In a deep, large frying
pan, put enough oil to just cover the bottom. Place on medium-high
heat. Take your eggplant (use the dark purple long type) and,
working very quickly so the eggplant won't become bitter,
cut it into 1-inch cubes; drop them in the hot oil. Add several
whole garlic cloves and toss. Then add tomatoes, either fresh
or canned, and cook over medium heat until eggplant is nice
and tender. Smother the dish with at least 1/2-cup freshly
grated Parmesan cheese a minute before removing from heat.
Ahhh
Bruschetta!
How could we live without this wonderful means of turning
plain country bread into a gourmet treat? In Italy, particularly
in the warm summer evenings at dinner under a pergola or
the stars, waiters will slip platters piled high with bruschetta
on the table as you wait for your expressly prepared food.
Nibbling this delicious starter, sipping wine, and enjoying
good company nearly assures a pleasant evening.
Classic: The secret
to bruschetta (pronounced “bruce-KET-tah”) lies
in a trio: rustic, country-style bread, fresh garlic, and
extra virgin olive oil. Slice the bread 1/2- to 3/4-inch thick
and grill it on the barbecue or under the broiler, turning
it only once, until well browned. Quickly rub each piece with
a peeled garlic clove (go easy at first, so as not to make
the flavor overpowering), sprinkle with salt, and then drizzle
extra virgin olive oil over each piece. Serve hot.
Variations: As varied as operas are,
so are ways to make this quintessential Italian dish. Try
these:
- In a small saucepan place 1/4 cup extra virgin
olive oil, 2 peeled and chopped garlic cloves, 2 heaping
tablespoons capers, 1/2 cup black and/or green olives
(slightly chopped), and up to 3 tiny hot-hot peppers,
according to taste. Cook over medium-high heat until the
olives and garlic begin to color. Add 1 inch of anchovy
paste (or 1 chopped anchovy), 1 teaspoon dried oregano,
and 11/2 cups chopped tomatoes, fresh or canned. Salt
to taste and simmer about 15 minutes. Serve hot in a bowl
and allow guests to spoon the sauce directly on their
bruschetta.
- Rub each slice of toasted bread with garlic and
lay a slice of tomato on each with a leaf of fresh basil.
Salt and drizzle with extra virgin olive oil.
- Rub each slice of toasted bread with garlic and
salt. Sprinkle with extra virgin olive oil. Cover each
piece with thin slices of cheese (mozzarella, Parmesan,
asiago, Swiss). Place under broiler until cheese is melted
and serve hot.
- Make a quick pesto sauce by blending 1/2cup fresh
basil leaves, 1/4teaspoon salt, 1 tablespoon pine nuts,
1/2cup extra virgin olive oil, and, last but not least,
1 large peeled clove of garlic. Stir in enough freshly
grated Romano cheese to make the consistency creamy. Spoon
onto hot bruschetta.
