LOOK FOR THE 50 MINUTE PILOT CABLE PRODUCTION OF THE SOUTH SIDE SOCIAL CLUB THAT WILL AIR ON HBO, A&E OR THE FOOD NETWORK AROUND MID AUGUST THIS YEAR. THIS POTENTIAL REALITY SHOW WILL GIVE YOU AN INSIDERS LOOK AT HOMEMADE WINE-MAKING AND HOME STYLE ITALIAN COOKING FOR LARGER GROUPS. THROUGHOUT WINE SEASON THE CLUB COOKS FOR 20-40 GUY’S EVERY SATURDAY AND UP TO 125 FOR SPECIAL EVENTS. OUR COOKBOOK WILL ALSO GO INTO FULL NATIONAL PUBLICATION AND BE AVAILABLE AT THE TIME OF THE SHOWS INTRODUCTION. VINCENZO
Ingredients
- BRUSCHETTA: AS PRONOUNCED IN ROME, COMES FROM THE LATIN WORD "BRUSCARE", WHICH MEANS TO TOAST, TO ROAST OVER COALS OR TO BURN. IN TUSCANY IT’S CALLED FETT’UNTA, WHICH REFERS TO OILED SLICE. THIS APPETIZER OR MEAL, PENDING HOW HUNGRY YOU ARE, IS PROBABLY ONE OF THE MOST INCORRECTLY PRONOUNCED ITEMS ON A MENU TODAY. MOST NON-ITALIAN SPEAKING AMERICANS USE THE SOFT “SH” SOUND AND SAY “BRUH SHEH TEH”. IN ITALIAN THE PRONUNCIATION IS “BROOS KEH TEH”. EITHER WAY, YOU WILL GET WHAT YOU ORDER. MOST SERVERS THAT DON’T KNOW A LITTLE ITALIAN WILL NOT KNOW THE DIFFERENCE IN PRONUNCIATION EITHER. AND THE PRODUCT, AS MOST PEOPLE SEE IT, IS AN APPETIZER, CONCEIVED AS ITALIAN GARLIC BREAD WITH A TOPPING ON IT.
- THE ORIGINAL AND TRADITIONAL ITALIAN BRUSCHETTA IS TAKING A SLICE OF GRILLED ITALIAN BREAD, RUBBING IT WITH SLICES OF CUT GARLIC CLOVES, AND THEN DRIZZLING IT WITH EXTRA-VIRGIN OLIVE OIL. DONE! GRILLING “IS” THE BEST WAY. TODAY HERE IN THE USA OR EVEN IN SOME REGIONS OF ITALY YOU’LL HAVE LITTLE DIFFICULTY FINDING TASTY VARIATIONS. YOU CAN GET IT TOPPED WITH EVERYTHING FROM MUSHROOMS TO SEAFOOD, COOKED BEANS, HERBS, VEGETABLES, AND CHEESE.
- BASIC BRUSCHETTA:
- INGREDIENTS:
- 2-3 GARLIC CLOVES CUT IN HALF
- 4-8 SLICES OF GOOD CRUSTY ITALIAN BREAD, ABOUT 3/4 - INCH THICK
- GOOD EXTRA VIRGIN OLIVE OIL
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
- INSTRUCTIONS:
- PREHEAT GRILL TO MED. / HIGH. GRILL THE BREAD ON BOTH SIDES UNTIL LIGHTLY GOLDEN BROWN AND GRILL SCORED. AS SOON AS IT COMES OFF THE GRILL, RUB ONE SIDE WITH THE CUT SIDE OF THE GARLIC. DRIZZLE THE GARLIC SIDE OF THE BREAD WITH OLIVE OIL, SPRINKLE WITH S&P TO TASTE AND SERVE WARM.
Directions
TOMATO AND BASIL BRUSCHETTA:
INGREDIENTS:
6 ROMA TOMATOES, DICED OR CANNED DICED WITH MOST OF THE JUICE REMOVED IN A PINCH
A GOOD EXTRA VIRGIN OLIVE OIL
2-4 CLOVES OF CHOPPED GARLIC,
A GOOD SPLASH OF BALSAMIC VINEGAR
SMALL HANDFUL OF THINLY SLICED FRESH BASIL
SMALL HANDFUL OF CHOPPED FLAT LEAF PARSLEY
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
1 CUP OF FRESHLY GRATED PECORINO ROMANO OR PARMIGIANO-REGGIANO, OR MIXED. (OPTIONAL)
½ LB. OF SHREDDED MOZZARELLA CHEESE, (OPTIONAL TOPPING MELTED UNDER A BROILER).
INSTRUCTIONS:
FOLLOW THE SAME PROCEDURE AS ABOVE FOR BASIC BRUSCHETTA, THEN TOP WITH THE FOLLOWING MIXTURE:
IN A MEDIUM BOWL, TOSS THE TOMATOES, BASIL, PARSLEY, GARLIC, OIL, VINEGAR AND S&P TO TASTE. MIX WELL AND LET SIT AT ROOM TEMP FOR ABOUT 20 MINUTES OR SO TO LET THE FLAVORS SET IN. YOU CAN REFRIGERATE, BUT NOT TOO LONG BECAUSE THE TOMATOES WILL BECOME SOFT. PLACE THE BREAD SLICES ON A PIZZA PAN OR SUCH AND USING A SLOTTED SPOON, TOP WITH THE TOMATO MIXTURE. IF YOU ARE GOING TO USE THE CHEESE ADD IT NOW. SPRINKLE SOME CHEESE OF YOUR CHOICE (OR BOTH), ON TOP OF THE TOMATOES AND PLACE IT UNDER THE HOT BROILER UNTIL THE CHEESE MELTS. SERVE IMMEDIATELY. IF OR WHEN YOU EXPERIMENT, USE ANY TOPPING YOU WANT.
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Submitted 5/31/06.
Source: SOUTH SIDE SOCIAL CLUB COOKBOOK
Submitted By: VINCENZO PAOLINO
vinpaolino@verizon.net
BRUSCHETTA