Bruschetta is a notorious traditional Italian appetiser. It's simple but very tasty. The classic bruschetta is found in numerous restaurants and it couldn't be easier to prepare. Different regions have their typical bruschetta. So, have a look at the different options you could have on your next bruschetta in this post.
Bentornati ad un'altra ricetta su The Languages Kitchen! L'argomento di oggi con questa ricetta sono i giorni della settimana. Quindi, ho deciso di fare le bruschette con sette condimenti diversi.
The bruschetta [brus-kettah] is one of many appetisers the Italian cuisine has to offer. It's a quick and simple appetiser to make yet certainly one of the tastiest. Firstly, use a bread that has a nice crunchy crust but is soft on the inside. I used a tiger bread for this recipe as that's the best I could find. Secondly, grill the bread, then top it up with different ingredients. Usually, the ingredients used are some of the simplest and cheapest of produce. The basics for a great bruschetta are grilled bread rubbed with garlic, a drizzle of olive oil and a sprinkle of salt. As for toppings, the most common one is chopped tomatoes. Other common toppings would be beans, ricotta, cheese and cured meats.
Bruschetta is one of the Italian appetisers I never get bored of ordering or making at home. In addition, everyone I prepare it for enjoys it. It’s a great idea for dinner parties or as an appetiser whilst waiting for BBQ food to be cooked.
I normally prepare the toppings in advance as you can easily store most of the toppings. Then, all I do on the day is just grill the bread and top them up with the different condiments.
As I mentioned earlier in the introduction in Italian, I'm pairing this recipe with another important learning topic in Italian; i giorni della settimana - the days of the week. For today's recipe, I'm making seven different toppings, one for each day of the week. Each choice of condiment represents a region in Italy. This way, you can also learn some new regions and also know what their typical bruschetta is like. Hence, for the coming week, you can enjoy a different bruschetta every day.
Let’s not waste any more time and get started with these absolute marvels. Enjoy preparing and learning the days of the week in Italian!!
Preparazione: 30 minuti
Cottura: 20 minuti
For: 4 people
Preparation: 30 minutes
Cooking: 20 minutes
Ingredienti
- spicchi d'aglio
- 250gr ricotta
- caponata
- pomodori
- fave
- pancetta
- salame piccante
- carne di salsicce
- delle acciughe
- dei capperi
- delle olive nere
- una cipolla rossa
- dell'olio d'oliva
- sale
- pepe
- basilico
- prezzemolo
Ingredients
- garlic cloves
- 250gr ricotta
- caponata
- tomatoes
- broad beans
- pancetta
- spicy salami
- sausage meat
- anchovies
- capers
- black olives
- a red onion
- some olive oil
- salt
- pepper
- basil
- parsley
Metodo / Method
Classic bruschetta - La bruschetta classica
This bruschetta is probably the one you see and hear about the most and maybe even order at Italian restaurants. It originates in Puglia and Calabria (two southern regions of Italy). The only difference between them is that the bruschetta in Puglia has a few more herbs.
In this case, I kept this bruschetta as traditional and simple as possible. Therefore, I prepared the Calabrian bruschetta. The following are the ingredients you'll need to make this bruschetta are the bread to grill, garlic, olive oil, salt, pepper and tomatoes.
Sicilian bruschetta - La bruschetta siciliana
Sicily is an island at the south end of Italy. Even though it's a part of Italy, you can still see some differences in food between this island and the northern part of Italy.
On this bruschetta you'll get a typical mixture for this region as a topping. The caponata (a mixture of eggplant, onion, celery and tomatoes) is topped on the base of ricotta spread on the grilled bread.
Calabrian bruschetta - La bruschetta calabrese
We've already mentioned this region earlier on when we mentioned the classic bruschetta. However, this beautiful southern region has more than one option of bruschetta condiments to choose from. This is my favourite one from this region.
The ingredients are as follows; ricotta spread on the grilled bread topped with Calabrian spicy salami.
Lazio's bruschetta - La bruschetta laziale
This next bruschetta originates from the region of Lazio, where you can also find Italy's capital city; Rome.
The simplest of ingredients top up this delicious bruschetta. You will only need grilled bread, olive oil, garlic cloves, salt and pepper. Peel a garlic clove and flatten with a knife, rub the grilled bread with the garlic, drizzle some olive oil and sprinkle salt and pepper.
Emilian bruschetta - La bruschetta dell'Emilia-Romagna
Emilia-Romagna is a region found in the north central Italy. The simple ingredients for this bruschetta are some of the tastiest you could find in this beautiful peninsula. The ingredients are warm grilled bread, fave (broad beans) and pancetta.
All you need to do is to slightly boil the broad beans for a few minutes, fry the pancetta, then add the broad beans and season with pepper.
Tuscan bruschetta - La bruschetta toscana
Tuscany is probably one of my favourite Italian regions for food. It's more central and is very popular for good food and great wine. Our sixth bruschetta in Tuscany is known as fett’una or panunto. The ingredients for this one are grilled bread topped with garlic, olive oil, Tuscan sausage meat, salt and pepper.
Drizzle some olive oil on the bread, brush the clove of garlic on the bread to get some more taste. Then fry the sausage meat for a few minutes, season with salt and pepper and top up your bread.
Campania's bruschetta - La bruschetta campana
Last but not least, Campania is a southern region, in which you can find the famous city of Napoli. The condiment for this bruschetta originated in this amazing region. The same mixture is normally used as a pasta sauce; salsa alla puttanesca. The ingredients for this amazing condiment are anchovies, black olives, capers, tomatoes and red onion.
All the ingredients are chopped up into small pieces and seasoned with pepper, parsley and basil.
There are obviously many more variations of the bruschetta. These are only just a few of my favourite ones. I wanted to share with you some different combinations you could try from a few of the different regions of this country. Prepare one a day during the coming week and enjoy the different tastes of Italy.
In conclusion, don't forget to click on the link below for today's lesson - i giorni della settimana. Enjoy learning a simple but very important topic. If you wish, follow me on social media for more frequent updates and other photos I post during the week. Also, post your creations of these bruschette and tag your photos on Instagram with #thelanguageskitchen. I'd love to see your creations. Finally, sign up down below for updates every week from The Languages Kitchen. Enjoy! x
