Bruschetta  

("Bruschetta" - “Pani Cunzatu”)  

 

To make the bruschetta is an easy undertaking. The bruschetta is sliced Italian bread rubbed with fresh garlic, drizzled with olive oil sprinkled with salt, placed on an oven rack and toasted until golden and lightly crispy. 
The word derives from the Italian bruscare or abbrustolire meaning to toast or to roast.
In restaurants, and particularly in the United States, the bruschetta has been upgraded and enriched. The results are a variety of bruschette filled with a myriad of vegetables, meats, fish, and cheeses and very often their combination.
Therefore the most important ingredient to make bruschetta is fantasy and creativity and the necessary ingenuity to use what your pantry or your refrigerator can offer you. 

  

Ingredients for the Basic Bruschetta 

· 1 loaf of Italian bread, similar to a baguette 

· 2 cloves of garlic 

· ¼ cup of extra virgin olive oil 

· Salt and pepper 

  

Preparation 
Preheat oven to 375 degrees.
Slice bread (about ½ inch) 20 to 24 pieces.
Rub each slice with garlic and brush with olive oil.
Place slices in a baking pan and toast until golden, 5 to 8 minutes.
Drizzle with remaining oil and sprinkle with salt and pepper.
Serve hot. 

  

Variations 
Make the bruschette and garnish with a teaspoon of any of the following topping. 

· Tomato 

Mix in a bowl ½ lb. diced tomato, ½ small red onion, 2 tablespoons of olive oil, oregano salt and pepper. Sprinkle on each grated ricotta salata or grated cheese. 

· Vegetable 

Sauté chopped mushrooms in olive oil and garlic or sauté your preferred vegetable, chop it and spread on top of bruschetta. 

· Bottarga – Uovo di Tonno 

Dried salted tuna roe. Place a thin slice of bottarga on each bruschetta and drizzle with a few drops of olive oil. 

· Olives and Anchovies 

Make a paste combining 12 pitted black olives, 3 anchovies, and 2 tablespoons of olive oil, oregano, salt and pepper. Spread paste on each bruschetta and garnish with ½ of a black olive. 

  

 

Fried Bread  

(“Pane Fritto” – “Pani Frittu”)  

 

In the western part of Sicily the leftover bread is mostly transformed into grated bread and used for stuffing, as a filler to increase the volume of chopped meat or to replace cheese in many pasta dishes.
In the eastern part of Sicily leftover bread is manipulated into a dignified sort of bruschetta fried not baked, covered with a delicate olive paste and sometimes by a thin layer composed of a mixture of eggs and cheese and then spread with olive paste.  
In Syracuse pane fritto is a popular snack and a well accepted antipasto, made more interesting when covered with a variety of spreads. 

  

Ingredients:  

For the Fried Bread 

· 1 loaf of Italian bread, sliced into ½ inch pieces or use leftover stale sliced bread, 

· if it is too hard soften by drizzling with a little water 

· ¼ cup of extra virgin olive oil 

· 3 large eggs 

· 3 teaspoons of grated pecorino cheese 

· Salt and pepper 

· 2 tablespoons of grated pecorino cheese to garnish 

For the Olive Paste 

· 24 black pitted olives 

· 2 tablespoons of extra virgin olive oil 

· pinch of oregano 

· Salt and pepper 

   

Preparation  

To Make Fried Bread
In a large skillet, over a medium heat warm the oil to 350 degrees or before the smoke point which is at 375 degrees.
Fry the sliced bread until light golden, a few at a time without crowding them, rest on paper towels to remove the excess oil. Garnish with pecorino cheese and serve hot.
I liked it sprinkled with granulated sugar, instead of cheese for a sweet afternoon snack, the merenda. 

To Make Fried Bread with Olive Spread  
Make a paste by combining 12 pitted black olives, 2 tablespoons of olive oil, pinch of oregano salt and pepper. Spread paste on eachslice of the fried bread and garnish with ½ black olive. 

To Make a Special Fried Bread
Place the eggs and a pinch of salt in a wide bowl and beat until smooth.
Mix in 3 teaspoons of cheese and pepper to taste.  
In a large skillet, over a medium heat warm the oil to 350 degrees or before the smoke point which is at 375 degrees.
Place each slice of bread into the egg mixture, one at a time, drain and transfer to hot oil. Fry until light golden, a few at a time without crowding them, rest on paper towels to remove the excess oil.
Garnish by sprinkling the pane fritto with pecorino cheese and serve hot. 

  

 

 

Fried Vegetables  

(“Frittellata di Verdure” – “Frittedda”) 

 

This is a vegetable dish I enjoy eating for the delicate and delightful fragrance.
Aunt Francesca specialized in the preparation of this simple and typical Palermitano dish. When I cooked the Frittedda at Joe’s of Avenue U -the Focacceria Palermitana in Brooklyn-  I did exactly the way zia Francesca showed me and if you follow her simple directions as I did, you will discover how easy and tasty this dish can be. 

Serves 4  

INGREDIENTS  

 

· 6 scallions cut 1/4 of inch 

· 6 fresh artichokes or use a package of frozen artichokes. 

· 1 lb. of peeled fresh fava beans or use frozen or canned or substitute with lima beans 

· 1 lb. of fresh peeled peas or use frozen peas 

· 4 tablespoons of olive oil 

· Salt and pepper 

· Parsley to garnish 

    

PREPARATION 

If using frozen vegetables defrost following package directions.
If using fresh artichokes wear utility gloves so you can avoid staining your hands. Prepare a basin with water, acidulated with the juice of a lemon, to soak the artichokes after they are trimmed, to prevent discoloration. 
Remove stem and hard outer leaves- 2 or 3 rows-of artichokes until leaves became lighter and tender; trim base.
Cut off one-third of the pointy top, split in four.
Remove the inner leaves with quills and scrape the choke. Cut each quarter into 3 or 4 pieces, according to the size of the artichoke. 
Soak the trimmed artichokes in water and repeat for remaining artichokes. If using frozen artichokes, cut each in half.
Drain artichokes and place on paper towel to remove any moisture. 

In a 3 quart saucepan pour the oil and sauté the scallions for 3 to 4 minutes, at a medium heat.
Add the artichokes, and cook over a high heat for about 5 minutes, stirring occasionally.
Add the fava beans, peas, salt and pepper to taste.
Add enough hot water to cover vegetables, cover pot and simmer for an additional 20 minutes or until tender.
Check often and if it gets too dry add some more hot water; if there is too much liquid continue to cook it uncovered.
It should not be served too watery, or too dry. 

· As Appetizer 

Bring heat to high, add 2 tablespoons of vinegar and 1 teaspoon of sugar, cook for an additional 3 minutes.  
Serve the frittedda cold and garnish with parsley. 

· As a Side Dish, Contorno 

Serve the frittedda hot and garnish with parsley.