Today we cook together, we prepare bruschetta,
one of the best and most famous dishes of the Italian culinary tradition.
Also one of my favorites.
I'm not a cook, so my intention is not to
show you the best recipe for making bruschetta.
I just want to show you how I do it,
in a very simple and perhaps a little original way.
Before starting, let's preheat the oven.
I usually put it at 180 degrees.
Here, our oven has started.
Here I have prepared all the ingredients to make bruschetta:
from bread to oil, from tomato to mozzarella.
The time has come to bake the bread.
We open the oven and take out this plate.
We spread a thin layer of baking paper here.
Bread is the basis of our bruschetta, where we will place all the other ingredients.
Now I place and cut the slices of bread.
I cut them in half because otherwise they wouldn't fit.
Now it's time to put everything back in the oven.
As long as the bread is cooked in the oven, let's go to prepare tomato, mozzarella and peppers.
As long as the bruschetta is cooked, let's go wash our tomatoes.
Tomatoes give an unmistakable taste to bruschetta.
There is no bruschetta without tomatoes.
Now let's cut our tomatoes.
Look how beautiful our tomatoes are.
I usually put them in the colander to make them lose some water.
I also squeeze them, lightly.
Look how beautiful these mozzarella. Let's go and cut them.
Perhaps originally there was no mozzarella on the bruschetta but, let's face it,
I couldn't imagine a bruschetta without mozzarella.
Peppers.
Obviously this is not an original ingredient of bruschetta,
but it is something personal that I really like to put, if only for a touch of color.
It's time to take our bread out of the oven and turn it over to the other side.
We give it a quick turn so that it cooks well on both sides.
The bread is ready.
Now it's time for the filling.
I was forgetting the garlic.
Now I prepare it immediately.
A clove is enough.
Garlic is used to give that strong, spicy and persistent flavor, but be careful not to overdo it.
Obviously the quantity goes to personal taste.
I usually just put it on by rubbing it on the bruschetta.
A nice rub of garlic, a handful of mozzarella,
a handful of tomatoes, a few peppers.
Voila!
Now let's do the other five.
The moment of the filling is a delicate and important moment.
You need to know how to balance the right amount of ingredients.
I am a bit of a perfectionist and sometimes I waste a lot of time distributing the right
amount of ingredients on the bruschetta. And I also want the decorations to look good!
Look how beautiful!
Now is the time to let them know one last time.
Hello! Hello!
As long as we wait for the bruschetta to be ready, I wanted to tell you something about their story.
In fact, the origins of bruschetta are lost in the mists of time.
We don't have any real information, but we do have clues.
Should the origin of the bruschetta be placed between Lazio and Tuscany?
Were its inventors the Romans, or another people?
The etymology of the word bruschetta is interesting.
The verb "bruscare", from which the word "bruschetta" seems to derive, means "toast".
"Toast" means "toast", "lightly burn".
And this clearly indicates the way the slices of bread are prepared.
Look at the mozzarella that is slowly melting, it makes my mouth water.
As long as we wait I wanted to remind you that if you want you can subscribe to my
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Ah! I was forgetting to set the table!
And finally the bruschetta are ready! Look how wonderful!
Oil is a key ingredient for
bruschetta and even oregano gives it that really tasty touch!