic. So here’s another one to help you on your next steps.
Aubergine bruschetta
Ingredients for 4
Aubergine- ½ kg (2 smallish ones)
Garlic – 1 bulb
Sage – a small bunch
Mint – fresh or dried, 2 big pinches
Nudo olive oil with real lemons – 50ml
Nudo plain extra virgin olive oil – 50ml
Ciabatta
Start by cutting the garlic into very small pieces. Mix it with the sage (cut up the sage leaves if they are big, otherwise pluck off the small leaves and throw in), mint and olive oils. If you don’t have any of Nudo’s delicious lemon oil, use the juice of 1 le
mon.
Put a skillet or a heavy based pan onto a moderate flame. Cut the aubergine into 1/2cm think slices and cook on the skillet. As they are cooked throw them into the marinade. Once all the aubergine is cooked make sure they are well covered by the marinade and leave for half an hour.
Cut your ciabatta (or similar bread) into slices and toast or chargrill. Rub the toasted bread with a piece of garlic and drizzle a ‘z’ of extra virgin olive oil just before scooping over a generous spoonful of aubergine.
Buon Appetito!
