There are some dishes that are ideal to feature and showcase a good olive oil: boiled potatoes, purees, bean soups (as the famous soup so typical of Tuscany, the “ribollita”), pastas, the Caprese salad, pizzas.
Bruschettas are among them. Bruschettas (which should be pronounced as “bruce (as in Bruce Lee) and kettas (and not schettas as we often hear) are a classic of that country side cuisine of Central Italy that emerged out of poverty, ingenuity and good ingredients. “Bruscare,” in the dialect of the Lazio region (where Rome is), means to roast over coals.
If you roast a piece of bread, rub a clove of garlic against it and then pour some olive oil in it, you already have a very tasty appetizer. In Italy, they’d call that a “fetunta.” Now, if you add some toppings, you have a bruschetta. Continue reading Olive Oil summer recipes: tomato bruschetta