AUTUMN BRUSCHETTA with extra virgin olive oil
Hearing his name immediately puts us in a good mood and, after all, how can you not love this simple and mouthwatering appetizer? Born of necessity and turned into a delicacy, a pleasure that is really impossible to resist: bruschetta is a rustic dish that makes a boast of its "humble" origins, as it should. Yes, because how many of the recipes we cherish today have come to us through times of hardship, but at the same time, of togetherness, affection, and sharing?
Toasted bread (or "bruscato," as they say in the center of Italy), a rub of garlic, olive oil: that's all it takes to make our mouth water. Bruschetta was an ingenious solution for preserving bread and not wasting food when it was scarce. Today, it is one of the most beloved and versatile appetizers, as all it takes is some creativity to embellish it with increasingly flavorful and original ingredients. Bruschetta is delicious in every season, but we can't help but imagine it in the autumn: perhaps with rain tapping on the windows, the light of sunset, and a blazing fireplace.
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 10 bruschetta
Ingredients
10 slices of whole-wheat Tuscan bread
350 g cooked white beans
2 bunches of black cabbage
2 garlic cloves
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Black pepper in grains
Salt
Method
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Bring a large pot of slightly salted water to a boil.
- In the meantime, clean the black cabbage by removing the central rib of each leaf: simply grasp the base and slide your hand down the entire length.
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Rinse the leaves under running water and boil them in the boiling water for 14-15 minutes, stirring often with a wooden spoon. Drain and let them cool.
- Toast the bread slices on the grill, then peel a garlic clove, cut it in half, and rub the inner part on the toasted bread slices.
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Drain the white beans from their preserving liquid and rinse them under running water.
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Place the boiled black cabbage on each bruschetta, garnish with a generous spoonful of white beans and season with salt.
- Spread a generous amount of Colline di Romagna extra virgin olive oil and sprinkle with freshly ground black pepper just before serving.
CREAMY PUMPKIN SOUP with Parmigiano Reggiano and Crispy Prosciutto di Siena Chips
The ultimate comfort food, a creamy vegetable soup is the closest thing to a hug in the kitchen. Perfect all year round, but especially welcome on those first days of fall, when the sun sets earlier and the air grows increasingly crisp.
Our Creamy Pumpkin Soup with Parmigiano Reggiano and Crispy Prosciutto di Siena Chips brings together delicate sweetness and bold flavors, creating a gourmet treat that is sure to delight every palate, even the most discerning food lovers!
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From the famous French dessert to savory reinterpretations that have conquered Michelin-starred restaurants, home kitchens and even the world of food design, the success of the mille-feuille seems to know no limits.
Our idea for today is a Parmigiano Reggiano Mille-Feuille with Prosciutto di Siena, Semi-dry Cherry Tomatoes and Caciotta, where every ingredient also becomes part of the architecture, creating a dish built from layers of flavor and color.
COLD PASTA SALAD with vegetables in oil and pecorino cheese
The undisputed star of summer tables, loved by young and old, fresh and colorful, wholesome and delicious... cold Pasta salad, which we have dressed up with grilled vegetables in oil and pecorino cheese, is a relatively recent creation, made possible by the widespread adoption of an appliance we simply could not live without today: the refrigerator!