CLASSIC ITALIAN BRUSCHETTA: Authentic recipe from Florence, Italy
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- เผยแพร่เมื่อ 3 ต.ค. 2024
- This recipe for Classic Italian Bruschetta is easy to follow and is positively, mouthwateringly delicious. The recipe comes from the Tavola Cooking Academy in Florence, Italy, where I was fortunate enough to take a class, and eat some of the freshest, most authentic Italian food I've ever had.
The first thing we learned, however, is that we, Americans, are mispronouncing bruschetta...calling is (Broo-shetta) when it's actually (Broos-Ketta). So, if you want to feel extra authentic when you make this recipe, give that pronunciation a try. Either way, enjoy! Here's the recipe:
Classic Italian Bruschetta
9 ripe plum tomatoes, seeded and diced
2 cloves garlic, finely minced, plus extra for rubbing on toasted bread
2 Tbsp. extra virgin olive oil, plus extra for garnish
1 Tbsp. red wine vinegar or balsamic vinegar
1/2 cup basil, coarsely chopped
Salt and pepper to taste
Tuscan bread or baguette, sliced
Combine all ingredients in a bowl (reserving some of the basil for garnish) and let sit for about 1 hour to allow the flavors to blend. Toast the sliced bread, then take a fresh garlic clove and rub it directly onto the surface of each slice. Spoon the tomato mixture on top of each toast, drizzle with a little additional olive oil and garnish with a little chopped basil.
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The garlic rub is exactly the way Gordon Ramsey does it. I’m from Italy and live in CA now with my family. There are so many ways to make this, but yours is great and how it basically made!
Thanks for watching and taking the time to comment. It's nice to hear I'm in such great company!
I'm Italian... an your recipe is exactly how it's supposed to be done. But allow me a suggestion: Instead of rubbing the bread with a clove of garlic, I suggest spreading it with a thin layer of roasted garlic purée. A true superior delight.
Thanks so much! I'll be sure to try it with a roasted garlic purée. I love garlic, so the more, the better!
@@marcyinspired1442 I love garlic too... but too much is not necessarily better. Any recipe needs its right dose of ingredients. Please continue to inspire me with your cooking.
Lovely perfect...I add a little bit of dried oregano too which is something my Neapolitan dad taught me
Are you sure about using vinegar
That crunch..yum😊
I can’t wait to try this for my family! Thank you for sharing 🙏🏻
Thank YOU for watching! I hope you like it as much as I do.
love from Brazil! thanks for the recipe
Obrigada! I'm so excited to have someone in Brazil see my video.
You are so right the pronunciation they taught you in school is the absolute
Semplici ma buonissime ❤
I like to grate cheese over top and pop it back in the oven to melt the cheese. ❤🇨🇦
Yummo
This is my recipe but I also add burrata cheese and use a balsamic reduction/glaze. Makes for a wonderful appetizer or even a light meal in the summer. Delicious!!
I can only imagine how great this would be with burrata cheese! Yum! Thanks for watching!
its beautiful 😊 try it
Hi. Why don't you use the inside of the tomatoes?
That's just how I saw it made. I'm thinking it's because it would get too runny and you don't want the toasted bread to get soggy. But, honestly, you can make it either way. Thanks for the comment.
@@marcyinspired1442 thanks 😊
Looks just delicious. Also, if you make a tutorial about panini, let's remember that there are no "paninis" in Italian. It's One Panino, Two or more Panini. Panini is the plural form.
I don’t know if this right but I add a smear of pesto to the toasted bread and ripped mozzarella
That sounds DELICIOUS! How could it be wrong?
We had it for supper tonight and I also added Parma ham 🤣
I could eat a slice of tha every day...so yummy! ❤
Signora, mamma mia, that midle of tomato is the best in Bruschette. Without that, that is not Bruschetta. Salutte.
Really like the addition of the music and a pretty white plate you put things on. Also liked the slow push in on the hero shot at the end, great job!
Spoken like a photographer! Thanks for the support. 🤗
This came out so good. Thank you
Glad you liked it!! Thanks for the comment.
@@marcyinspired1442 You're welcome, I used the left over filling to spruce up my avocado toast. I just cubed the avocado and mixed it with the Bruschetta filling and put on toast, it was soooooo good.
@@idreamaworld7177 Yum!
Yummy!
This must be the american version of bruschetta, in italy, we so not use any vinegar at ALL. What about the oregan ????? ... please, do what you can bette, HAMBURGERS AND HOT DOG !!!!
I'm sorry you don't approve. This is how I was taught in Florence. Please consider it a compliment that an American loves Italian food enough to want to make it. Blessings.
@@marcyinspired1442
Hi,
It is nice that you try to prepare an italian dish but you should make sure that it's the right way to do it, the bruschetta is not a tuscany speciality so i am not surprise that they changed the ingredients... however may give you a suggestion: tomatoes, 《All 》 oil, garlic, oregan, basil , salt and chilly peppers and a good bread...thats all.
Take care,
Giovanni
i throw some basil and tomatoes on a toasted bread and pouring olive oil and calling it authentic italian bruschetta
So true... no vinegar is needed and origano is an absolute must. No origano=no bruschetta, but just a tomato salad.
Wrong.