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Bruschetta from the Po Valley
6 thick slices of bread (preferably Tuscan bread)
3-4 oz. new Reggiano Parmesan cheese
balsamic vinegar (to taste)
1 tbs. extra virgin olive oil
a clove of garlic
salt
Toast the bread over a flame, making sure that only the outside is toasted
and the inside remains soft. While the slices are still warm, rub the
garlic on one side (more or less vigorously, according to personal
preference), sprinkle with a little salt, and then lay thin slices of
Reggiano parmesan on the bread. Sprinkle balsamic vinegar on each piece,
slowly count up to twenty and then sprinkle with olive oil. To guarantee
the success of this recipe, it is necessary to season the bread while still
warm.
Wine recommendation: Tavernelle Cabernet Sauvignon Villa Banfi
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