food Bruschetta thread: Simplicity is the ultimate sophistication! Crostino thread too!

[Essegi]

Take a trip down to Naples and grab a loaf. 
 
Do you have this in N. Italy?

Mmhh... I know we did bread with "strutto". Afaik now is not so used... I don't know exact translation
Wikipedia and wordreference translate lardo and strutto with lard...
Lardo is uncooked pig fat, sorta like raw ham... Strutto is cooked...
In last bruschetta i was using lardo.
 
Usually you find normal bread, some bakers do special breads... Some commonly found are with onions or olives and are very good.
Then if you find something flat it's easy to deviate on focaccia bread...

Speaking of food there are quite some differences from region to region, even between near...

 

[The Hot Pepper]

It comes from using pork scraps/trimmings including the fat (lard) in the bread for flavor and to eat as a meal, when poor. Versions now have prosciutto and salumi, as well as cheese. It is still called lard bread, even the fancy ones.

 

[Deathtosnails]

I'd go old school and fry one side of the bread in the lard until golden and crispy.  Then rub an anchovy fillet over the bread and add a layer of proscuitto and dress with olive oil and black pepper.

 

[Essegi]

I'd go old school and fry one side of the bread in the lard until golden and crispy.  Then rub an anchovy fillet over the bread and add a layer of proscuitto and dress with olive oil and black pepper.

Post photo when possible, want to see that!

 

[PIC 1]

Post photo when possible, want to see that!

Me too !

 

[Essegi]

Today i saw this at home:
 

 
Then someone brought one ciabatta and half.
Ok, deal:
 

 
As always garlic and evo oil, tomato puree, provolone cheese, Vicenza salami (commercial one but decent), pepper shown above, mushrooms.
 

This was for me, as above but with peppers chopped more finely and onions (just onions, no marinade), and evo oil cured with habanero (red and chocolate) and trinidad scorpion (first time with this oil, not hot, surely too little quantity of dried hot peppers).
 
Delicate taste. Very good, way better than last time!

 

[texas blues]

Dang Essegi, I don't even care what you put on that.
 
It looks so pretty that all that I know is I WANT IT!

 

[Essegi]

Dang Essegi, I don't even care what you put on that.
 
It looks so pretty that all that I know is I WANT IT!

You just need to remove salami and it's pescetarian coherent and still good!

 

[Essegi]

Not really a bruschetta but... Did i mention only bread and pepper puree? Ok, an excuse to present one of my fav things: Pane carasau!!! Sardinia speciality, very simple ingredients, i think it's hard to make.
TB, this is for you, this is called carta musica=music sheet cause it's very thin and crisp!
 

 

Very thin (and sometimes even thinner). Eating it alone it's like eating chips or crackers but harder to stop...
You can wet in in water or wine but... It's perfect as it is!
 

Bruschetta like... Not even need to cook!

 

[Penny]

Everything looks amazing...and now I'm hungry!!

I have to ask, are you a chef or work in a restaurant, or just love to cook?

 

[Essegi]

Everything looks amazing...and now I'm hungry!!

I have to ask, are you a chef or work in a restaurant, or just love to cook?

 
Thanks!
I love to eat! And i like making it (and very recently to take photos). I know some simple recipes and i would have hard time doing something more elaborate... Some simple pasta, pizza, bruschetta... But simple is good and you can do it everyday...
Nor i know how to cook a of lot types, for example i know nothing of roasts, just 2 types of pies, nearly nothing of fish (just started to eat it recently, but apart grill it i don't konw much)... And for meat... I know just how to grill it.

 

[Penny]

Well so far everything you've posted looks amazing.....so keep the pics coming

 

[JayT]

I want to try making lard bread fried in lard and posting in the Presceterain thread.

 

[texas blues]

I want to try making lard bread fried in lard and posting in the Presceterain thread.

 

 

[JayT]

 

[Essegi]

Well so far everything you've posted looks amazing.....so keep the pics coming

Glad you like this!
 
Something from tonight lunch!
 
Some random food:

 
Bruschetta with evo oil, garlic, tomato, cheese, Napoli pepperoni, Vicenza salami, boar salami, stuffed bacon and raw bacon

 
Bruschetta with evo oil, garlic, tomato, cheese, Napoli pepperoni, Vicenza salami, boar salami, grated Grana Padano after cooking

 
Oh, someone did some random beans and rabbit with plums!

 
Better take advantage while still there's some!

 
Dessert from a friend of mine:
Caramel
l

 
Panna cotta and caramel!

 

[PIC 1]

Nice work there !
I dig the Brusc and the stewed Rabbit........I'll have to show this to my wife, she'll get a kick out of the Panna Cotta with Caramel !
 
That's what I have a taste for right now !
 
But I'm making a seafood pizza....for dinner............yikes !
 Me want Rabbit now....

 

[texas blues]

Wow Essegi!
 
You eat like a king!
 
If I lived in Italy I'd weigh about 200 kilos.

 

[Essegi]

Eh eh, i don't eat dessert often but this week i've eat too much bruschette and no fish, better change!
 

Nice work there !
I dig the Brusc and the stewed Rabbit........I'll have to show this to my wife, she'll get a kick out of the Panna Cotta with Caramel !
 
That's what I have a taste for right now !
 
But I'm making a seafood pizza....for dinner............yikes !
 Me want Rabbit now....

Thanks! Rabbit and Beans was with piadina (wich is something amusig... Here you usually find something like a thin tortilla, you go south 200km from here and you find true piadina wich is thicker, probably similar in look to the one i used. Never tried, but i hear wonders from Romagna locals "it's completely different from what you find on shops").
I just love panna cotta!

 

[Essegi]

 

Some random bruschette, obviously all with rubbed garlic:
 

Only red onions; bacon and olives; only drunk rice (and was good!)
 

Tomato, marzolino and speck; red onions and pepperoni; olives and bacon
 

Tomato, marzolino and drunk rice; pepperoni, marzolino, red onions, tomato; pepperoni, tomato, ham, olives
 

Brown bread with cured dried tomato
 

Tomato, marzolino, gorgonzola and speck
 

Compilation bruschetta: tomato, marzolino, speck, ham, bacon, red onion, pepperoni, olives. I don't remember if some drunk rice too...
 
It's pure fun to combine ingredients without thinking if they're good together or not!