Category: Bread

Puff Pastry Bruschetta

Puff Pastry Bruschetta

Puff Pastry Bruschetta is an easy and convenient way to enjoy an old favourite.  This pastry requires little effort and is easily available.  I love the way it puffs up and it is ultra-light and flaky.  Use various toppings to vary the crunch and flavour.  Of course the main star of any bruschetta is the tomato.  I used Heirloom tomatoes.

There is also a secret to a good bruschetta and that is to seed and juice the tomato.  This will keep whatever bread or dough from getting soggy. Of course this puff pastry gives this recipe a different texture, but a nice change for a quick fix.

This recipe calls for simple ingredients and the other star is the Olive Oil.  Use a good quality brand of olive oil especially when using it as a condiment. As Italians, we have many uses for Olive oil.  An interesting article on Olive Oil related to insomnia https://nuvooliveoil.com/blogs/blog/olive-oil-remedy-for-insomnia-sleep-health-science-evoo

Although served as a snack or appetizer, bruschetta makes a nice light meal.  I serve it with a generous salad and prefer the pepperiness of Arugula to compliment the sweet tomatoes.

If you are looking for a gluten free option try https://recipesatmytable.com/cauliflower-steaks-pizzaiola/

Ingredients

  • 1 package puff pastry ( I use Tenderflake 397 gr package)
  • 1/4 cup grated parmesan
  • 1/2 cup chopped artichokes ( canned or marinated)
  • 2 large tomatoes, remove the seeds, scoop up the entire middle and chop
  • 1 whole garlic clove (minced)
  • 2 tbsp of the marinade from the artichokes
  • 1/4 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 cup shredded mozzarella
  • black or green olives to decorate ( you decide how many)
  • olive oil for drizzling ( when it comes out of the oven)

Process

Preheat the oven to 400 F.  Line your pans with parchment paper because it makes up easy.

This is the Puff pastry I use.

Roll out the puff pastry.  This give you that long look as seen in restaurants.  I use a little flour to dust, flip and roll.

Then I take a fork and prick the dough while leaving a little border around it.

Puff Pastry Bruschetta

Place in the oven for 10 minutes until golden brown. This will deflate and bake further when toppings go on it.

Puff Pastry Bruschetta: Recipes At My Table

Chop up the artichokes into small pieces.  Add the tomatoes, pesto, garlic and oregano. Spread onto the pastry.

These are marinated artichokes from a jar.

Puff Pastry Bruschetta

I use a spoon to clean out the tomatoes.

Puff Pastry Bruschetta

Now they are ready to chop.

Puff Pastry Bruschetta

Everything goes into a bowl and mixed.

Puff Pastry Bruschetta: Recipes At My Table

Top with the mozzarella and goat cheese.  Return to the oven to melt the cheese.  About 5 minutes.

The first layer of the vegetables goes on.

Puff Pastry Bruschetta: Recipes At My Table

Now the mozzarella, parmesan and olives. Into the 400 F oven it goes for another 5 to 8 minutes.

Puff Pastry Bruschetta: Recipes At My Table

Remove and enjoy with a freshly tossed salad or as an appetizer or snack. You might want to drizzle a little olive oil over the top.

Puff Pastry Bruschetta: Recipes At My Table

 

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Calabrese Taralli

 

Calabrese Taralli

Calabrese Taralli are very different from those made in other regions of Italy.  In some parts of Italy these crunchy breadsticks go alongside some good Vin Santo, but I love mine dunked.  Growing up an immigrant in a Calabrese/Sicilian home we ate these for breakfast.  We dunked them in milk with coffee and we were so lucky to have a nonna who baked every day.

Recently, we kind of had a family feud Taralli baking day.  That’s when I decide to call my mom and get the official recipe.  Of course there were no measurements; and so, I gambled and was lucky.  Growing up I made these thousands of times along my nonna, but you know, she used a handful of this and a glass of that.  In fact, mom said to me you know, use a small glass of oil.  I had to think, she meant the small Italian wine glasses. I love the black Anise seeds, but searched high and low for them in Italy last year and couldn’t find them.  You can find green Anise seeds or use fennel, but today, I opted out.

