Bruschetta Two Ways

On Monday I had a couple of friends, Stephanie and Jemma over for a meal and whipped up a couple of fail-safe bruschetta choices as part of our antipasti - or starter.

Bruschetta is a beautiful, beautiful thing and yet so often I've had bland versions and been disappointed. When the three of us, and our jet-setting friend Jade, were in Rome earlier in the year, we attended a pasta making class and I asked the chefs about the perfect bruschetta (theirs was insanely good). As ever in Italian cookery, the key is using the best possible ingredients - quality is mandatory. Also they told us to never, ever put tomatoes into the fridge as this takes away from the flavour - a rule I've stuck to since, and can genuinely taste the difference.

Here are two ways to top bruschetta Italian style - the second is a creation of my own made simply to use up the last of my homemade Walnut and Basil Pesto. The below makes about 6-8 slices for each topping and they are suitable for all the family.

Bruschetta - tomato and Pesto and Mascarpone

Tomato Bruschetta

• 1 ciabatta (or other crusty fresh bread) Couple of large tomatoes (room temperature)
• 1 clove garlic
• 2 tbsp Extra Virgin Olive Oil - Italian preferably
• 1 tsp balsamic vinegar
• Tsp sea salt
• Tsp black pepper
• Optional: few basil leaves

Firstly slice up the ciabatta and set aside. Peel a garlic clove and cut in half, now rub all over the bread slices using the 'wet' part of the garlic to impart some great flavour. Lay flat on a plate or a board and season with sea salt and black pepper, then turn over and do the same. Set aside for the minute.

Cut the tomatoes into small chunks, removing most of the seeds and place into a small bowl. Top with the olive oil and balsamic and stir. Leave to stand for a good half an hour.

Now lightly toast the slices of ciabatta under the grill on both sides. Remove from the grill and top with the tomatoes.

You can of course add a final flourish of basil to add another classic Italian taste, but these are great as they are.

Pesto & Mascarpone Bruschetta with Mozzarella

• 2 tbsp Walnut Pesto (homemade pesto is always better but jarred is fine if that's all you have)
• 1 tub mascarpone cheese
• Half a ball of mozzarella
• Grating of fresh nutmeg
• Black pepper

Repeat step one from the Tomato Bruschetta to get the slices ready for the topping.

Simply combine the pesto and mascarpone and mix really well with a wooden spoon until completely combined and a minty green hue. Add a generous pinch of black pepper and mix some more.

Spread over a generous spoonful onto each, and then grate over a little nutmeg onto each.

Tear the mozzarella and add a small piece to the top of each slice.

Tip: any leftover topping makes a fantastic alternative dip for blanched asparagus spears, sliced peppers or carrot batons.

Rome in Food

One of the key ‘best bits’ of our recent Rome mini break, for my three good friends, Jemma, Stephanie and Jade was undoubtedly the food. We enjoyed fantastic morsels of food from the moment we arrived till the very last moment we left (cramming in last minute bruschetta en route to the airport).

Here’s a breakdown of some of our best bites during our four-day stay in Rome over the Easter break,

At Osteria Da Vita & Dina, a little trattoria close to the Vatican, was where we enjoyed our first meal and this opened our tastebuds up to the endless delights of Roman cooking. I shared a pizza so light and so crisp but with a rich, delicious topping of cheese, pig’s heat meat and mushrooms - a Bascaiola with a fresh, light and beautiful Caprese Salad of tomatoes, mozzarella and basil with Jade and we were literally groaning in delight at every mouthful. Jemma enjoyed a pizza and Steph some ravioli and we shared a carafe of wine – equivalent to a litre and the meal was less than £40 in Sterling. The pizzas were something we enjoyed all around Rome too.

Bascaiola Pizza and Caprese Salad in Osteria Da Vita & Dina

Raviolli at Osteria Da Vita & Dino

Seafood Linguini at by the Grand Caffe Maggiore by the Basillica Santa Maggiore washed down with delicious Birra Morretti. Such a simple 'sauce' or coating to the pasta made up of a little oil, a few sweet tomatoes, prawns, mussels and clams plus the tiniest pinch of basil - stunning to see and to taste. Lasagne here was also a treat - the meat was ground so finely, and it was rich and filling and made all lasagnes I've tried in the UK pale into insignificance. 

Lasagne at Grand Caffe Magiore

Seafood Linguini at Grand Caffe Maggiore

When visiting the Colosseum we enjoyed a hearty and delicious lunch at Messenzio Ai Fiori, a really great find. Jemma and I both had melt-in-the-mouth tagliata on a simple rocket salad and topped with sea salt and shavings of Peccorino. Beautiful. Jade had Saltimboca and Steph had Escalope de Millanese and both were equally fantastic. The calamari sharing appetiser we had here was mind-blowingly tasty, fresh and cooked to utter perfection. 

