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Food, Nutrition, Health, Safety, and Good Eats: Science-based Information a Foodie Needs to Know. AnnaResurreccion@gmail.com
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Do you know the difference between a crostini and bruschette?

Do you know the difference between a crostini and bruschette? | FoodieDoc says: | Scoop.it

The word crostini means little toasts, whereas bruschetta has as its origin bruscare, to char or roast.  I’ve always thought the difference to be in the bread used. When I make crostini, I use a baguette, thinly sliced on the diagonal. For bruschette, I use a thicker slice taken from a loaf of Italian bread. I toast both before piling on the fixin’s and sometimes pop them back into the oven afterward. It really does depend on what’s being used to top each off. And speaking of the fixin’s, you can use pretty much anything you like. Just stick with fresh ingredients and you won’t go wrong.

 

Mozzarella and Tomato Bruschette Recipe

 

Ingredients

1.7 cm slices of Italian bread plum tomatoes, seeded and chopped garlic, minced a few tbsp of sweet onion, diced fresh mozzarella, cut in cubes fresh basil leaves, hand torn Italian seasoning olive oil Balsamic vinegar dried oregano salt & pepper

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Crostini alla Caprese Recipe

Ingredients

1.2 cm thick slices of baguette, cut on the diagonal cherry tomatoes, sliced in half fresh mozzarella, cut in ¼ inch (.6 cm) slices fresh basil leaves olive oil red wine vinegar salt & pepper

Click for directions

 

Read on:

http://bit.ly/VIIaRY

 

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Baked Polenta With Sausage & Mushrooms

Baked Polenta With Sausage & Mushrooms | FoodieDoc says: | Scoop.it

 

 

 

A creamy baked polenta dish layered with sausage and mushrooms.

Baked Polenta With Sausage & Mushrooms
Yield: Serves 6 Prep Time: 10 mins Cook Time: 40 mins
A hearty baked casserole featuring creamy polenta layered with sausage, mushrroms, and cheese.

Ingredients:
Polenta:

4 1/2 Cups Water 1 1/2 Cups Coarse Cornmeal 3 Tablespoons Butter 1/2 Cup Grated Parmesan or Pecorino Cheese Salt & Pepper

Assembling Ingredients:

2 Tablespoons Olive Oil 4 Sausage Links, Casings Removed 8 Ounces Mushrooms, Cleaned & Slices 1/2 Medium Onion, Diced 2 Cloves Garlic, Peeled & Minced 1/2 Teaspoon Dried Thyme 1/2 Teaspoon Dried Oregano 4 Tablespoons Chopped Fresh Parsley 1 Cup Grated Melting Cheese Such As Scamorza, Fontina, Asiago

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How to make fresh egg pasta

How to make fresh egg pasta | FoodieDoc says: | Scoop.it

When making fresh home-made egg pasta, variously known in Italian as pasta fresca or pasta fatta in casa or pasta all’uovo, an easy to remember rule of thumb is to use 1 egg per 100g of flour for each person. If you are using imperial measurements, the rule is 1 egg per cup of flour per person. These rules of thumb, however, are not at all exact, as the results will depend on the exact size of the egg, the quality of the flour, even the humidity in the air, so be prepared to adjust as you go along. Pour the flour into the mixing bowl with a pinch of salt and the egg(s)...


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