Bruschetta Caprese

I feel like one of those fancy New York bloggers publishing this, as it isn't really a recipe but just a snack, or a quick summer lunch, and mostly it isn't something new and original, probably all the Italian bloggers are giggling too: hahaha Caprese salad, how original!

But I just got a new iPhone and I couldn't wait to try the camera out, after all I seem to use my phone as much as a camera as for making calls! For the 'recipe': well, just toast some nice crusty bread, rub with garlic if you like (not really necessary for a Caprese though!) top with mozzarella, tomatoes and basil, and then sprinkle with salt and a drizzle of extra virgin olive oil. The basil and the black and yellow tomatoes are from my garden, the red ones aren't, no more tomatoes now, but they are still cheap in the shops, and relatively tasty, so I hope to enjoy this kind of salad (or bruschetta) for a few more weeks yet!

Photos and Recipes by Alessandra Zecchini ©

A big cheese scone ring

I felt like baking something savoury, like cheese scones, but instead of making individual ones (like you are supposed to do with scones) I made a cheese scone ring, it was soft and delicious, especially when still warm from the oven, cut in slices and served with butter. A great afternoon snack for a rainy day, when it is nice to have the oven on and the kitchen warm and smelling of baking.

Ingredients:

1 egg plus 3 eggs yolks

200 g self raising flour

100 g grated cheese (like Edam)

1 pinch dried mixed Italian herbs (rosemary, sage, parsley, thyme)

1 cup milk

Salt to taste

Mix all the ingredients and pour into a ring tin greased with butter. Bake at 180°C until the top is golden and the "big scone" is shrinking away from the edges of the tin. 

Photos and Recipes by Alessandra Zecchini ©

Fried Polenta Sushi

idea, recipe, photo, all by Alessandra Zecchini

This is easy! Use leftover polenta and roll it up in a sheet of nori seaweed using a sushi mat...just like when making norimaki. Cut into pieces and deep-fry until the polenta is golden. Sprinkle with a little salt and serve.