Cote Sud, Dec2001-Jan2002, truffle 1

Truffle Bruschetta

a guest post by LeAnn Brown of l&l – {linenlavenderlife.com}

ON A SIX-WEEK STAY IN TUSCANY and while making my way through several recipe books in the cucina of my wee appartamento, I came across the English edition of “How to Make Bruschette.”  It is a small, paperback book unremarkable in its appearance, but with many variations on Bruschette and Crostoni.*

I have enjoyed making a number of the simple recipes it contains, but I find the translation of the accompanying commentary to be the most charming aspect of this little book.  The Italian passion for time-honored traditions —in all aspects of the gastronomic experience— is clearly evident in its pages…resulting in such phrases as:

 

“Bruschetta with truffle is a real delicacy and will certainly make your guests enthusiastic.”

(I don’t know about you, but enthusiastic dinner guests will always be welcome in my home!)

 

And here’s another favorite of mine:

 

“Don’t use oil too sparingly and if you find it necessary, add more than the suggested spoonful.  If some sauce remains in the plate, you will find it pleasant for bread dipping.”

(Oh, okay.  If I must.)

 

My daughter and I share an affinity for Italy and count many dear friends there.  One aspect of the Italian culture we admire most is their dedication and attention to detail in preparing even the most simple of dishes.  Great care is taken to collect fresh, quality ingredients and absolutely nothing is rushed:  from the shopping — to the preparation — to the enjoyment of every morsel surrounded by family and friends.

This respectful, —even meditative— approach to the preparation and consumption of their food undoubtedly explains why Italians can partake of such indulgent-sounding concoctions as “Bruschetta with Pancetta” and “Crostone with Formaggio and Olives.” —all the while looking fabulous in their Dolce and Gabbana skinny jeans.  

So I say,  “Down with dieting!  —Let’s just Be Italian!”

Che ne pensate?! 

 

TRUFFLE BRUSCHETTA

1 Slice Bread

1 Small Black Truffle

2 Anchovies

Juice of 1/2 Lemon

1 Tablespoon Extra-Virgin Olive Oil

Clean and wash the truffle thoroughly, then grate as much as needed (it depends on the quality of the truffle) into a pan, with a little oil, warm up and leave on the flame for a few instants.  Then add the chopped up anchovy fillets together with the lemon juice, and mix thoroughly.  Finally, toast the slice of bread and spread it with the mixture.  

Buon Appetito!

 

Bruschette page 97

How to Make Bruschette
from page 7:

Bread, What a Goodness!
*Bruschetta  (garlic bread) and crostone (large crouton), typical of Central Italy, but very widespread beyond its own borders, easily prepared, genuine and appetizing, may be served as starters but, if you are willing to enrich them with other ingredients, they may be served without doubt, as a first or even second course.

Even though it is true that the traditional preparation is based on oil, salt, garlic, some country cheese or vegetables, there are also many ways of creating the most unusual variants.  It is just according to these possibilities that we will accompany you through the following pages, which I hope will be neither boring nor burdensome.  —excerpt from the book: How to Make Bruschette.

Photo credits in order of appearance:  1-Cote Sud, Dec2001-Jan2002; 2-How to make Bruschette, page 97

 


This post is part of a story collective where authors share their favorite Italian memories and recipes. Be sure to check out the post from CASAGIOVE’s own, Patricia… Inviting Bruschetta:

baby heirloom tomatoes and celery make an Inviting Bruschetta

[excerpt] Italians have a way with food and words. They are intentional about the details of each ingredient they choose and each word they use.  I think it’s because Italians are always looking for ways to invite you to their tables, into their families, and ultimately into…


LeAnn Brown

LeAnn Brown

Founder/Creator at l&l Lifestyle.
Italia holds a special place in my heart and you will see this woven throughout l&l — a site devoted to my love of home, nature and exploring the world.—The symbols of linen & lavender represent those special places and spaces that offer far more than the sum of their parts.It is the linen and it is the lavender, but more so it's the magical space between I'm talking about.
LeAnn Brown

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Grazie for sharing!
Posted in Fai da te — Recipes & Projects, Il bel paese - Italy and tagged , , , , , , , , , , , , .
LeAnn Brown

LeAnn Brown

Italia holds a special place in my heart and you will see this woven throughout l&l — a site devoted to my love of home, nature and exploring the world. —The symbols of linen & lavender represent those special places and spaces that offer far more than the sum of their parts. It is the linen and it is the lavender, but more so it’s the magical space between I’m talking about.

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  1. Pingback: Inviting Bruschetta - CASAGIOVE

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