These days I eat bruschetta all day to remind me of my recent visit to Naples.
I prepare them the way Mario showed me, using a local vegetable called Friarielli that I stuffed my luggage with on the way back. That will be quite difficult to find anywhere else than in southern Italy but they can be replaced by broccoli leaves or spinach.
I prepare them the way Mario showed me, using a local vegetable called Friarielli that I stuffed my luggage with on the way back. That will be quite difficult to find anywhere else than in southern Italy but they can be replaced by broccoli leaves or spinach.
However there are some essential elements to those bruschettas. They are toasted bread of course, a dash of extra virgin oil, some Italian smoked cheese (scarmorza or mozzarella). Pop that in the oven to let the cheese melt and release all the flavours. Then sprinkle the friarelli over the top for some contrast.
Friarelli have to be boiled in water then gently cooked in a pan with a bit of olive oil and garlic.
Friarelli have to be boiled in water then gently cooked in a pan with a bit of olive oil and garlic.
Mamma mia! This is pure happiness.
Bruschetta au fromgae fumé...yum...la bonne vie!
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