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 !

Italian crostino with ham

Crostino With Ham : Italian Recipe

What You Need

• 6 (1-ounce) slices ciabatta bread
• 2 garlic cloves, halved
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 ounces thinly sliced prosciutto
• 1/2 teaspoon freshly ground black pepper

How to do

1. Preheat broiler.
2. Place bread on a baking sheet. Broil 1 minute or until lightly browned. Rub 1 side of each bread slice with cut half of garlic. Discard garlic. Sprinkle cheese evenly over bread. Broil 1 minute or until cheese melts. Divide prosciutto evenly over bread. Sprinkle evenly with pepper.

Authentic Italian Crostino with sausage

What You Need

• 
  
• 3 sausage
• 5 ozs mascarpone cheese
• 1/2 cup mozzarella cheese
• 1 dash salt
• 1 tbsp fennel seed
• 1 bunch parsley (chopped)
• 1 baguette (artisan)

How to do :

1. Preheat oven to 350 degrees.
2. Slice bread to 1/2″ slices.
3. Remove casings from sausages by slicing down length and removing the meat inside.
4. Place meat in bowl and crumble with a fork. Add Cheese, seeds and salt to bowl and mix evenly.
5. Arrange bread over a baking sheet. Using a knife (I used an offset knife) spread sausage mixture over bread. Top with a sprinkle of shredded mozzarella.
6. Bake for 15 minutes. Remove and top with Parsley. Best served warm

Italian Crostino with beans cream

Classic Italian Crostino With Bean

What You Need

Loaf of rustic olive bread, sliced along the diagonal
1 head of garlic
About 2 pounds of fava beans
Créme fraiche
Handful of fresh parsley
Mushroom olive oil (or regular if you can’t find mushroom)
Sea salt, fresh ground pepper

How to do

Preheat your oven to 425F. Chop off the top of a head of garlic, sprinkle with salt and olive oil. Cover with foil and roast in the oven, cut side up, for 45 minutes. Remove from foil and let cool. Meanwhile, prepare the fava beans.

Shell the fava beans and blanch in boiling water for 30 seconds. Submerge in ice water, then drain. Peel again exposing the bright green beans inside. Heat up a sauté pan and add about 2 tablespoons of olive oil. Sauté the fava beans on medium-high heat for about 10 minutes. Don’t stir for the first four minutes – let the beans get slightly brown. Add salt, pepper and chopped parsley. Turn off heat.

Arrange the slices of olive bread on a baking sheet. Brush a thin layer of mushroom oil on top. Bake at 350F for ten minutes. Put the oven on broil, and broil for about one minute on each side. Be careful bread doesn’t burn.

Squeeze the roasted garlic into a small bowl. Add a generous amount of creme fraiche and a sprinkle of sea salt. Stir well, breaking up the garlic as you do so. Taste for salt, the créme fraiche should no longer taste sweet.

Spread the créme fraiche on the olive bread slices, and top with fava beans. Drizzle mushroom oil over each slice.

Italian Tuscany Crostino

Tuscany Crostino : Italian Recipe

What You Need

• 350 gr / 12 oz / 3/4 lbs chicken liver (make sure the bitter gall is removed)
• 1/2 north italian sausage grounded (pork meat with black pepper and garlic, not fennel, nor chili pepper nor anise) about 50-60 grams / 0.11-0.13 lbs
• 75 gr / 3 oz ground quality beef or veal (94% lean if possible)
• 15 gr / 0.50 oz anchovies paste (1/4 tube) or 4 filets
• 1 1/2 tbsp butter
• 2 big sage leaves (or 4 little)
• 2 tbsp extra virgin olive oil
• 2 1/2 cup soffritto vegetables (50%onion, 25%celery, 25%carrot), finely chopped
• 2 1/2 tbsp vinegar-brined capers, well-drained (if you have salt-packed capers soak them in cool water for about 15 minutes rinsing them in several changes of water or they will be too salty)
• 1/3 cup dry white wine
• 4 tbsp parsley
• lemon zest of 1/2 lemon (just the yellow part) or few drops of lemon essential oil (organic)
• 2 1/2 tbsp white or apple cider vinegar
• salt to taste
• thin slices of bread

How to do :

Clean chicken livers and make sure the bitter gall is removed.In a skillet over medium heat add butter and sage. Add chicken livers, salt to taste and sauté until brown. Remove from heat.In a large and heavy skillet over medium heat, add 2 tbsp extra virgin olive oil. Add soffritto vegetables (onion, celery and carrot) and sauté for a minute or two (pay attention not to brown them).

Add ground meat and let it brown few minutes, stirring when necessary. Add white wine, stir a little bit and when it’s reduced add anchovies paste or anchovies filets (in that case mash them with a fork) and capers.At this point you may think that there are too much capers in there, but don’t worry because when everything is cooked and mashed you won’t feel any.

Add lemon zest, parsley and the cooked chicken livers (along with their juices and sage).Turn down to a simmer and leave to cook, half-covered with a lid, for about 1 hour (if the meat dry too much add some water).Adjust with salt if necessary.

Now you have two choices: put everything in a food processor and blend until smooth or, according to tradition, cut everything with a knife or use a meat grinder helping you with vinegar (add vinegar even if you use a food processor).

(As you can see from the pictures below I used a food processor because you know I don’t have so much time…. and above all my husband couldn’t wait to eat it!)

Transfer again the patè to the skillet and cook for more 5 minutes, then it’s done!

Preheat oven to 350°F/180°C, then switch it to the broil setting (switch on the grill). Bake bread slices until crisp and golden (few minutes) turning them once halfway.
You can use stale bread instead of toasting it, the important is that it has to be dry.

Spread a generous amount of cold or warm patè onto each bread slice, arrange them on a platter and serve immediately.Your chicken liver patè can be stored:

- into sterilized and vacuum sealed mason jars at room temperature for several months (avoid sunlight);
- into glass jars and in the freezer for a couple of months;
- into glass jars and in the fridge for a couple of days (a few more if the surface is covered with extra virgin olive oil).