Saltimbocca at Messenzio Ai Fiori

Tagliata at Messenzio Ai Fiori

The best calamari at Messenzio Ai Fiori

Another great meal enjoyed was at a restaurant in the Piazza Navonna area after wondering around taking in the many foodie shops in the area. Here we had one of my favourite charcuterie Selections and the creamiest, most delicious burrata - stunning. I had the osso bucco - veal shin, slow cooked in a gorgeously rich tomato based sauce – beautiful. Other dishes here included a pork with truffles and cream that was so rich and delicious we were all jealous of Jade’s choice, a rabbit ragu with tagliatelle and a grilled seabass – all great.

Burrata

Osso Bucca

Rabbit Ragu

Pork with Truffles

Charcuterie all around Rome was good – whether in a nice restaurant or as a bar snack and the bruschetta was unlike anywhere I’ve enjoyed before – the flavour, although using a few very simple ingredients was just incredible. Also the olives, which all seemed to have been sourced locally, were sensational. I’ve long been a fan of Greek olives as my favourites, but these proved a fantastic contender.

Bruschetta

Charcuterie

Charcuterie

Sweet treats are not to be sniffed at it Rome either, whether a gelato, a pastry or a pudding such as the most beautiful looking (and tasting) tiramisu; you’re sure to find something to appeal to your sweet tooth.

Pastries at Grand Caffe Maggiore

Tirimisu - the best pick me up

Italians take food incredibly serious and it shows. Rome was one of the finest culinary trips I’ve ever been on and left me seriously hungry for more, not to mention a few pounds heavier. If you like Italian food, Rome is an absolute must-visit city for you.

Enchanted by Rome - A Travel Guide

For the Easter break, three of my girlfriends and I, traveled to Rome for a four night break - a chance for us to spend quality time together in the enchanting city.

Whilst we certainly had tourist attractions and a slice of culture on our agenda, also featuring on our wish-list was delicious food, great wine and lots of fun - all of which scored highly.

We managed to pack quite a lot into our five days - especially given two of the days saw each of us with a hangover and I’ve pulled out some of our favourite experiences and places to pop onto your must-do/see list if you find yourself in Rome.

Tourist Attractions

The Vatican Museum

Whilst I'm not personally religious, I doubt anybody could fail to be moved by such unfaltering beauty, sculpture, beautiful floor-to-ceiling tapestries and the astonishing attention-to-detail that were created way back before the likes of motorised engines and exist throughout the Vatican. The ceiling paintings are simply stunning and I found each area incredibly moving but nothing more-so than the Sistine Chapel - just astoundingly beautiful. 

Inside the Vatican

Beautiful icon inside the Vatican

Vatican selfie with Stephanie, Jemma and Jade

Obviously we went at an extremely busy time, but it’s apparently always like this – be prepared for huge crowds, and some areas, particularly the Sistine Chapel, you’ll feel slightly like cattle being moved along by the masses. Ensure you’re well covered as this is a religious venue, and prepare to be silent in some of the spaces for the same reason.

Churches

Aside from the beautiful Vatican, Rome has an abundance of churches, each beautiful in its’ own way. The architecture and composition of each is certainly something to behold. My Mum's side of the family are Catholic and so going into a local church in different cities to light a candle is somewhat of a tradition and I did so at the impressive Basillica Santa Maria Maggiore which was only a few minutes’ walk from our hotel.

Basillica Santa Maria Maggiore

Colosseum

The Colosseum, is one of the most recognisable buildings in the world – a huge oval, amphitheatre, built back in 72AD and still standing, almost in entirety today. The venue for gladiator fights and synonymous with that Russell Crowe film, the Colosseum is truly a sight to behold and it’s incredible to see the scope of the place – it’s absolutely huge. It apparently had an average audience of 65,000 spectators for gladiator fights so this should give you an indication of the magnitude. It’s a really beautiful building- we sadly didn’t get inside due to the huge crowds and having other activities planned for the evening we visited, but were able to spend some time here and around the ruins which surround the Colosseum. We acted very much like the tourists we were, and hired a Surrey Bicycle – a four-person bike, which was absolutely hilarious and a great way to move around Rome having plenty of giggles. We foolishly went up a huge hill and then, obviously had to come back down it – which is not necessarily to be recommended, but was great fun and we lived to tell the tale.

