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Blog posts of '2013' 'September'

BRUSCHETTA WITH TOMATO
BRUSCHETTA WITH TOMATO
INGREDIENTS (serves 4):
  • 3 large ripe tomatoes;
  • 8 slices Italian bread;
  • 2 garlic cloves, peeled;
  • 1 tbsp olive oil;
  • 2 tbsp finely chopped baby basil leaves;
  • sea salt and freshly ground black pepper;

 

BRUSCHETTA WITH TOMATO
STEPS:  
  1. Cut a cross in the base of each tomato and plunge into boiling water for about 1 minute;
  2. Immediately remove and immerse in iced water until the skin starts to wrinkle;
  3. Drain and when cool, peel;
  4. Cut the tomatoes in half and remove the seeds with a spoon;
  5. Then dice them and let them drain to remove excess liquid;
  6. Toast the bread and rub garlic over it;
  7. Mix the tomato with the basil, olive oil, salt and pepper and spoon onto the toasts, and serve;
Original recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera

 

CROSTINI WITH RED PEPPERS MELTED WITH BALSAMIC VINEGAR
CROSTINI WITH RED PEPPERS MELTED WITH BALSAMIC VINEGAR
INGREDIENTS (serves 4):
  • 3 red bell peppers, seeded and thinly sliced;
  • 1/2 cup black olives, pitted;
  • 3 tbsp extra-virgin olive oil;
  • 1/4 cup balsamic vinegar;
  • salt, pepper;
  • prepared crostini or bruschette or crostini;
STEPS:  
  1. Il a large skillet on lowest heat, cook the peppers and olives, uncovered, with the olive oil and balsamic vinegar until the peppers are soft (about 40 minutes);
  2. Stir occasionally; the peppers should almost 'melt';
  3. Season with salt and peppers;
  4. Spoon peppers onto bread and serve warm.

 

CANAPÉS DE FIGUES AU FROMAGE DE BREBIS
Syrniki
INGREDIENTS (serves 4):
  • 1 fresh baguette;
  • 8 ripe figs, stemmed;
  • 8oz(225g) fresh creamy ewe's or goat's milk cheese;
  • 6-8 tbsp of honey.
STEPS:  
  1. Preheat the broiler. Cut the baguette into long, diagonal slices. Arrange them in one layer on a backing sheet and lightly toast both sides under the broiler;
  2. Slice the figs lengthwise. Arrange on top of the toasted baguette slices. Spoon the cheese over the top, pressing it down a little;
  3. Broil, watching carefully for 3-4 minutes or until bubbly-hot and slightly golden at the edges;
  4. Drizzle with honey and serve immediately!
Original recipe from Cooking School Provence

 

CHICKEN LIVER CROSTINI
CHICKEN LIVER CROSTINI
INGREDIENTS (serves 8):
  • 45ml (1.5 fl oz) olive oil;
  • 300g (10 oz) chicken livers, trimmed of sinew and chopped;
  • few sage leaves;
  • sea salt;
  • 1 tbsp. finely chopped flat leaf parsley;
  • 45 ml(1.5 fl oz) dry white wine;
  • 5 anchovy fillet;
  • 1 tbsp salted capers, rinsed and dried;
  • 5 pitted black olives;
  • 10 g(1/3 oz) pine nuts;
  • 20 g(3/4 oz) butter;
  • 2 tsp red wine vinegar;
  • 2 sprigs oregano, roughly chopped;
  • 1 loaf of Italian bread;
  • 60 ml(3 1/2 fl oz) milk;
  • 1 handful plain (all purpose) flour;
  • 2 eggs, lightly beaten;
  • 100 ml (2 1/2 fl oz) olive oil for frying.
STEPS:  
  1. Pour the olive oil into a heave-based frying pan over a medium heat, add chicken livers and sage;
  2. Cook for 5 minutes, mixing regulary with a wooden spoon;
  3. Season with salt, sprinkle in the parsley and add white wine;
  4. Gently fry for a further 5 minutes to let the wine evaporate;
  5. Tip the chicken livers onto a chopping board, add the anchovies, capers, olives and pine nuts, chop very finely;
  6. Place the mixture back into the pan;
  7. Add the butter and melt over the medium heat;
  8. Remove from the heat and pour the ready-to-be-used mixture into a bowl;
  9. Now for the base cut the loaf of the bread into slices about 1cm (1/2 inch) thick and remove the crusts;
  10. Place the molk, flour and eggs in separate shallow dishes;
  11. Put 1 cm(1/2 inch) of olive oil in a frying pan over a medium heat;
  12. Deap both sides of the bread first in the mok, then in the flour and finally in the eggs;
  13. Drop the bread in to the hot oil and fry until golden and crispy, about 2 minutes each side;
  14. Drain om paper towel, spread with the chicken liver mixture and serve hot!
Original recipe from Lucio's Ligurian Kitchen: The Pleasures of the Italian Riviera