KYFF, Grilling Italy

What to grill this weekend? How about some bread? Bruschetta is one of my most popular recipes and is so simple to prepare. It is an ideal snack to enjoy while you are waiting for the main dish on the grill to be finished. 

Ideally, use day old or very dense thickly-sliced bread. The addition of the smoke from the grill adds magical flavor to the crust and it’s toppings. There is no limit in toppings for your bruschetta, just let your imagination run free. Think of your bread crusts as an artist’s canvas. 

Join me for a bruschetta tour through Italy. Which, BTW, the variety in bruschetta toppings vary from region to region. 

When canal-side in Venice, I must have my bruschetta with Baccala' Mantecato, that is topped with whipped salted cod. This cod is making me thirsty! Vino prego!

While in Siena, I’ve enjoyed grilled toasts di fegato, that's made with garlicky chopped liver.

The southern part of Italy is the region to feast on the superior quality of fruits from Italy's fertile soil, particularly Naples. Ahh, delicioso pomodoro. This is the bruschetta most people envision - crowns of sweet ripened tomatoes, basil and olive oil.   

Before you take your first bite, let me transport you to my favorite place in Positano; Trattoria La Tagliata where Bartolo is the family's grill chef. He will take really good care of you - while you nibble on his bruschetta, enjoying the priceless view of the Amalfi Coast and await his grilled specialties.

Something wonderful happens to country-style bread when it’s brushed with olive oil and grilled. It’s smoky flavor adds another layer to olive oil, fresh tomatoes with lots of caramelized garlic, parmesan cheese, and capers. Dry day-old bread makes the best bruschetta, so this is a good way to use up yesterday’s loaf of Italian, French, or sourdough bread. Serve bruschetta with salad or soup, or as a snack with a chunk of sopressatta.

This recipe is from my first book, and to pass along just how much everyone enjoys bruschetta from the grill it’s my very first recipe in the book, page 14.

Bruschetta

From Grilling with Chef George Hirsch | The cookbook By George Hirsch with Marie Bianco © 1994

Makes 6 

3 cups seeded and diced plum tomatoes

24 cloves caramelized garlic

2 Tablespoons grated parmesan cheese

1 Tablespoon capers, rinsed

Salt and pepper, to taste

12 slices round country- style bread, sliced 3/4 inch thick

1/4 cup olive oil

6 basil leaves, chopped

Grated parmesan cheese 

To make the topping, combine the tomtoes, garlic, parmesan cheese, capers, salt and pepper.

Brush the bread on both sides with olive oil and grill 10 to 15 seconds on each side. Press down on the bread with a spatula so that the bread picks up grill marks.

When the bread is grilled, top off the slices evenly with the tomato mixture and place them in a foil pan on the grill. Close the hood and heat for 4 to 5 minutes. Remove the pan and sprinkle each bruschetta with basil and parmesan cheese.

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Going to County Limerick

You don't have to walk far to bump into a friendly face, make a new friend or be subject to true hospitality while in Ireland. I think every comic, storyteller and musician must have a bit of Irish in them. Join me and my friend Will for some authentic good Irish conversation, as we sample tradional pub fare.

le meilleur thé est en France

Most people would think go to England to get the best tea. But, believe it or not - France actually had tea nearly 25 years before the English. I am talking 17th century, in the 1630s. Tea became popular in French aristocratic circles and its rumored that the French actually initiated the addition of milk to tea. Well, that doesn't surprise me one bit, they put cream in everything. Today, I am touting that the best tea is in France, and you can get it at Mariage Frères (Mariage Brothers) tea company in Paris; which today the oldest tea house in France, founded in 1854. The Mariages have family roots in the tea import biz, since late 1700s.

Grow It, Grill It

Sometimes to go forward in life we just need to look where we came from, our ancestors. The sustainable way of life has lit a fire, (no pun intended) under many people today in the US. A trend I hope sticks around. The funny thing is if we just travel 8 hours by plane to many places in Europe; like Ireland, Italy and Sweden, we can see first hand how simple it is, because this kind of lifestyle hasn't changed much for many there. They still grow it, raise it, cook it, grill it and in this case - just keep the recipes simple. 

homemade manicotti I was so fortunate to have been embraced by the beautiful Barba family, who own Trattoria La Tagliata, perched high in the hills above Positano. You know, that Amalfi coastal village made extra famous in the movie, 'Under The Tuscan Sun'. This trattoria is hidden from the tour buses and shops. And you'll find centuries old-style cooking. Sustainable is an understatement there; the wines, olives, olive oil, cheeses and meats are all raised by the family.

very fresh mozzarella and vine ripened tomatoes

A combination of fresh ingredients and traditional family recipes, made from their hillside farm crops create simple tasty, original dishes. The Barba family uses every inch of their steep hillside property. The olive trees are artistically grown among lemon trees, tomatoes, lettuce, peppers, basil and chickens on the loose.

The part that really struck me was the way the family works together. Everyone has an important role. Bartolo Barba (nicknamed O'Baron) helped La Tagliata blossom and grow through his brotherly love. He's the king of the grill and knows all the secrets of cooking meat to perfection. To describe the precise taste of his meats are, well, you just have to taste it. It's not just one thing- the magic of meat, meets fire and smoke.

Luigi Barba, (bellow, nicknamed O'Cheffon) had a vision. His passion for good and wholesome food took him to a piece of land high up on a hill and with his dedication he realized a dream come true, at La Tagliata.

Dora his wife, has always worked with her husbend, O'Cheffone. She enriches each recipe with her experience. Her dedication contributed to Tagliata becoming a family business. Her smile always warming, awaits you and encourages you to mangi or eat up. 

Enzo and Peppino are the sons of O'Cheffone and Dora. They were raised with good work ethics from their parents. Thanks to strong family values and love of their land, they have continued improving the family business created by their father.

So the story is- grow it, cook it, or grill it and do anything for that matter with love and it will be good!

La Fondita

My favorite al fresco little Kitchen with big flavor is located on 27 East in Amagansett, NY. I consider La fondita one of my regular local eateries for a quick, fresh and authentic bite of Mexican fare — lucky for me close to my home.

No tacos today. I enjoyed fresh Guacamole and Tortilla Chips, Barbacoa de Res Steamed (chile rubbed beef ribs), Posole Rojo (pork + white hominy soup) and classico Hecho en Mexico Coca Cola.

Emphasizing the fresh ingredients of a traditional taqueria, La fondita's authentic Mexican "street food" is perfect take-away or to enjoy in our outdoor garden. Tacos, Posole Rojo, Tostadas and Enchiladas are just a few of the Mexican specialties that can be enjoyed at La Fondita.