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By Root 353 0

bruschetta comes from the Roman dialectical verb root bruscare (which means “to cook or roast over hot coals”), we use an industrial toaster at Otto, and you can use a simple toaster oven, a panino press, or a regular oven broiler for equally delicious results. One tip is to cook the bread a little bit longer than you think—a deep dark golden brown crust yields a much more complex flavor, and the crunch is indispensable for a great bruschetta experience.

As a simple and delicious way to turn a couple of bruschette into a nice light meal, serving a few well-chosen cheeses can also be a fun way to explore regional variations in the key of milk. Often served at the end of the meal, cheese has really become its own category at both simple and fancy enotecas in all of my favorite towns throughout Italy.

Artichokes

Tomato & Lardo

Cabbage

Bruschetta

MAKES 6 TOASTS

Six ¾-inch-thick slices filone or other country bread

2 garlic cloves, peeled

Grill or toast the bread, turning once, until marked with grill marks or deep golden brown but still soft in the center. Rub a garlic clove just around the circumference of each toast, along the jagged outer crust. Divide the topping of your choice among the bruschetta, and serve.

Each of the following topping recipes makes enough for 6 bruschetta, to serve 6.

WHITE BEANS

SERVES 6

Use ½ recipe (a generous 2 cups) White Beans (VEGETABLE ANTIPASTI).

CABBAGE

MAKES A GENEROUS 2 CUPS PHOTO OPPOSITE

2 tablespoons extra virgin olive oil

2 tablespoons unsalted butter

2 ounces smoked bacon, cut into ¼-inch dice

½ medium white onion, thinly sliced

1 pound red or white cabbage (about ½ medium cabbage), halved, cored, and cut crosswise into ½-inch-wide ribbons

2 tablespoons red wine vinegar

Maldon or other flaky sea salt and coarsely ground black pepper

Combine the oil, butter, bacon, onion, and cabbage in a large pot and cook over medium-high heat, stirring, until the cabbage is well coated and beginning to wilt, about 5 minutes. Cover, reduce the heat to low, and cook until the cabbage is very tender, 20 to 25 minutes.

Add the vinegar, increase the heat to high, and cook, stirring, until most of the cooking liquid has evaporated. Season with salt if necessary and with pepper and remove from the heat.

Serve the cabbage warm or at room temperature. (The cabbage can be refrigerated for up to 3 days; bring to room temperature before serving.)

ARTICHOKES

MAKES A GENEROUS 2 CUPS · PHOTO BRUSCHETTA & CHEESE

3 cups water

1 cup dry white wine

Juice of 2 lemons

1 pound baby artichokes (10 to 12)

¼ cup coarsely chopped fresh basil, stems reserved

½ large white onion, cut into ¼-inch dice

5 garlic cloves, smashed and peeled

1 bay leaf, preferably fresh

¼ cup extra virgin olive oil

Maldon or other flaky sea salt

Combine the water, wine, and lemon juice in a medium bowl. Pull off the tough outer leaves from each artichoke, then cut off the top ½ inch of the remaining leaves. Trim the bottom of the artichoke stem, then cut off the top outer layer of the stem with a paring knife. Transfer the artichokes to the lemon juice mixture as you work, to prevent oxidation.

Transfer the artichokes and their liquid to a medium pot. Add the basil stems, onion, garlic, and bay leaf, put a pan lid on top of the artichokes to keep them submerged, and bring to a boil. Reduce the heat to a simmer and cook until the artichokes are tender (test the centers with the tip of a sharp knife), 10 to 15 minutes. Drain, reserving the onion and garlic, and let cool slightly; discard the basil stems and bay leaf.

Quarter each artichoke with a sharp knife (remove and discard any remaining tough leaves if necessary). Chop or mash the garlic.

Transfer the artichokes, onion, and garlic to a sauté pan, add the oil, and cook over medium heat, stirring occasionally, until all the artichoke leaves are tender, 12 to 15 minutes. Season with salt, stir in the chopped basil, and remove from the heat.

Serve the artichokes warm or at room temperature. (The artichokes can be refrigerated for