Bruschetta, Crostoni and Crostini

by Gus Filgate (Photographer), Ann Taruschio (Author), Franco Taruschio (Author)

• Used

  Paperback
  1996

  $3.22

  This cookbook is devoted to Italian toasts and flatbreads. It explains the history of bruschetta and the important place it occupies in Italian cooking. A chapter on bread is included, with helpful hints on baking the four most popular breads used for bruschetta: traditional pane pugliese, Teresa's pane pugliese, piadana and crescente. Bruschetta is in its simplest form freshly made bread, which is toasted, rubbed with garlic and while still hot, seasoned with coarse salt and extra virgin olive oil. It is traditionally eaten as a test of the new olive oil harvested each year. The recipes in this book range from the bruschetta al pomodoro, with tomatoes, basil, olives and garlic, to a variety of less obvious combinations, many handed down only by word of mouth and published here for the first time. These include lentils, celery and bayleaf, eggplant, rosemary and white wine, and clams with chilli pepper. Over 100 recipes are included.

• Used

  Hardcover
  1995

  $3.22

  Bruschetta is one of Italy's most ancient culinary customs; one that is flourishing in contemporary cooking. In its simplest form it is freshly made bread, toasted, rubbed with garlic and, while hot, seasoned with coarse salt and extra virgin oil. It is traditionally eaten as a test of the new olive oil harvested each year, washed down with a young wine. Elaborations on this theme are eaten all over Italy (crostoni and crostini are variations in size), and this book gathers together a selection of over 100 recipes, old and new. These range from the fundamental Bruschetta al Pomodoro, with tomato, basil, olives and garlic, to a surprising variety of less obvious combinations.