AUTUMN BRUSCHETTA with extra virgin olive oil
Hearing his name immediately puts us in a good mood and, after all, how can you not love this simple and mouthwatering appetizer? Born of necessity and turned into a delicacy, a pleasure that is really impossible to resist: bruschetta is a rustic dish that makes a boast of its "humble" origins, as it should. Yes, because how many of the recipes we cherish today have come to us through times of hardship, but at the same time, of togetherness, affection, and sharing?
Toasted bread (or "bruscato," as they say in the center of Italy), a rub of garlic, olive oil: that's all it takes to make our mouth water. Bruschetta was an ingenious solution for preserving bread and not wasting food when it was scarce. Today, it is one of the most beloved and versatile appetizers, as all it takes is some creativity to embellish it with increasingly flavorful and original ingredients. Bruschetta is delicious in every season, but we can't help but imagine it in the autumn: perhaps with rain tapping on the windows, the light of sunset, and a blazing fireplace.
Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 10 bruschetta
Ingredients
10 slices of whole-wheat Tuscan bread
350 g cooked white beans
2 bunches of black cabbage
2 garlic cloves
Extra virgin olive oil Colline di Romagna DOP Emilia Food Love
Black pepper in grains
Salt
Method
-
Bring a large pot of slightly salted water to a boil.
- In the meantime, clean the black cabbage by removing the central rib of each leaf: simply grasp the base and slide your hand down the entire length.
-
Rinse the leaves under running water and boil them in the boiling water for 14-15 minutes, stirring often with a wooden spoon. Drain and let them cool.
- Toast the bread slices on the grill, then peel a garlic clove, cut it in half, and rub the inner part on the toasted bread slices.
-
Drain the white beans from their preserving liquid and rinse them under running water.
-
Place the boiled black cabbage on each bruschetta, garnish with a generous spoonful of white beans and season with salt.
- Spread a generous amount of Colline di Romagna extra virgin olive oil and sprinkle with freshly ground black pepper just before serving.
Also in Cookbook
PASTA ALL'AMATRICIANA
Hard to believe, but when tomatoes first arrived in Europe in the 16th century, they weren’t seen as food at all—they were just used as decoration.
Luckily, they eventually found their way into the kitchen. Otherwise, Pasta alla Gricia would have never become the legendary Amatriciana. And we wouldn’t be able to share our own version with you—one that honors tradition while adding a modern twist: Penne with wheat germ.
GRAMIGNA PASTA BAKE WITH CHEESE
Our gramigna is colorful and rich in flavor nuances: its dough combines the yellow of egg with the green of spinach for an inviting appearance and unmistakable taste.
It cooks in just minutes, so we’re only asking for a few more to create this delicious baked recipe. Trust us, it’s worth every second.
ITALIAN APERITIVO
Italy is known for many arts—and one of them is the art of being together. The aperitivo is often a masterpiece of flavor, and that’s why we’ve created a simple yet stunning version that brings the taste of Italy straight to your table.
Our idea is all about balanced pairings and delicious contrasts—and you won’t need a special occasion to enjoy it, because this Italian-style aperitivo will turn any day into something extraordinary.