Colosseum

Colosseum selfie with my friend Jade

On the Surrey bicycle with Jade, Stephanie and Jemma

Roman ruins

Trevi Fountain

We were lucky to visit Rome during a warm weather spell and our experience at the Trevi Fountain was a cramped one - everyone was clamouring to get to the front and throw a coin in backwards for the mythical luck it brings – a guaranteed return to the city of Rome. Selfies were happening left, right and centre, including us. We grabbed a gelato before heading into this area and joined the masses in just stopping and admiring a beautiful piece of architecture.

Trevi Fountain

Food

Food was one of the biggest highlights for us – from the light and crispy pizzas, a variety of delicious pastas, risottos, and more classical Italian dishes such as tagliata, saltimbocca, osso bucco and the cheese and charcuterie that just made every mouthful delicious. Another more detailed foodie post to come.

Seafood Linguini

Tagliata

Charcuterie

Nightlife

There’s plenty to choose from in Rome, whether it’s a quiet drink in a bustling trattoria whilst watching the colourful world go by, a trendy cocktail in the Piazza Navonna area or a light night dance and drink at Testaccio – the clubbers area. We enjoyed all of these plus Trastevere for beautiful wine surrounded by beautiful people and a cheesy night at Campo di Fiori – a square full of bars then onto Shari Vari, a club in the area in a converted cave. A post with some further details is coming soon.

Drinks by the Basillica Santa Maria Maggiori with Stephanie

Shari Vari drinks and dancing with Jemma, Jade and Stephanie

Getting Around
We actually found the city fairly easy to navigate on foot, and were lucky we had good, dry and fairly warm weather to enable us to do so. We did grab a 3-day Metro pass for around 20 each, but only used it a handful of times as we were so close to most places.

Sleep

We stayed at the DVE Suites on Piazza de Vittoria Emmanuelle – a basic four bed room on a bed and breakfast basis. Due to enjoying the nightlife a little too much, we didn’t make it up for breakfast at all – but it looked great. We paid around £600 with for the four nights between us which was really reasonable in comparison to some other hotels we checked out. It was a fairly basic hotel but had absolutely everything you could want, was spotlessly clean, and the lovely staff were so accommodating and helpful – we just couldn’t fault them.

Rome is a stunning city - with tons to see and do and I wouldn't hesitate to book a return trip. Prices are on a par with London or any other big city, and you can either go upscale or down, depending on your budget. We paid approximately £130 each for flights with Easyjet outbound and British Airways inbound. One thing is for sure, I doubt anybody would leave Rome feeling disappointed. Enjoy!

Truffled Mushroom & Leek Tagliatelle

This is a really quick and simple vegetarian pasta dish perfect for mid-week as it can be made in 20 minutes, is loved by all the family, tastes great and is a good option for Meat Free Monday too.

I used a black truffle oil I purchased in Rome recently, but you can pick this up easily in the supermarket, and whilst it's a slightly expensive, indulgent ingredient; you only need a tiny bit to give a fantastically earthy, rich flavour.

We all enjoyed this - including my 18-month old, Bridget who is living up to my pen-name for her of Toddler Foodie. 

Truffled Mushroom and Leek Tagliatelle

Here's how:

• 250g fresh tagliatelle (can use spaghetti, linguini or any other long pasta)
• 1 tbsp olive oil
• 1 clove garlic
• 2 leeks
• 200g mushrooms (a mix is great - I used ordinary and chestnut) 
• 125ml single cream
• 50g Pecorino Romano (other hard cheeses such as Parmesan, Cheddar or )
• Pinch black pepper
• Salt
• 1 tbsp truffle oil

Firstly fill the kettle and place on to boil. Now add the olive oil to a pan and place on a gentle heat.

Peel and crush the garlic and slice the leeks and add to the warming oil to gently sauté.

Slice the mushrooms and set aside for a moment. Grate the cheese and also set aside.

Once the leeks have softened; the oil will be beautifully flavoured too. Now add the mushrooms to the pan and at the same time add the boiled water to a saucepan with a pinch of salt and place the pasta in to cook. TIP: Cook for one minute less than the packet instructs and drain.

While the pasta is cooking add to the leeks and mushrooms, the cream and the Pecorino Romano and season generously.

Once the pasta has been drained, add to the pan with the mushrooms and toss to ensure all strands of tagliatelle are nicely coated in the sauce.

Now finally add the final flourish - the truffle oil - drizzle over the whole thing then mix through to ensure an even distribution. Taste to ensure you're satisfied with the flavour - if too subtle add a tiny drop more until you're happy. Enjoy!