Proper Italian Bruschetta with Tomato & Basil
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- เผยแพร่เมื่อ 3 ต.ค. 2024
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Based on the research I did, authentic Italian bruschetta actually refers to just the grilled bread with garlic and olive oil. The tomato and herb topping (al pomodoro) that what we refer to as brooSHetta in the states is exactly just that, a topping.
So if you want to pay homage to the background of bruschetta, you would really say you are serving bruschetta WITH tomatoes and basil (or al pomodoro) or something of the sort.
RECIPE BELOW!
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~ PROPER BRUSCHETTA ~
1 loaf of italian bread or a baguette
Olive oil for grilling
2 Cloves raw garlic for rubbing
1. Make slice of the Italian bread
2. Drizzle or rub olive oil over the bread
3. Heat a grill pan or cast iron over medium high heat
4. Toast the bread on both sides until you get it nice and toasty (Don’t be afraid of some nice char!)
~ TOMATO BASIL TOPPING ~
1 Large tomato, diced
Basil, slivered
Salt
Pepper
1. Dice the tomatoes and sliver the basil. Add to a bowl
2. Add salt and pepper and mix together
3. TASTE IT! Adjust the flavors as needed.
4. Top on your bruschetta!
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MISCELLANEOUS DETAILS
Music: Ice Tea by Not the King
Filmed on: Sony a6400 w/ 18-105mm F4
Voice recorded on: Behringer Microphone
Edited in: Premiere Pro #ItalianFood #Bruschetta #TomatoBasil
I think you have 0.001% of the subs you should have. You have skill, good videography, and youjust have good videos
I appreciate it, I'm hoping they keep coming with time!
The only skill he seems to have is stuffing up a simple recipe and burning toast!!
@@fortawesome1974 rude???
@@EthanChlebowski This comment aged well ! You deserve it all! Greetings from the Netherlands
In the NYC/NJ area, it would be simpler to ask _Are there any Italian words that we Americans pronounce _*_correctly?_*
Case in point: mozzarella -- the aforementioned w.o.p.'s call it _mootsarella_ or simply "moots" (yeah, I know).
Very useful tips I will definitely be using. I love bruschetta !
that TPB theme beat
Bubs would appreciate as much as I do
Absolutely
The skill, editing and energy from this video is incredible! Really hope your channel takes off, cause with the quality and effort you put in it, you definitely deserve it!
Mochii I really appreciate it! My plan is to just keep pumping out quality content and hopefully the viewership comes along with it :)
This comment aged well
I love making mine with fresh mozz. as an aside, I guess I grew what some people call a spaghetti sauce garden this year, tomatoes, herbs, garlic....I live for summer.
Fresh mozz is always a welcome addition! I completely agree, summer is literally the best for fresh foods and cooking :) Simple deliciousness.
Love your chanel. Well spoken. But, please dont forget the balsamic reduction/glaze to officially call it a masterpiece. Buonissimo.
hey man jus a quick friendly suggestion, show the final product in the thumbnail. people are more inclined to click on it if they like what they see.
Every Italian word is mispronounced by Americans
Watched this last night, brushetta has always been a favorite and I'm so glad I truly know what it is now.
I feel like I need to rename my brushetta chicken recipe now!
I always used to think it was the topping too! Oh well, I say just keep the name haha
The way he says “homage” is as wrong as the way we say “bruschetta”
3:37 or something like that
Lol, that was burnt bruh
hi ethan. did you squeeze lemon juice into the tomato toppings? I really like your version of bruschetta. tq.😊
Italian pico de gallo
We make these so often. But no recipe is ever perfect, I definitely will try making them in the pan, since we always use the oven. Your tomatoes look so good, are those home grown? What kind are they?
Definitely give it a shot, you can really get a nice char on the outside with a pan or grill! Yes they are a home grown heirloom tomatoes
Just curious, did you use Chinese background music in the beginning?
Black Carbon flavor
everyone please use good quality tomatoes, anything else will not work
What kind of tomato is that?? It looks so yummy!
They are delicious, it's a speckled roman! www.johnnyseeds.com/vegetables/tomatoes/paste-tomatoes/speckled-roman-organic-tomato-seed-3816G.html?cgid=paste-tomatoes
Somehow people near me always fucking say eyetalian instead of Italian, whenever they do that I ask if they are talking about something from eyetaly
Hey I'm curious to what you think about charred bread nowadays? I agree that a little bit tastes amazing, but personally I've heard so much about the dangers of it. How come you are so confident about it? Kind regards
Good job adding a little culture with the food, Ethan (and I am not talking yogurt :-) Your channel is entertaining as well as informative. Thanks, man!
I always think it's nice for us to hear the background of where our food comes from. I always appreciate your comments, thanks for tuning in!
Basically every Italian word that ends in "e" is mispronounced by 99% of Americans. For example: linguine, minestrone, mascarpone. You have to pronounce the last "e" as "eh" and not "ee".
Calzone is also a commonly mispronounced word because you have to pronounce the "e" (as "eh").
You're also wrong when you mix up plural and singular form:
- Tortellino = just one; tortellini = two or more
- Raviolo = just one; ravioli = two or more
Then you also get wrong every single word that has two same consonants next to each other because you pronounce them as just one.
Finally, you mispronounce every word that contains the following sounds: gn, gl, gh, ch.
I'm sure there's more to say. Maybe I'll edit this comment when I find more examples.
For "mascarpone" it's not just the "e" that's a problem. Many Americans pronounce it as "marscapone", putting the "r" in the wrong place.
That is burned, flavor or no.
🔥🔥🔥🔥💀🥖
this is american bread, not italian, can see it from the way it burns (too much sugar), not good