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BRUSCHETTA AND FETTUCCINE

Lunch by Cathi Iannone - TOMATO & GORGONZOLA BRUSCHETTA

This is my favorite bruschetta! The gorgonzola has just enough strength to stand up to the pesto, with a whisper of garlic on the chewy baguette bed. Perfection!

Ingredients from our garden: Cherry tomatoes and basil

Additional: extra virgin olive oil, garlic, crumbled gorgonzola cheese, shaved Parmigiano Reggiano, ciabatta bread.

Preheat oven to 350 degree. Slice baguette into 1/2 in slices. Toast lightly for a few minutes. Slice the tip of a clove of garlic and rub each piece of toasted baguette with the garlic so it melts a bit into the bread. Halve the cherry tomatoes and toss with the pesto and a little bit of extra virgin olive oil. This will loosen it up a bit. Top the baguette slices. Top with about a teaspoon of crumbled gorgonzola cheese. Return to oven and toast until the cheese starts to melt just a bit. That's it!

And, whatever you do, DO NOT pronounce it brooshetta, it is broos-ketta There is no brooshetta in Italian! Thank you.

ROASTED BUTTERNUT SQUASH & ITALIAN SAUSAGE FETTUCCINE

This ragu is rich and subtle at the same time, and the beauty of this dish is that it manages to be soul warming without being overly heavy. The coaxed sweetness from the roasted butternut squash, roasted garlic, and caramelized onions is nicely contrasted by the savory richness of the Italian Sausage, which offers a hefty body to an otherwise smooth and creamy sauce.

It is rustic, yet full of nuances with an unexpected crunch from the toasted walnuts, and the aromatic, crispy fried sage that tops the dish. A final drizzle of olive oil and a sprinkling of Parmigiano Reggiano cheese are perfect finishing touches. 

This rustic pasta pairs sweet and savory and is purely flavored. Surely, a great dish to have in your everyday arsenal!

Buon Appetito!