Wooden Boards for Bruschetta Bread.
Sugo all’Isolana
A long awaited, full of mediterranean ingredients, sauce made with fresh tomatoes,
sundried tomatoes, capers, anchovies and a touch of chilli. Rich in flavour and colour and can be used in a variety of recipes.
Coralli all’Isolana
Ingredients for 4 portions:
– 400g Sugo All’Isolana
– 250g Coralli Pasta
– 25g Pine Nuts
Cook the Coralli in salted boiling water until al dente. Toast the pine nuts lightly. Place the Isolana in a frying pan to heat, add 1 ladle of boiling water to dilute a little and the pine nuts.
Strain the pasta and toss in the sauce. Portion into plates and serve at once.
Tonno all’Isolana
Ingredients for 1 portion:
– 1 Fresh Tuna Steak
– 30g Sugo All’Isolana
– 20g Crème Fraiche
– 100g Wilted Baby Spinach Leaves
– 5ml Extra Pesto Oil
Sear and grill the tuna steak.
Heat the Isolana sauce with the crème fraiche and pour over the tuna steak. Serve at once on a bed of freshly wilted baby spinach leaves. Drizzle the extra pesto around the plate and serve at once.
Bruschette all’Isolana
Ingredients for 1 portion:
– 1 Bruschetta
– 2 Chargrilled Aubergine Slices
– 30g Isolana Sauce
– 2 Tbs Crème Fraiche
Grill the bruschetta bread on both sides, brushing with some extra virgin olive oil if liked. Place on a plate, add the chargrilled aubergine slices, top with the Isolana sauce, dot with the tablespoon of crème fraiche.
Place under a grill to heat through and slightly brown the crème fraiche. Serve at once.
Umbrian Lentils
These wonderful small lentils have different colour taints, are soft and
flavoursome in taste and are immediately ready for cooking even without
having to soak them in water beforehand.
Bruschetta and Lentils
Ingredients for 6 portions:
– 6 Slices Bruschetta bread
– 2 Garlic Cloves
– 4 Tbs La Nonna Extra Virgin Olive Oil
– 150g Le Marmore Umbrian Lentils
– 150g Sunblushed Tomatoes Chopped
– Salt & Pepper to Taste
Cook the lentils in salted water with a garlic clove for about 35 minutes, drain and toss with the extra virgin olive oil, chopped up
sunblushed tomatoes and miniature capers. Salt and pepper to taste.
Toast the bruschetta slices, rub with the other garlic clove and put the
lentils on top.
Serve hot.
Lamponi alla Catalana
Ingredients for 6 portions:
– 400g Le Marmore Umbrian Lentils
– 2 Cloves Garlic
– 1 Celery Stalk
– 6 Italian Pork Sausages
– 300g Pomodorina
– 1/2 tsp Chilli Paste (optional)
– Salt & Pepper to Taste
– Flat Leaf Parsley Chopped
Boil the lentils in salted water for about 35 minutes with the garlic
clove and celery stick. Remove from heat while still firm and drain. Pan
fry 1 clove of garlic crushed and add the sausages.
Brown for a few minutes, add the pomodorina and chilli ( this is
optional).
Cook until the sausages are cooked through.
Finally add the lentils and a glass of hot water to cook on a low heat
for about 10 minutes, add water if necessary.
Salt and pepper to taste and serve hot with lovely crusty bread.
Menu Bruschetta Bread 6x500g vegetarian
Bread for Classic Bruschetta. (5 slices in a pack)
Bruschetta
The Bruschetta bread we have introduced are large oval slices, all of the same dimension, a wonderful taste and texture that need only brushing with some extra virgin olive oil, toasted and then a topping added.
In this era of pizza, crostini, canapé’s, sandwiches etc. it seems opportune to launch this traditional bread that is easy and quick to prepare.
Lovely cut into pieces and served as a starter or even as a main course served whole. A little imagination with the variety of toppings can tantalise any mouthwatering tastebuds!
Bruschette with a medley of toppings
– 1 Packet of Bruschette ( 5 large slices)
– 100g Zingara Sauce
– 50g Five Cheese sauce
– 25g Truffle Paste
– 50g Pesto
– 150g Pomodorina
– 40g Sundried Tomatoes
– 20g Pinenuts
– 100g Goats Cheese
– 80g Walnut Sauce
– 100g Gorgonzola
– 30g Fresh Walnuts
Place the bruschette on a baking tray, brushed with a little olive oil and toast on both sides.
For each one you can vary by the following :
1. Place the zingara sauce on one, add some mozzarella and toast.
2. Place the 5 cheese sauce on the bruschetta then dot the truffle paste around, grill and serve.
3. Spread one with the pomodorina, dot with the pesto sauce, add either mozzarella or shavings of parmigiano reggiano, grill and serve.
4. On another, slice the sundried tomatoes and mix with the goats cheese. Sprinkle the pinenuts on top. Grill and serve.
5. Spread the walnut sauce over the Bruschetta, add bits of gorgonzola and fresh walnuts. Grill and serve.
Delicious!!!!!
(Don’t forget this method can be used as hot canapé’s at cocktail parties etc.)
With a little imagination the toppings are endless don’t forget the chargrilled vegetables, pizzicosa sauce, golfo di napoli etc. all make tasty variations.
Medley of Wild Mushrooms Bruschetta
Ingredients for 5 portions:
– 620g Cocktail of Wild Mushrooms
– 50g Pinenuts
– 100g Sundried Tomatoes
– 10ml Aggazzotti Balsamic Vinegar
– Freshly Chopped Parsley & Thyme
– 5 Bruschette
– Salt & Freshly Ground Pepper
– 150g Pecorino Romano Cheese
Brush the bruschette with extra virgin olive oil and toast on both sides. Drain most of the oil from the wild mushrooms and put them in a frying pan. Chop up and add the sundried tomatoes, pinenuts and the balsamic vinegar.
Heat through, salt and pepper, add the parsley, thyme to taste.
Place the topping on the bruschette, add some shavings of pecorino romano cheese, grill and serve at once.