Subject: Bruschetta
From: Unicorn (unicorn@indenial.com)
Date: Sun Dec 03 2000 - 03:57:13 EST
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F O O D F U N N Y
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Here's a true food funny from long-time reader and loyal Recitopian
Mimi Merrill:
My first dinner was a full-fledged disaster. The main course was lamb
chops - simmered in water in a saucepan. The salad was an attractive
melange of pale iceberg lettuce and bright green peppers. I was so
proud of it that I greeted my love with a forkful delivered to his
mouth as he walked in the door. As he ran for the kitchen I followed,
exclaiming, "What's the matter? Honey? What's wrong? Honey?" Some
long minutes later he removed his head from the faucet, took one last
swallow of the cold water he had been spraying into his mouth, and
gasped, "Wottheheck was that?"
Yes, you're right. Those were bright green chili peppers, and I had
used about a pound of them in that lovely salad. Needless to say, he
wasn't my love for too much longer.
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T O D A Y ' S R E C I P E
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All recipes this week are adapted from "Essentials of Classic Italian
Cooking" by Marcella Hazan, Knopf, 1992. It is available at
Amazon.com using this link:
http://www.amazon.com/exec/obidos/ASIN/039458404X/worldwiderecipes
This simple peasant dish, whose name is derived from the Italian
"bruscare," meaning "to roast over coals," is the ancestor of our
American garlic bread. Elaborate variations have been showing up on
restaurant menus for years, topped with all sorts of savory
combinations, but this is the original. The best bruschetta is still
toasted over coals (I recommend you do that if you happen to have a
fire handy), but here we take advantage of the oven broiler.
Bruschetta
12 thick slices Italian bread
4 - 5 whole garlic cloves, peeled
1/2 cup (125 ml) olive oil
Salt and freshly ground pepper to taste
Toast the bread under a preheated broiler until golden brown on both
sides. Rub one side of each piece with garlic, replacing each clove
as it becomes small and dry. Arrange the toast on a serving plate
and drizzle liberally with olive oil. Season with salt and pepper and
serve warm. Serves 4 to 6.
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