AUTUMN BRUSCHETTA with extra virgin olive oil
Hearing his name immediately puts us in a good mood and, after all, how can you not love this simple and mouthwatering appetizer? Born of necessity and turned into a delicacy, a pleasure that is really impossible to resist: bruschetta is a rustic dish that makes a boast of its "humble" origins, as it should. Yes, because how many of the recipes we cherish today have come to us through times of hardship, but at the same time, of togetherness, affection, and sharing?
Toasted bread (or "bruscato," as they say in the center of Italy), a rub of garlic, olive oil: that's all it takes to make our mouth water. Bruschetta was an ingenious solution for preserving bread and not wasting food when it was scarce. Today, it is one of the most beloved and versatile appetizers, as all it takes is some creativity to embellish it with increasingly flavorful and original ingredients. Bruschetta is delicious in every season, but we can't help but imagine it in the autumn: perhaps with rain tapping on the windows, the light of sunset, and a blazing fireplace.
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 10 bruschetta
Ingredients
10 slices of whole-wheat Tuscan bread
350 g cooked white beans
2 bunches of black cabbage
2 garlic cloves
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Black pepper in grains
Salt
Method
-
Bring a large pot of slightly salted water to a boil.
- In the meantime, clean the black cabbage by removing the central rib of each leaf: simply grasp the base and slide your hand down the entire length.
-
Rinse the leaves under running water and boil them in the boiling water for 14-15 minutes, stirring often with a wooden spoon. Drain and let them cool.
- Toast the bread slices on the grill, then peel a garlic clove, cut it in half, and rub the inner part on the toasted bread slices.
-
Drain the white beans from their preserving liquid and rinse them under running water.
-
Place the boiled black cabbage on each bruschetta, garnish with a generous spoonful of white beans and season with salt.
- Spread a generous amount of Colline di Romagna extra virgin olive oil and sprinkle with freshly ground black pepper just before serving.
Also in Cookbook
Spaghetti all’Assassina
Bold flavor and fiery heat powerful enough to knock you off your feet, perhaps the very reason behind its name. Spaghetti all’assassina is loved in Italy and beyond, although its origins date back only to the late 1960s.
This unusual method cooks the pasta directly in the pan, risotto style. For some, it may seem like a crime, but in reality it's pure magic, creating a texture and flavor that will leave you reaching for bite after bite.
Parmigiano Reggiano Mousse
They say we eat with our eyes first, but sometimes our eyes can be tricked, even at the table. Our Parmigiano Reggiano Mousse might suggest a sweet, delicate taste, but it’s ready to reveal the bold character of a 24-month-aged Parmigiano Reggiano.
This super-simple recipe is a fun and unexpected way to celebrate the king of cheeses, with all the extraordinary flavor you know and love.
Four Cheese Pappardelle with Red Onions and Walnuts
Cooking can become a time machine that takes us into old Roman taverns, into the Land of Bengodi described by Giovanni Boccaccio, or back to the 1500s, right when the history of Italian cuisine was being written.
Because flavor stands the test of time and is never dulled by progress. Culinary art evolves, but some things never change and remind us that happiness can be found in a single forkful of Four Cheese Pappardelle with Red Onions and Walnuts.