I love bruschetta and I love inventing new ones. Experiment and take advantage of seasonal ingredients to make each unique bruschetta e. .. climatically correct! If the summer I like to gamble with eggplant , autumn mushrooms are a must, and if by chance, like today, I'm not going out again, so the potatoes will be to help me!
I have every intention to boil the potatoes with the peel and cook until al dente. Without this, peel and cut it into pieces. In a pan lighthouse 'brown olive oil with rosemary, Stefania (not' a variety 'special rosemary, and' a friend of mine with the campaign that gave me the herbs and ... do not think bad!), and a little onion, sliced \u200b\u200bregular, 'is to delete them, otherwise my husband for divorce in four four eight! Abbrustolirò I do not think too much, in fact, I would like them to be velvety, and crush someone help me aim. Without sliced \u200b\u200bbread, abbrustolirò, but only just before going to the table, the potatoes are hot and I'll be a bit 'spicy provolone removed the high quality of the fridge. At the right time will take a great big pot, you adagerò over the bread, gently scatter the potatoes on bruschetta, completed with a few sprigs of rosemary, more and Stephanie, and finish with slices of sharp provolone. I used the future, but in reality I should have used the conditional tense, because now with this rain and the children at home, are made to take some m 'laziness!
In fact, having finished writing, the sense of duty and had the best bruschetta I've done and there are the baby food, because they were really very good, although I have not made potato soups like me I promised myself (and there I told you I was pigrissima this morning)! The next experiment provides cardoncelli mushrooms stir-fried quickly in olive oil, garlic and parsley for garnish, gorgonzola into pieces. A wish to venture too would opt for thinly sliced \u200b\u200bartichokes sautéed mushrooms just as above, ending with Parmesan cheese and walnuts. And if to dare, only blue cheese, honey and pine nuts. And if you have a flash of improvisation, grilled radicchio and seasoned with olive oil, a little balsamic vinegar and shaved Parmesan, and even a bit here 'honey, there would be great!
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