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The authentic southern wet Bruschetta/オーセンティックな南部のウェットブルスケッタ

In most Italian restaurants (including my own), when one orders "bruschetta", they will expect to receive a plate of Italian bread slices baked in the oven and then topped with chopped tomatoes, basil, garlic and anchovies. 

In the following recipe however, you will discover the authentic way of making the "wet bruschetta"  originating from southern Italy, more precisely Sicily.  This is literally a "melts-in-your-mouth" recipe that will have friends and family members alike begging for more!  Here's how you make it:

Serves 2
* 10 cherry tomatoes
* 1 clove garlic (finely chopped)
* 1/2 tsp oregano
* 2 filets anchovies (finely chopped)
* 3 tbsp olive oil
* 4 leaves of basil (in this case, I didn't have any in my pantry)
* Salt & pepper to taste
* Old ciabatta bread (or any stale bread available - not sweet)



* チェリートマト10個
* ニンニク1かけ (細かくみじん切り)
* オレガノ大さじ1/2
* アンチョビのフィレ2枚(細かくみじん切り)
* オリーブオイル大さじ3杯
* バジル4枚 (この時僕のキッチンにこれしかなかった)
* 塩コショウ適宜
* チャパタパン(残り物)(もしくは残り物のパン-甘くないもの)

1) Cut the ciabatta bread in half

1) チャパタパンを半分に切ります。



2) Soak the bread under the water until wet, but not falling apart.

3) Squeeze the bread until most water is released

2) パンを水に浸します。バラバラにならないように。
3) パンの水気がほとんどなくなるまで絞ります。


4) Prepare the tomato mixture: make a slit in the cherry tomatoes without cutting through the entire tomato.
5) Put them in a bowl and squeeze the tomatoes with your hands mixing together with the garlic, oregano, olive oil, anchovies and basil until the juice and pulp of the tomatoes  are well combined with the other ingredients.  Squeezing with your hands allows for the tomatoes to better absorb the olive oil and flavors from the spices.

4) トマトミックスを準備します:チェリートマトにスリットを入れます。トマト全体をきらないように。
5) ボウルに入れ、ガーリック、オレガノ、オリーブオイル、アンチョビ、バジルをトマトの果汁と果肉が他の材料とよく混ざるまで手で混ぜ合わせます。手でトマトがオリーブオイルとスパイスの香りを吸収するように混ぜ合わせます。


6) Spoon the tomato mixture on top of the bread and serve as a snack.

6) パンの上にトマトミックスを載せ、スナックとしてお召し上がりください。

December 25, 2009 |


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