Best 4 Bruschetta With Ammogghiu Sauce Sicilian Recipes
In the realm of culinary artistry, Sicilian cuisine stands out with its vibrant flavors and unique ingredients. Among its many delectable offerings, bruschetta with ammogghiu sauce reigns supreme, a harmonious blend of rustic charm and sophisticated taste. This classic Sicilian dish combines toasted bread with a flavorful sauce made from tomatoes, garlic, and the star ingredient, ammogghiu, a type of wild fennel that imparts a distinctive, slightly bitter note. Bruschetta with ammogghiu sauce is a versatile dish that can be enjoyed as an appetizer, a light lunch, or a flavorful snack. It is a true testament to the culinary heritage of Sicily, where simple ingredients are transformed into extraordinary dishes.
**Recipes in the article:**
1. **Bruschetta with Ammogghiu Sauce:** This recipe provides step-by-step instructions for creating the classic bruschetta with ammogghiu sauce. It includes tips for selecting the best ingredients and offers variations to customize the sauce to your taste.
2. **Ammogghiu Sauce:** This recipe focuses solely on the ammogghiu sauce, providing detailed instructions for preparing this flavorful condiment. It highlights the unique characteristics of ammogghiu and suggests pairing it with various dishes beyond bruschetta.
3. **Bruschetta with Roasted Vegetables:** This recipe takes a creative twist on the traditional bruschetta by incorporating roasted vegetables into the mix. It offers a colorful and nutritious variation that is perfect for vegetarians and vegetable enthusiasts.
4. **Bruschetta with Burrata and Prosciutto:** This recipe combines the classic flavors of bruschetta with the creamy richness of burrata cheese and the salty savoriness of prosciutto. It is a luxurious and indulgent appetizer that is sure to impress your guests.
5. **Bruschetta with Avocado and Feta:** This recipe offers a modern take on bruschetta, featuring a creamy avocado spread topped with crumbled feta cheese. It is a light and refreshing option that is perfect for summer gatherings.
BRUSCHETTA WITH AMMOGGHIU SAUCE - SICILIAN
Ammogghui is a Scilian tomato sauce that has been made to accompany fish and beef for centuries.The original sauce was made with roasted tomatoes, garlic and first cold pressed extra virgin olive oil. Posted by request.
Provided by Lorac
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pulse all ingredients, except bread, in processes to make coarse pesto.
- Taste and correct seasoning.
- Can be left in refrigerator to intensify flavors or use immediately on grilled bread.
- Ammogghiu, is a Sicilian sauce for grilled fish.
TOMATO BRUSCHETTA
This classic recipe is for lazy summer days that beg for moving slowly and snacking often. Chop tomatoes, place them in a colander, shower them with salt, then make yourself a drink or go for a swim. The longer they drain, the better they'll be. This bruschetta gets better as it sits for a bit, so make it up to an hour ahead. While most bruschetta recipes have you rub a raw garlic clove on toasted bread, this one calls for making a quick infused oil that's stirred into the tomatoes and basil, providing a more delicate garlicky note. Pile it all on toasted bread, and enjoy bite after juicy bite.
Provided by Ali Slagle
Categories easy, snack, dips and spreads, finger foods, appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Core and chop the tomatoes, then transfer to a colander over a bowl or in the sink. Add the salt and gently stir. Let drain for up to 2 hours.
- Meanwhile, make the garlic oil: In a small saucepan, warm the olive oil and garlic over low heat until the garlic is softened and fragrant, about 5 minutes, making sure the garlic doesn't brown. Set aside to cool.
- Roll the basil leaves up and thinly slice crosswise.
- When the oil is cool and the tomatoes are well drained, combine the tomatoes, garlic oil and basil in a medium bowl. Season with additional salt, to taste. Spoon over toasted bread.
SICILIAN BRUSCHETTA RECIPE - (5/5)
Provided by Fred
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lay bread on a baking sheet and drizzle with about 2 tablespoons of olive oil. Bake until toasted and light golden brown, about 5 minutes, then set aside. Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium high heat. Cook eggplant stirring often, until softened and starting to brown, for about 8 minutes. Transfer to a bowl and set aside. In the same pan, cook garlic in remaining 2 tablespoons of olive oil, stirring, until fragrant for about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, red wine vinegar, tomato paste, raisins, and pine nuts, and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in the fresh basil, oregano, and flat leaf parsley. Serve caponata mixture with ricotta on the toasted bread.
ITALIAN-STYLE BRUSCHETTA
Light and fresh for a quick tasty appetizer.
Provided by Francine Lizotte Club Foody
Categories Appetizers and Snacks Bruschetta Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Stir tomatoes, basil, 3 tablespoons olive oil, red onion, garlic, red wine vinegar, and pepper together in a bowl; let tomato mixture stand at room temperature for 15 minutes, then place in the refrigerator to marinate for 45 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Brush one side of each slice of bread with remaining olive oil. Place bread slices, oiled-side-up, onto a baking sheet.
- Broil until golden brown, about 2 minutes; remove from oven. Spoon tomato mixture evenly over the top of toasted bread slices; drizzle balsamic vinegar evenly over tomato mixture. Serve immediately.
Nutrition Facts : Calories 234.3 calories, Carbohydrate 28.5 g, Fat 11.1 g, Fiber 2.2 g, Protein 5.9 g, SaturatedFat 1.7 g, Sodium 281.4 mg, Sugar 3.7 g
Tips:
- Use ripe plum tomatoes to make the ammogghiu sauce for the best flavor. You can also substitute canned whole peeled tomatoes, but be sure to drain them well and crush them by hand before using.
- If you don't have almond butter, you can substitute another type of nut butter, such as peanut butter or cashew butter. Just be sure to use a creamy nut butter, not a crunchy one.
- If you're using fresh basil, be sure to chiffonade it (stack the leaves, roll them up tightly, and then slice them thinly) before adding it to the ammogghiu sauce.
- To toast the bread for the bruschetta, you can either use a toaster or a grill pan. If using a toaster, be sure to toast the bread on both sides until it's golden brown and crispy.
- If using a grill pan, heat the pan over medium-high heat and brush the bread with olive oil before grilling. Grill the bread on both sides until it's golden brown and crispy.
- Serve the bruschetta with the ammogghiu sauce immediately, while the bread is still warm and crispy.
Conclusion:
Bruschetta with ammogghiu sauce is a delicious and easy-to-make appetizer that's perfect for any occasion. The combination of sweet tomatoes, savory almond butter, and fresh basil is irresistible. Plus, it's a great way to use up leftover bread. So next time you're looking for a quick and tasty snack or appetizer, give this recipe a try. You won't be disappointed!
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