Bruschette al pomodoro e tonno - Original Italian recipe

The hot bruschetta with tomato and tuna are a simple appetizer , tasty and colorful, a reinterpretation of the classic tomato bruschetta !
The recipe of hot bruschetta with tomato and tuna I've " stolen " my friend Maria Cira , companion of many Saturday night , which I did taste these delicious bruschetta !

Ingredients for 4 people:

8 slices of bread ( I'm using the shell that cereal , but it's good to normal )
Approximately 200 g of corn ( 1 small jar )
300 g of tomatoes for the salad
2 cans of tuna ( I tuna in brine Weight Watchers Mareblu )
4 tablespoons of olive oil xtravergine ( I Extra virgin olive oil Dante )
10-12 green olives
oregano
basil
salt


Procedure:

Wash the tomatoes, cut into small pieces and place in a bowl , add the corn (no water retention ) , tuna and olives.

Season with salt, oregano , basil and olive oil. Mix well .

Arrange the bread slices on a baking sheet and put a pious tablespoons of salad on each slice . Put in a hot oven , 180 degrees, breezy, for about 10 minutes, until the bread is tough.

Serve immediately !

Classic Italian Sardinian Antipasto

                    Swordfish Marinated with Herb Bread

What You Need

For the Curing:
1 lb center cut swordfish
8 oz coarse sea salt
1 cup sugar
2 lemons, quartered
1 tbs crushed peppercorns

 

For the Drying Process of Bread Crust:
1 loaf day-old country bread
Basil
Tarragon
1 bunch dill
Chives
Parsley
Thyme
Oregano
1 tsp coriander
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 cup Balsamic vinegar
5 oz white wine
1 tbs Juniper berries

 

For the Dressing:
1 cup extra virgin olive oil
1 clove garlic
1 tbs Balsamic vinegar
1 tbs white wine vinegar
1 pinch basil, chives, tarragon, thyme, oregano, coriander seeds, dill, parsley
1-2 slices day-old bread
Black pepper
Salt

 

For the Herb Bread Crumbs:
1 shallot
1 clove garlic
1 loaf day-old bread cubed
A few sprigs parsley, basil, chives, tarragon, thyme, oregano
Julienne of 1 celery heart

 

For the Garnish:
2 tomatoes, peeled, seeded and chopped
julienne of 1 celery heart
Salt

How to do

Prepare the Curing:
Place the center cut piece of swordfish in a container and cover with coarse salt, sugar, black peppercorns and pieces of lemon.

 

Turn 3 times per day in this marinade or at least 48 hours or until the swordfish has let out all its natural water and juices, leaving a very firm, solid piece.

 

Prepare the Drying Process:

After curing, rinse the swordfish in a container and dispose of the marinade.

 

Cut the day-old bread into cubes and place in a large bowl.

 

Add all coarsely chopped herbs, crushed cloves garlic, oil and vinegar. This should produce a moist bread compote that is then pasted around the piece of swordfish, set on a rack, then into the refrigerator.

 

Allow resting for 48-72 hours. Thereafter, remove the bread crust and wrap the swordfish in cling film. Keep refrigerated.

 

Prepare the Dressing:
Blend all the ingredients in a high-speed blender and set aside.

 

Prepare the Herb Bread Crumbs:
Cut the day-old bread into large cubes.

 

Place garlic, shallots and herbs in a food processor and chop until semi fine, then mix in the day-old bread. (The bread should be dry, as the herbs contain water and when chopped become moist. If the bread is too soft or too fresh, it will become pasty instead of turning into green-colored breadcrumbs).

 

Pass through a fine sieve and place on a sheet pan to air dry. Set aside.

 

Slice the swordfish very thin using an electric slicer and cover the bottom of a platter.

 

Mix dressing and slightly cover the swordfish with it.

 

Sprinkle with green breadcrumbs.

 

In a small bowl, season the julienne of celery heart with salt and pepper.

 

Toss with the dressing and fresh parsley.

 

Arrange all around the plate. Garnish with cubes of tomato and serve

Sicilian Antipasto Recipe

Authentic Sicilian Antipasto Recipe

What You Need

2 eggs 
2 and 1/2 oz (65 grams) breadcrumbs 
1 tablespoon fresh thyme leaves 
8 mozzarella cheese slices 
Plain flour, for dusting 
Extra virgin olive oil, for drizzling 
1 tablespoon chopped fresh fiat-leaf parsley 
1 tablespoon capers, rinsed 
4 canned anchovy fillets, drained and chopped 
Salt

How to do 

Beat the eggs in a shallow dish and mix together the breadcrumbs, thyme and a pinch of salt in another shallow dish. 

Dust the mozzarella slices with flour, dip in the beaten eggs, then in the breadcrumb mixture. 

Chill in the refrigerator for 2 hours. 

Place a baking sheet under the grill and preheat the grill and the baking sheet. 

Remove the mozzarella slices from the refrigerator and place on the hot baking sheet. 

Brown under the grill without melting the cheese. 

