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Tomato season is well upon us and the ripe, juicy tomatoes from the garden are now part of almost every meal. Among my favourite family recipes for tomatoes – our bruschetta recipe. A lot of people save a recipe like this for when guests are over. It’s usually served as an appetizer. I say forget that. This is totally fine to eat for lunch. Or dinner.
My favourite tomatoes to use for this are Brandywine. They are a pinkish-red tomato that is incredibly sweet. But since I also tried a few new varities in our garden this year – a purple/green variety and a yellow one (called Pineapple) – I thought I’d try a new tri-coloured bruschetta which turned out well both in look and flavour. Use whatever tomatoes you have on hand as long as they are ripe.
3 ripe tomatoes, chopped
2 tablespoons extra virgin olive oil
1 large garlic clove, minced (or more if you love being garlicky!)
1 teaspoon salt
1 teaspoon dried oregano or 6-7 fresh basil leaves chopped
2 tablespoons grated parmigiano reggiano cheese
Bread for serving
August is coming to an end and for most of us that means some quality time with a few bushels of tomatoes.
Every month, I feature the online news and items of interest to Italian-Canadians collected from Twitter, Facebook, YouTube, blogs, online newspapers and more.
The buzz this month has been about tomatoes, Olympics and some great Italian festivals across the country. Check out the buzz after the jump!
We may have gone overboard with the amount of eggplants we planted in our moderately-sized garden. We’ve had more eggplants than we can normally deal with and although we’ve already made eggplant parmigiana and jarred eggplant antipasto, it was time to go one step further – we dug out my husband’s family’s recipe for eggplant meatballs.
The idea of eggplant meatballs is rather new to me but, it turns out, there’s quite a few Italians I know that make them, particularly to replace traditional beef/pork meatballs during holidays when we shouldn’t eat meat like Christmas eve. This particular recipe is used to both stuff eggplants and to make “meatballs” out of them. If you truly want to be vegetarian with them, omit the soppresatta included here.
4 cups roasted eggplant
2 cups breadcrumbs
1 1/2 cup hard boiled eggs, chopped
1 cup chopped soppresatta
1 cup grated Parmesan cheese
1 cup mozzerella cheese diced or shredded
1/2 cup chopped parsley
vegetable oil for frying
tomato sauce for eating
In honour of Montreal’s current festa, Italian Week or Semaine Italienne, I’m posting the next in a series of features on Little Italy’s around the country. I’ve been fortunate to be able to travel a bit this summer and have taken pictures along the way. Already, you’ve seen Taste of Little Italy in Toronto and Pier 21 in Halifax.
Montreal’s Little Italy, or Piccola Italia, is memorable for its cafes, Italian specialty stores and it’s neighbour, the Jean-Talon Market.
I’m a big fan of summer salads, particularly for picnic season and this year I trotted out a new one for our annual family picnic which gathers up all the relatives on my mom’s father’s side. This Farro Salad recipe was a big hit.
One of my favourite things about the picnic is the shear collection of food. And you can be pretty sure if you didn’t make or bring a family favourite, someone else did. These are all recipes I
should will feature here sooner or later. For now, I offer you something new, and really healthy. If you haven’t tried farro yet, you should. Check out my recipe from earlier this year about using farro as a replacement for pasta. You can pick up farro at Italian specialty stores.
1 cup farro
1 tablespoon butter
1 tablespoon olive oil
3 cups water
1 cup chicken or vegetable broth
1/4 cup chopped parsley
Chopped asparagus, green onion, sundried tomato (but any of your favourite combos of veges will do! Try cherry tomatoes, cucumbers, chickpeas, corn and vidalia onion for my favourite combo)
For the dressing:
1 tablespoon of honey (or more if you like sweetness)
Juice of one lime
1/4 cup olive oil