Talk Like a Native

Bruschetta Class at Pandola Learning Center

Bruschetta is an antipasto (starter dish) from Italy. The dish was developed as a classy of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the first oil of the season. These receipes were shared with our students by the class instructor, Christa Bruno, Charmed Kitchen’s executive chef.

Toppings:

Tomato and Mozzarella:

  • Chop tomatoes (called twilights )
  • Add some salt ( when you add salt to tomatoes they bleed , drain and save that liquid to use in other things: dressings drinks etc. )
  • Toss with pearl mozzarella , Oregano
  • Add olive oil at the end
  • Brush the bread ( crusting or baguette) with oil and toast
  • Put mixture on top and serve

Cannelloni Bean :

  • Give your cannelloni beans a cold rinse cut and smash slightly
  • Cook shrimp and cut in small pieces
  • Add salt, pepper,parsley, chopped center celery and leaves
  • Add diced red onion,olive oil and red wine vinegar
  • Place mixture on bread with kick of oil on top

Artichoke:

  • Slice marinated artichoke hearts
  • Dice black olives
  • Add parmigiana cheese and chopped fresh parsley ( lots)
  • Add the artichoke marinade juice and lemon juice
  • Top bread
  • You could also add crab meat if you want

Mushroom:

  • Tear oyster mushrooms into small pieces, do not cut
  • Or Slice button or baby mushrooms
  • Slice 2 broccoli florets
  • Cook in a pan with a blended oil
  • Add heavy cream and parmigiana cheese
  • Salt after cooked
  • Place on bread

Sausage and peppers :

  • Take mild sausage out of casing by twisting in center (like an animal balloon) and pull to the end
  • Cook with: Sliced red bell pepper, garlic,celery ,oil and anchovy
  • Serve warm
  • Brush bread with olive oil and cheese
  • Place warm mixture on bread

Smoked salmon:
  • Mix Whipped sweet cream butter Parsley ,Chives Salt , pepper and truffle oil
  • Spread butter mixture on bread
  • Thinly slice the smoked salmon
  • Place on buttered bread and top with lemon slice if desired
  • Serve cold

Many thanks to Christa Bruno, Charmed Kitchen’s executive chef, 123 S. Chester Street Baltimore, Maryland 21231 and Gina Metallo lgmetallo at verizon.net for documenting the receipes.

 

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