Tuesday 11 May 2010

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Sunday 2 May 2010

Bruschetta!


Yesterday, during our cooking course with Carla and Bill, we tasted 4 different types of extra virgin olive oil on bruschetta, accompanied by a few glasses of white Orvieto wine.

Carla and Bill had visited Spello the day before, and told us how lovely it was!
We then showed them the pictures we took last November during the “Festa dell’olio nuovo”, an event organized to celebrate the harvesting of the olives and the new oil just milled.

As you can see, it was a really cold Sunday… but Spello was worth it!!
We parked downhill and walked towards the centre of the old city.
We found this nice bruschetta tree…… I think I’m going to try to grow it in our garden too !


I wanted to stop just there… and taste the new oil, but Cris and mamma made me go on a long walk towards the centre.

Spello is wonderful: a little old city that still maintains all its features from the past and has gorgeous little shops….

A corner were you can rest…..


102 different kind of pasta…..


Little shops selling all kind of salumi: porchetta, salami, prosciutto…


In the main square, beneath the arches of the Palace of the Municipality, artists were painting on the theme of the olive tree and oil.


And here is the recipe to prepare bruschetta:


Bruschetta is one of the simplest Italian appetizers and can be prepared in 5 minutes.
To make a wonderful bruschetta you have only to choose the right bread and a very good extravirgin olive oil!

Ingredients for 4 persons
Tuscan or Umbria bread (a loaf of white country bread)
2 garlic cloves, unpeeled
extra virgin olive oil (abundant)
salt

Preparation
Cut 4 slices of bread (1-1,5 cm).




Toast them, ideally on the barbecue, however if you don't have it, don’t worry, a toaster will be ok!

Grill slices until gold.

Then put the grilled bread slices in a large serving dish and rub over them the unpeeled garlic cloves.




Pour abundant extra virgin olive oil on the bread and season with salt.


Serve hot!

This is the recipe of the real Italian bruschetta!!

If you want, you can add diced fresh tomatoes (drain them in a colander, after cutting them, for 30 minutes, so they will lose their water) and some basil, too. It will not be the real bruschetta but it will be nice all the same!

Very important
: remember to pronounce bruschetta like brusketta!!!!