It’s hard to probably pinpoint the origin of these well-loved breadsticks.  I think they stem from the cucina povera.  They probably had leftover bread dough and decide to get creative.  That’s why you can have savoury or sweet taralli, but of course the recipe changes a bit.  In the North they use white wine, but down south we like to drink our wine from a cup.  LOL  Either way enjoy!!

Here is a sweet taralli/ginetti we make for Easter:  https://recipesatmytable.com/nonnas-easter-ginetti/

Ingredients

  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp yeast
  • 1 tsp sugar
  • 1 cup warm water
  • 1/2 cup oil ( Canola, vegetable or a light olive oil will do)
  • 1/2 cup cold water
  • 1 large egg
  • 1 tsp Anise seeds or fennel (optional)

Process

Mix the 1 cup water, 2 tsp yeast and and 1 tsp sugar.  Along side I whisk the egg with the 1/2 a cup oil and then add the cold water.

Pulse the flour and the salt.

Add the oil, water and egg mixture first and pulse.  Follow with the yeast mixture.

Turn the dough onto a counter and knead.  I added about 1/4 cup flour.  I kneaded the dough for about 5 minutes.

It was smooth and not sticky.

I cut the dough into four pieces and then each piece into 8.

We rolled the smaller pieces into ropes. I cut each piece of Dough into 12 inch ropes and joined the two ends by pinching them.  This should form a ring.  the thinner the rope, the crispier the bread stick.

I laid out a table cloth and put the ropes on top.

Don’t overcrowd the ropes in the boiling water.  Two minutes are enough.  Take them out with a slotted spoon and place on a pan with parchment paper or a cooling rack and then lay them out back on the table-cloth.

Into a 375 F oven they go for 8 minutes on each side.

Out of the oven and ready for some dunking.

5 from 3 votes
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Calabrese Taralli

Author Renata Solski

Ingredients

  • 4 cups all purpose flour
  • 2 tsp salt
  • 2 tsp yeast
  • 1 tsp sugar
  • 1 cup warm water
  • 1/2 cup oil Canola, vegetable or a light olive oil will do
  • 1/2 cup cold water
  • 1 large egg
  • 1 tsp Anise seeds or fennel optional
  • Makes 32 breadsticks

Instructions

  1. Mix the 1 cup of water, 2 tsp yeast and 1 tsp sugar. Let it get foamy. In another bowl whisk the egg and the 1/2 cup of oil. To this add the cold water.
  2. In a mixer pulse the flour and salt. Now add the oil, water, and egg mixture first and then follow with the yeast mixture. Add the Anise seeds if you choose now. Knead with the dough hook for about 10 minutes. The dough should be smooth and not sticky. Keep an extra 1/4 cup of flour handy if needed here.
  3. Cover with a tea towel and let dough rest for about 30 minutes.
  4. Place the dough on a floured counter and knead for one minute.
  5. Cut the dough into quarters. Roll each quarter into a log and cut each log into 8 pieces.
  6. Roll each piece of dough into 12 inch ropes and join the two ends by pinching. This should form a ring. The thinner the rope the crispier the bread stick. Put breadsticks on a table cloth.
  7. Set a large pot of water on the stove and bring to a boil, then reduce heat to a simmer. Drop the trail into the water and do not overcrowd the pan. Put in about 4 taralli at a time. When they come to the top, remove with a slotted spoon.
  8. Place on a cooling rack or a pan covered with parchment paper to drain. Then they can go back onto the tablecloth.
  9. Set your oven to F 375 and place the breadsticks directly onto the oven rack for about 15 to 20 minutes. I like them golden brown. Keep an eye on them

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Pumpkin Nutella Quick Bread

Pumpkin Nutella Quick Bread

I have leftover pumpkin from making pie and I plan to use it in a quick bread.  Last week I got a Costco order and of course an Italian staple is Nutella.  I love this hazelnut chocolate spread on just bout everything.  This bread is good as a dessert or delicious with an afternoon tea or cappuccino. Pumpkin Nutella Quick Bread is an easy way to get your kids to eat pumpkin.

