Episode #307 - Bruschetta with Sausage, Brie Cheese and Fresh Herbs.
In Italy, by definition, a bruschetta is a flame toasted thick slice of bread dressed with any kind of sauce, topped with Extra Virgin Olive Oil, some Salt and some Pepper.
The most common
bruschetta is usually (and here another token!), the
one with an uncooked tomato sauce. Toast the bread,
rub well a clove of garlic on one side of each slice,
and dress with finely chopped tomatoes that you
marinated for a couple of hours in Extra Virgin Olive
Oil, finely chopped garlic, salt and pepper.
BRUSCHETTA WITH SAUSAGE,
BREE CHEESE AND FRESH HERBS
Serves: 6
Prep Time: 5
Cooking Time: 15 min. for the sausage sauce + 5 min.
in the broiler
Ingredients
6 slices of bread
2 pork sausages (mild or hot according to taste)
¼ Lb of Brie Cheese (or other semi-soft cheese)
¼ Red Onion
1 Handful of Rosemary
1 Handful of Sage
½ Glass of White Wine
Olive Oil, Salt and Pepper
How to:
-getting ready-
Chop the Onion fine and rinse the Herbs thoroughly.
Chop the Sage fine.
Slice the bread.
Pop the wine open and start sipping!
Episode #201 - Pappa al Pomodoro (Tuscan Bread Soup) with Rosanna and Matteo
Today, to fulfill the requests of many of you that read the article on People Magazine, we are cooking for you the famous Pappa al Pomodoro!
A brief note about what
you will see, as there are two small differences in
the way Rosanna and I prepare the Pappa.
She sautes the whole cloves of garlic to flavor the
oil, and then she takes them out.
I chop the garlic and I leave it in...I love garlic!
She adds the bread to the tomatoes and then she adds
the broth,
I add the broth to the tomatoes and when it boils I
add the bread.
Either way, as long as you have the right proportion
of ingredients you will be fine.
Tip: you can save some
bread and some broth, in case you need to add one of
them to achieve the preferred consistency.
Let's get cooking!
Pappa al Pomodoro (Tomatoes and Stale
Bread Soup)
Serves
6 (plus leftovers)
Finding the right kind of bread to make Pappa is
harder then actually preparing the dish. Bread should
be unflavored, unsalted, not too doughy, with a crust
that is actually a crust. Because you need to use
stale bread, you have to give yourself some time to
dry it. The best way, once you've found the
right loaf, is to slice it, and lay the slices on a
tray for a couple of days. In front of a sunny window
would be just perfect.