I wanted to share some of the recipes based on the book from my Holiday Appetizers Event at Casa Casale in Lahaska, Pa this past Saturday…easy non-stressful recipes for the Holidays..and as I mentioned the secret ingredient in all of these recipes is time..taking the time to carefully blend ingredients together and let them simmer and develop…
I will be posting each recipe individually, here is the first..
Bruschetta Toscana-a recipe from the cucina povere (peasant kitchen) of Tuscany
- 1 small carrot
- 1 celery stick
- 1 small scallion
- 1 teaspoon capers
- 1 tablespoon freshly chopped parsley
- 3 teaspoons extra virgin olive oil
- 2 teaspoons butter
- ½ cup white wine
- 2 teaspoons tomato paste
- 4 slices crusty Italian bread
- 4 thin slices pancetta or Asiago cheese
- Wash, dry, and finely chop carrot, celery, and scallion. Rinse capers.
- Place on paper towel to dry. Chop capers finely together with pars-
- In sauté pan, heat oil, 1 teaspoon butter, and chopped scallion, car-
- rots, and celery. When just golden, add in wine and tomato paste. Stir.
- Cook over low heat for 20 minutes, stirring frequently. Remove from heat and set aside.
- Place bread slices on cookie sheet. Toast in toaster or under broiler in
- oven on both sides until golden in color.
- Place tomato and vegetable mixture in processor and puree. Place
- puree in bowl and add in chopped capers, parsley, and remaining softened butter. Place in sauce pan and heat for 3 minutes.
- Remove from heat and spread on hot bread slices. Top with pancetta slices and serve
Hope to see you on November 18th and 19th at the Lancaster TASTE! Show..at Lancaster Convention Center in Lancaster, Pa.. I will be one of the Celebrity Chefs on stage and signing copies of my books and recipe sampling all weekend..
Stay tuned for more Holiday Appetizer recipes
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