Tuscan dinner
From my new favourite cookbook Twelve, by Tessa Kiros.
This is authentic summer Tuscan cooking. Looks very impressive, is way easy and takes no time to prepare.
Bruschetta Con Pomodoro (bruschetta with tomato)
Grill both sides of some sliced Italian country bread. Rub a clove of garlic over one side of the bread - the heat will 'cook' the garlic. Dice two tomotoes or a punnet of cherry tomatoes, season with salt and pepper, add a good amount of the best olive oil you can find, and add some torn basil. Spoon over the grilled bread.
Spaghetti Con Zucchini (spaghetti with zucchini)
Thinly slice 5 zucchinis. Heat a good lug of olive oil over medium heat and add 2 cloves of garlic slightly flattened with the side of the knife (seriously, do garlic this way instead of crushing/slicing). Once you can smell the garlic, lower the heat to low-medium and add the zucchini, cooking for about 15 minutes until some of the zucchini has become golden. Cook the spaghetti while the zucchini is cooking. Drain the pasta, reserving some of the cooking water. Mix the pasta with the zucchini, add some torn basil leaves and serve with a little extra olive oil on top, and parmesan.
This is authentic summer Tuscan cooking. Looks very impressive, is way easy and takes no time to prepare.
Bruschetta Con Pomodoro (bruschetta with tomato)
Grill both sides of some sliced Italian country bread. Rub a clove of garlic over one side of the bread - the heat will 'cook' the garlic. Dice two tomotoes or a punnet of cherry tomatoes, season with salt and pepper, add a good amount of the best olive oil you can find, and add some torn basil. Spoon over the grilled bread.
Spaghetti Con Zucchini (spaghetti with zucchini)
Thinly slice 5 zucchinis. Heat a good lug of olive oil over medium heat and add 2 cloves of garlic slightly flattened with the side of the knife (seriously, do garlic this way instead of crushing/slicing). Once you can smell the garlic, lower the heat to low-medium and add the zucchini, cooking for about 15 minutes until some of the zucchini has become golden. Cook the spaghetti while the zucchini is cooking. Drain the pasta, reserving some of the cooking water. Mix the pasta with the zucchini, add some torn basil leaves and serve with a little extra olive oil on top, and parmesan.
posted by Julia at 10:53 AM
4 Comments:
we've been doing bruschetta like that since the dawn of time thanks to the Italain side of the family - but be warned - the heat doesn't cook the garlic all that much and your breath will betray you....make sure object of affection has a slice or two as well!
The pane di casa they used to sell (maybe still do) at harris Farm in BJ is the best to use
oh yes I was given that book for my birthday last year - it's fabulous!
happy cooking!
Man, what I would for some pork. Strictly prohibited here in Doha. I can't believe I miss it so much!
PS, I realise that these recipes don't have any pork in them but I just had to share my angst with someone!
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