Two types of Bruschetta

Bruschetta (Italian pronunciation: [bruˈsketta])

an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt.

Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese, a popular dish is Bruschetta pomodoro; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella.

Bruschetta is usually served as a snack or appetizer. In some countries, a topping of chopped tomato, olive oil and herbs is marketed under the bruschetta name.

In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called ventricina is served. Raw pork products and spices encased in pig bladder (ewwwww) are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way 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 very first oil of the season.


I will show you today how to make two recipes; a basic bruschetta and an antipasti Bruschetta.


Ingredients for basic bruschetta

1 Bread of your choice (pref. rustic) / or
3 Garlic cloves
3-4 ripe tomatoes
4-5 Basil leaves
Cold pressed, extra virgin olive oil
Pepper
Salt

Ingredients for antipasti bruschetta

 1 Bread of your choice, pref. rustic
3 Garlic cloves
3-4 ripe tomatoes
4-5 Basil leaves
1 grilled and sliced eggplant
3-4 sundried tomatoes
Cold pressed, extra virgin olive oil
Pepper
Salt



Preparation


1. Slice your bread into thick slices (you still got to be able to put it in your mouth,
    with all the toppings on top though, remember that little point as you're doing the slicing).

2. Cut your garlic cloves in half or crush them in a garlic press and put it in a small bowl or plate

3. Chop the fresh tomatoes

4. Bruise your basil and finely chop it, put the basil and tomatoes in a bowl and mix together,
    add a dash of cold pressed, extra virgin olive oil. (At this step you can also add the other
    ingredients for the antipasti version)

5. Toast your bread, once your slices are toasted, rub them with the sliced
    or crushed garlic using circular motions. Rub everywhere and leave no corners
    and cracks uncoated.

6. Add the rest of the garlic left over in the bowl with the tomato and basil mix

7. Spread topping mixture over bread

8. Salt & pepper to taste

Bon Appétit!

Empanadas Mendocinas Tuna Twist

Dear Globetrotters,


I have an announcement, I have stopped eating meat (poultry, beef, pork, etc..) and drinking milk (though I still use milk in some recipes). From now on, my cooking blog will be promoting healthy food choices (it was already before but even healthier now)!

So here is a new recipe (using milk) as I have not been very good at updating this blog these past few years, I'm motivated again to throw some easy, yummy, cool & healthy recipes your way...

Empanadas Mendocinas Tuna Twist

Yield: ~20 medium or ~30 small empanadas

Here is an easy recipe for empanadas mendocinas, a usually traditional Argentinean baked empanadas filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives. But I'm switching it up and making it with tuna for all my pescatorians out there.

  

Ingrédients

Dough for empanadas
•      3 cups flour
•     1 egg yolk
•     ½ cup of butter
•     ¾ cup to 1 cup of warm milk 
•    ½ tsp salt
• 
  
  
  
  Stuffing for empanadas
  
  
•  1 Yellow bell Pepper
•  3 white or Brown mushrooms (big ones)
•  ½ Onion
•  ¾ green Olive Tapenada
•  ½ tsp salt
•  Pepper
•  Cumin
•  Turmeric
•  Paprika
•  Tomato paste concentrate
• 1 can of tuna
•  a pinch of sugar or agave syrup

 Preparation

Empanada dough

1. Mix the flour and salt in a food processor,
    pulse until well combined, or do it like a warrior,
    with your hands (yummier).

2. Add the butter, blend well.

3. Add the egg yolk and the milk in small amounts,
    pulse until small dough clumps start to form.

4. Make a couple of balls, flatten into disks
    and chill in the refrigerator for about 30 minutes.

5. On a lightly floured surface roll out the dough into a thin sheets,
    and cut out round disc shapes for empanadas (use round molds or a small plate).^

6 . Use the empanada discs immediately or store in the refrigerator
      or freezer until ready to use . 

Empanada stuffing

1. Chop the yellow bell pepper and half an onion into very thin,
    very tiny cubes and add them to a bowl

2. Add some green olive tapenada

3. Add the drained canned tuna, mix thouroughly

4. Add chopped mushrooms

5. Add tomato paste concentrate, mix thouroughly

6 . Add spices, salt & pepper to taste

7. Add stuffing in the center of the empanada dough discs,
    take some egg yolk on a cooking paintbrush and lightly coat half
    the contour of the dough disk. 

8. Once done to all your empanadas, close them over, with your fingers, and lock all        the goodness in by pressing lightly on the edges with a fork. Coat the empanadas        with a light coat of egg-yolk and these babies are ready to be cooked!
    

Put all these yummy empanadas in your oven for about 25-35 mins. or until golden brown.

You can test them by planting a toothpick in the middle. If nothing sticks, it's done!

Bon Appétit!