Pumpkin is relatively cheap to buy and very versatile.  I use it in sweet and savoury dishes.  There are many health benefits to pumpkin https://www.healthline.com/nutrition/pumpkin

Of course if you are more of a cookie person try https://recipesatmytable.com/pumpkin-oatmeal-chocolate-chip-cookies/

The Ingredients for Pumpkin Nutella Quick Bread

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 3/4 cups brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp all spice
  • 3/4 cups brown sugar
  • 3/4 cups white sugar
  • 2 tbsp milk
  • 1 1/2 cups canned pure pumpkin
  • 2 large eggs
  • 2 tbsp plain greek yogurt
  • 1/3 cup melted butter
  • 1/2 cup nutella ( Place in microwave for 20 seconds to soften)

The Process

I preheated the oven to 350 F and I greased a loaf pan with some canola oil.

Pumpkin Nutella Quick Bread

Place the flour, baking soda and spices in a small bowl and set aside.

Cream the sugar, eggs and oil.

Add in the pumpkin, and yogurt.

Put the dry ingredients into the wet ingredients and beat until smooth.

Slowly pour the melted butter over the batter and mix.

Place half the batter into the pan and half the melted nutella over the batter.

Repeat and insert a knife gently through the batter to swirl.

Place the Pumpkin Nutella Quick Bread in the oven for 1 hour and 15 minutes.

Remove from oven and let cool.

A nice slice for me.

 

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Braided Meatball Sandwich 

Braided Meatball Sandwich

Why do take-out when you can make my Braided Meatball Sandwich?   These braided sandwiches feed a crowd and are very popular.  Kids love them and your wallet will thank you.  I have leftover meatballs from making my lasagna and I want to switch it up a bit for supper.  Served with a fresh salad, this is the perfect meal for us.  The plus side with only the two of us is that there will be leftovers.  LOL

Everything and anything goes in this sandwich.  I sometimes make my own dough, but today I am using store bought puff pastry.  I have also used crescent rolls to make this.  Along with the meatballs, I sautéed onions, peppers and mushrooms.  I use sliced provolone and I serve the marinara sauce on the side.

Meatballs are very versatile, they are more than little meat rounds over pasta.  Experiment with them to make a variety of meals.  Change-up the meat and texture when you make meatballs.  A great way to make them new again is to experiment with sauces.  I have a wonderful grape jelly sauce that I will share with you later.  A friend of mine makes a spaghetti squash meatball casserole.  The possibilities are endless!!

For some great meatball recipes visit my friend @damianoofbrooklyn on Instagram.  

Ingredients for Braided Meatball Sandwich

  • small meatballs  and for the recipe see:  https://recipesatmytable.com/italian-meatballs/
  • 8 slices of provolone cheese
  • 2 cups sliced mushrooms
  • 1 large onion diced
  • 2 large peppers sliced
  • 2 tbsp olive oil
  • salt and pepper
  • 1 egg
  • 1 tsp Italian seasoning
  • 2 tbsp grated parmesan
  • 1 cup marinara sauce on the side
  • Two sheets of store bought puff pastry  ( you could also use dinner rolls or pie pastry for this)

Process

Fry up the peppers, onions and mushrooms.

I bake my tiny meatballs in the oven.

I unroll the dough and leave it on the parchment paper. Use two 10 X 10 squares.  With a sharp knife  cut strips along both sides of the rectangle. Leave a nice wide corridor down the centre. 

Place the cheese on the bottom.  Follow with the sautéed onions, peppers and mushrooms.

Now place the meatballs.

Overlap the strips all the way down, as if you are braiding hair.  Beat the egg and brush it on the braid.  Sprinkle the Italian seasoning and the parmesan cheese over the braid.

Place in a 400 F oven for 15 minutes. I keep it on parchment paper.

Out of the oven and cooling.

Served with marinara on the side.

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