Ross's Fab Foods

Irresistible Italian Bruschetta




Recipe Type: Appetizer, Bruschetta, Tomatoes, Basil
Cuisine: Italian
Yields: serves many
Prep time: 10 min

Ingredients:

10 ripe plum tomatoes, seeded and diced*
3 cloves garlic, minced
3/4 cup fresh coarsely-chopped basil leaves
1 teaspoon fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
Coarse salt and coarsely-ground black pepper to taste
French or Italian-style bread slices
Traditional Aceto Balsamico (aged Balsamic Vinegar), optional
* Seeding Tomatoes: For some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture.
To remove the seeds from a tomato, cut it in half horizontally and remove the stem.
Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds.
Then slice or dice as directed in the recipe.
Peeling Tomatoes: Now this is an optional, but I usually will take the time to do this when making this Tomato Bruschetta dish.
Learn How To Peel Fresh Tomatoes.

Preparation:

Preheat oven to 475 degrees F.
In a medium-size bowl, mix together tomatoes, garlic, basil leaves, lemon juice, olive oil, salt, and pepper; set aside.
Slice the bread into 1-inch slices.
If you're working with a large loaf, you'll then want to halve each slice again.
Brush one side of each slice with extra virgin olive oil.
Place the slices oil-side down on a cooking sheet, and toast them in the oven until golden brown.
Watch carefully and do not let burn.
NOTE: These can be made ahead of time and stored in an airtight container.
Be sure to let cool completely before storing.
Either serve tomato mixture, room temperature, in a bowl with a spoon and lots of toasted bread slices, or tops each bruschetta with the tomato mixture and place on a large serving plate.
Try not to top too far ahead of serving, as the bread can get soggy.













Tasty Tagliatelle Carbonara


Ingredients:

7 oz. (196g.) tagliatelle pasta
1 small onion, chopped
3 eggs
1/4 cup pancetta, diced
1/6 cup heavy cream
1 tablespoon butter
1/4 cup parmesan cheese, grated
Salt to taste

Preparation:

1. Whisk together eggs, cream and parmesan cheese in a bowl and set the mixture aside.
2. Bring a pot of salted water to a boil, and cook tagliatelle 8 to 10 minutes or until it becomes al dente. Drain.
3. Melt butter in a large saucepan over medium heat.
Add pancetta and onion, and cook until the onion is soft.
Reduce the heat to low. Add the egg mixture and pasta to the saucepan.
While stirring, cook the mixture until the eggs have thickened but are not scrambled; season with salt and pepper.
Serve the dish immediately.









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