Place on a serving dish, drizzle with olive oil and sprinkle with the chopped parsley, capers and anchovies. Serves 4.

Antipasto Milanese Recipe

Authentic Milanese Antipasto Recipe

What You Need

• 1/2 cup thinly sliced red onion
• Juice of 2 limes
• 4 pounds watermelon (about 1/4 of melon) cut into 3/4-inch cubes
• 1 cup DeLallo Greek Feta Salad, olives halved
• 1 cup fresh chopped mint
• 2 tablespoons DeLallo Extra Virgin Olive Oil

How to do

Place the sliced onions in a small bowl with the lime juice. Let them rest for 10 minutes so the acid of the lime mellows the flavor of the raw onion.

In a large bowl, combine the watermelon cubes, feta cheese, Calamata olives, onions with the lime juice, and mint. Toss the salad with olive oil. If needed, add more olive oil and lime juice.

Italian Appetizer from Abruzzo

Antipasto from Abruzzo : Cheese ball recipe

What You Need

• ⅝ lb crustless white bread, stale
• 1 tablespoon parsley, chopped
• 1 clove of garlic, chopped
• 5 eggs
• extra virgin olive oil to taste
• 7 oz grated Pecorino cheese
• tomato sauce to taste
• salt and pepper to taste

How to do 

20 minutes preparation + 5 minutes cooking

In a bowl, mix the inside of the loaf, the Pecorino cheese and the eggs.
Complete the mixture by adding the garlic and parsley and form some cheese balls to be fried in hot olive oil.
The “polpettine” (cheese balls) can served like this, or dressed with a tomato sauce, in which case they should be cooked for a further fifteen minutes or so.

Italian Antipasto from Molise

Authentic Italian Antipasto from Molise

What You Need

1/2 'soppressata' a typical Molisan lean pig meat salami, 1 'manteca', 4 small ricotta cheese, 8 sardines under oil, 4 spoonfuls of vegetables under oil

How to do

The secret of this dish is in the presentation. Here's how to do it.

Place on a plate a few slices of the 'soppressata', a slice of 'manteca', the ricotta cheeses and then the sardines.

When arranged the dish calls out for something green, such as parsley or mint, then something red such as radishes.

Tuscany Antipasto Recipe

Italian Tuscany Antipasto Recipe

What You Need :

• 6 red or yellow bell peppers (or a mix), cut into 1 inch wide strips (along the longest length, in order to have long strips)
• 1 lb. ground meat
• ¼ lb. mortadella
• ¼ lb. cooked ham
• ½ cup bread crumbs
• 1 egg
• salt and pepper to taste
• toothpicks
• extra-virgin olive oil

How to do :

1. Preheat oven to 375°F (190°C).To make cutting the bell peppers into strips easier, you can first soften them by placing 2-3 at a time inside a small plastic bag and heating them up in the microwave for 2-3 minutes. The vapor that forms makes them soft and easier to cut and clean.
2. Prepare the meat filling by processing the mortadella and ham in a mixer or blender. Add to the ground meat in large bowl, then add the bread crumbs and egg. Mix well. Add salt and pepper.
3. Take some meat and spread it on the bell pepper strips with the back of a spoon. Take one end of the strip and roll up onto itself until you have a small roll. Fasten closed with one or two toothpicks.
4. Pour enough olive oil into a long tray to cover bottom. Place the rolled up bell peppers flat on one layer, close to each other (you should see the meat filling from the top and rolled up peppers). Bake for 20-25 minutes or until tops of rolls are slightly browned. Remove and let cool 10 minutes before serving. Also tasty served slightly warm.

Italian Antipasto with Polenta

Antipasto with Polenta : Italian Antipasto

What you Need :

• 1 cup apple juice 
• 1 cup tawny port
• 1/4 cup sugar 
• 1 rosemary sprig
• 1 cup chopped cored peeled quince (about 1 medium quince)
• Cooking spray 
• 1 (16-ounce) tube of polenta, cut into 14 (1/2-inch) slices
• 1/2 teaspoon coarsely ground black pepper
• 1/3 cup (about 1 1/2 ounces) crumbled blue cheese
• 
  
• How do to :
• Bring first 4 ingredients to a boil in a medium saucepan over medium-high heat. Add quince; reduce heat to medium-low (mixture will just barely simmer), and cook 45 minutes or until quince is tender. Remove from heat, and cool to room temperature. Strain quince mixture through a sieve into a bowl, reserving quince and liquid; discard rosemary. Return liquid to pan; bring to a boil over medium-high heat. Cook 10 minutes or until reduced to about 1/4 cup; keep warm.

1. Preheat broiler.
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Arrange polenta slices in pan in a single layer; sprinkle with pepper. Cook for 8 minutes or until lightly browned; turn and cook an additional 8 minutes or until lightly browned. Place polenta rounds on a baking sheet. Top each round with 1 tablespoon quince and about 1 teaspoon cheese. Broil 2 minutes or until cheese melts. Place rounds on a platter; drizzle evenly with the reduced poaching liquid. Serve warm.