Crostini

I want to win a week in a Tuscany Villa!

I was recently challenged to create a Tuscan-inspired recipe, which included three key Tuscan ingredients – olive oil, tomatoes and Parmesan cheese.

Tuscany, Tuscany, Tuscany…

I last visited Tuscany around nine years ago, during a visit to my sister, who lives in a small village in the North of Italy. We challenged ourselves to take a cross-country coach trip to the alluring town of Florence and I think it remains the single most memorable daytrip of my life.

We passed through the region of Chianti and I was simply stunned by the beauty of the Tuscan countryside. Since then, it has always been my dream to go back and visit Tuscany.

So, here goes. I have created a recipe called Tuscan-Inspired Sausage, Fennel Seed and Tomato Crostini. I remember eating plenty of crostini and brushetta in Florence, although not with sausage meat though I hope the Italians would approve.

In Tuscany, the flavour of fennel and fennel seeds is common although if you can’t find fennel sausages you could just use the best-quality lean pork sausages you can find and flavour with fennel seeds. Italians often buy good sausages and split them open to use the meat.

Creating Italian recipes is never a chore for me, since I love nothing more than to stop by at my local Italian delicatessen called Buongiorno Italia. Established over 30 years ago, Tony, the owner, is always super keen to recommend fantastic Italian produce as well as some wonderful fresh seasonal produce and the most amazing locally-made gelato.

So, I picked up the three key ingredients – Olive Oil which happens to come from Tuscany called Seggiano – produced by smallholders from the Olivastra olives of Seggiano in Tuscany, Pomidori Pelati Italiani (Italian peeled tomatoes) and of course, the obligatory wedge of Parmesan Cheese.

I also found some Salsiccia Finocchio – Fennel Seed Sausages – made at La Bottega di Ado, some fresh garlic, one white onion, fresh ciabatta and fresh basil.

Tuscan-Inspired Sausage, Fennel Seed and Tomato Crostini

Serves 4

Ingredients:

1 small loaf Ciabatta or other country-style bread
4 tablespoons olive oil
1/2 white onion, finely chopped
2 whole garlic cloves, minced or crushed
4 best-quality pork sausages, flavoured with fennel if possible
1 tablespoon fennel seeds
200g Italian peeled plum tomatoes (in a tin)
2 teaspoons tomato puree
50g freshly grated Parmesan cheese
A few springs of fresh basil

Method:

1. Remove the sausages from their casings and put to one side.

2. Put a large frying pan on a medium heat, pour in two tablespoons of olive oil and gently fry the chopped onion. Once it starts to soften, add the garlic and gently fry too for just a few minutes.

3. Add the fennel seeds into the pan and stir then add the sausage meat into the pan, breaking it up with your hands as it goes in. Fry for around 6 minutes on a medium head, until the sausage meat browns and is cooked through. If there if too much fat, you could drain a little off at this stage. Keep stirring the sausage meat to break it up some more and make sure it doesn’t burn or stick.

4. Add the tinned tomatoes and tomato puree and stir well. Sprinkle some of the Parmesan cheese into the pan which will help to bind the sausage meat making it easier for topping the toast.

5. Leave the sausage and tomato mixture to cook gently while your prepare the crostini/bread.

6. Slice your Ciabatta or other bread (I like to cut mine diagonally across the loaf) drizzle with the rest of the olive oil and either place under the grill or in a griddle pan until golden.

7. Top each slice of bread with some of the sausage mixture, a scattering of more Parmesan cheese and some fresh basil leaves.

Enjoy!

The sunshine is still beating down and after so many celebrations recently it’s time for simplicity! As mentioned in my previous post, I’m hosting a linky-up/blog event called Simple and in Season with the aim of bringing together as many ‘quick to make’ recipes as possible using the lovely seasonal produce on offer at the moment. Yesterday, I ate the most amazing beetroot, goats’ cheese and walnut salad at a Marco Pierre White event, which I’ll be blogging about later. I can’t wait to re-create it, the flavours were just so fresh and made a tasty accompaniment to pan-fried chicken.

British asparagus season is also well and truly underway with a certain freshness and crispness that you just can’t beat. Today I’m opting for asparagus and cheese on toast, using Mozarella, but I also like using Wendslydale.

Asparagus needs to be treated quite delicately, none of this over-boiling until it turns grey. Lightly blanch (literally drop into boiling water or steam it for 2-4 minutes depending on thickness) or brush with olive oil and griddle for around five minutes, turning a few times. I love asparagus with butter or with cheese.

Sometimes I make asparagus gratin, lightly blanched and topped with Parmesan and breadcrumbs (below right). Asparagus and egg is also a great match; a salad with with a poached egg on top, or just used to dip into soft boiled eggs. Add a little squeeze of lemon to your asparagus to really lift the flavour.

Asparagus & Mozarella Toasts

Serves two

Ingredients

4 slices of bread (Ciabatta or perhaps a fresh bloomer)
1 clove of garlic (optional)
Olive Oil
100g British asparagus tips
A squeeze of lemon juice
100g Buffalo Mozarella (well drained)

Method

1. Pre-heat grill.

2. Lightly blanch your asparagus by dropping into boiling water for 2 minutes. Remove with a slotted spoon and rinse well under cold water. Put to one side.

3. Grill your bread on one side then flip over, drizzle with olive oil and grill the other side.

4. Once grilled, rub with a clove of garlic (optional)

5. Top your bread with the blanched asparagus tips, a tiny squeeze of lemon and cheese. Grill again until melted.
Eat!

I’m looking forward to exploring lots of other ideas through my favourite blogs and through my linky-up!

Crostini

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