So for our own recipe for Italian dishes, we chose to make Tomato-Cheese Bruschetta and Spaghetti with Mussels, Tomatoes and Parsley! :) We got good grades for both so I thought of sharing with you the recipes! :D I also love the photos I took and I even played with saturation, color enhancement and stuff! :)
The bruschetta was easy to make and instead of using mozzarella cheese I just used quickmelt cheese! :)
Bruschetta Recipe
Ingredients:
1 loaf crusty Italian bread, cut diagonally into serving slices
1/2 cup olive oil
1 can (14.5 ounce) Diced Tomatoes, drained
1/2 chopped sweet onion
2 tbsp chopped fresh basil
1/2 tsp finely chopped garlic
1/4 tsp salt
1/8 tsp black pepper (ground)
2 cups Mozzarella Chesse (shredded) or quickmelt cheese! :)
Procedure:
1. Preheat oven to 400F. Brush both sides of bread slice with oil. Place slices on baking sheet, bake 5 minutes on each side, or until golden brown.
2. Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided onto each slice of toast. Sprinkle with cheese.
3. Bake for another 3 minutes or until the cheese starts bubbling then serve! :)
for our take, we placed the cheese on top first then when it melted, that's the time we placed the diced tomatoes. What I like about this dish is the play with color or the contrast of different colors especially red..
This next recipe is the Spaghetti with Mussles, Tomatoes, and Parsley! :) or what they call it in Italy, spaghetti con le cozze
Ingredients:
1 kg. fresh mussels or small clams, in their shells
olive oil
300 mL dry white wine
400 g spaghetti or spaghettini
3 garlic cloves, peeled and crushed
500 g. can chopped tomatoes
2 tbsp freshly chopped parsley
salt and pepper to taste
Procedure:
1. Put the mussels in a bowl of cold water and rinse several times to remove any grit or sand. Pull of the beards then use the back of a knife to remove any barnacles and scrub well under cold running water. Discard any mussles that are not firmly closed. Drain.
2. Heat the oil and wine in a saucepan and add the mussels. Stir over high heat until the mussels open. Remove and discard any that don't open.
3. Lift out the cooked mussels with a slotted spoon and put them in a bowl. Reserve the cooking liquid. Cook the spaghetti with plenty of boiling water according to the packet instructions, usually about 8 minutes.
4. Meanwhile, add the garlic to the mussel cooking liquid in the pan and boil fast to reduce and concentrate the flavor. Stir in the tomatoes, return to the boil and boil fast for a further 3-4 minutes, until reduced. Stir in the mussels and half the parsley and heat through. Taste and season well with salt and pepper.
5. Drain the pasta, reserving 2 tablespoons of the cooking water in the pan. Return the pasta to the hot pan and stir in the sauce. Sprinkle with the remaining parsley and serve.
This is so good that I will even consider it as a comfort food and I just love how it is different from what spaghetti taste like here in the Philippines, though I still added a little sugar ^^,
Hope you enjoy these recipes and love my pictures as I do! :) Next cuisine would be Spanish cuisines... :) Paella and Churros! :D
The bruschetta was easy to make and instead of using mozzarella cheese I just used quickmelt cheese! :)
Bruschetta RecipeIngredients:
1 loaf crusty Italian bread, cut diagonally into serving slices
1/2 cup olive oil
1 can (14.5 ounce) Diced Tomatoes, drained
1/2 chopped sweet onion
2 tbsp chopped fresh basil
1/2 tsp finely chopped garlic
1/4 tsp salt
1/8 tsp black pepper (ground)
2 cups Mozzarella Chesse (shredded) or quickmelt cheese! :)
Procedure:
1. Preheat oven to 400F. Brush both sides of bread slice with oil. Place slices on baking sheet, bake 5 minutes on each side, or until golden brown.
2. Combine tomatoes, onion, basil, garlic, salt and pepper; mix well. Spoon evenly divided onto each slice of toast. Sprinkle with cheese.
3. Bake for another 3 minutes or until the cheese starts bubbling then serve! :)
for our take, we placed the cheese on top first then when it melted, that's the time we placed the diced tomatoes. What I like about this dish is the play with color or the contrast of different colors especially red..
This next recipe is the Spaghetti with Mussles, Tomatoes, and Parsley! :) or what they call it in Italy, spaghetti con le cozze
Ingredients:
1 kg. fresh mussels or small clams, in their shells
olive oil
300 mL dry white wine
400 g spaghetti or spaghettini
3 garlic cloves, peeled and crushed
500 g. can chopped tomatoes
2 tbsp freshly chopped parsley
salt and pepper to taste
Procedure:
1. Put the mussels in a bowl of cold water and rinse several times to remove any grit or sand. Pull of the beards then use the back of a knife to remove any barnacles and scrub well under cold running water. Discard any mussles that are not firmly closed. Drain.
2. Heat the oil and wine in a saucepan and add the mussels. Stir over high heat until the mussels open. Remove and discard any that don't open.
3. Lift out the cooked mussels with a slotted spoon and put them in a bowl. Reserve the cooking liquid. Cook the spaghetti with plenty of boiling water according to the packet instructions, usually about 8 minutes.
4. Meanwhile, add the garlic to the mussel cooking liquid in the pan and boil fast to reduce and concentrate the flavor. Stir in the tomatoes, return to the boil and boil fast for a further 3-4 minutes, until reduced. Stir in the mussels and half the parsley and heat through. Taste and season well with salt and pepper.
5. Drain the pasta, reserving 2 tablespoons of the cooking water in the pan. Return the pasta to the hot pan and stir in the sauce. Sprinkle with the remaining parsley and serve.
This is so good that I will even consider it as a comfort food and I just love how it is different from what spaghetti taste like here in the Philippines, though I still added a little sugar ^^,
Hope you enjoy these recipes and love my pictures as I do! :) Next cuisine would be Spanish cuisines... :) Paella and Churros! :D
very fine dining presentation :) well done!
ReplyDeletethank you! :)
ReplyDelete