Tomato Bruschetta is a classic Italian Appetizer. It is perfect for an evening snack; its fresh, tasty and full of flavor.
Watch this Masala TV video to learn how to make Tomato Bruschetta , Tiramisu , Spaghetti Carbonara and Vitello Alla Milanese Recipes. This show of Lively Weekend with Host Kiran Khan aired on 12 December 2020.
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Tomato Bruschetta:
Ingredients
130gms Sour dough bread
200gms Chopped plum tomato
5gm Italian olive
2gm Basil leaves
4gm Balsamic glaze
20 ml Olive oil
2gm Garlic
6gm Salt
1gm Black pepper
2 gm Oregano
Method:
• Grill the 2 slices of bread.
• Mix the chopped tomato with salt, black pepper, chopped basil leaves, Taggiasche olives, half balsamic glaze, chopped garlic, oregano and EVOO.
• Put on the top of the two bread slices, garnish with the micro basil leaves on the tomato
• Serve on the same plate.
Tiramisu:
Ingredients:
Cream cheese 500 gram
Whipping cream 200 gram
Caster sugar 50 gram
Egg yolk 120 gram
Coffee cup 8
Biscuits lady finger 26
Cocoa powder as required
Method:
Whisk the whipping cream until hard texture. Reserve in the fridge.
Wisk the egg yolk with the sugar, until coming white, add the mascarpone and mix with a silicon spatula from the bottom to the top, slowly to keep the air inside.
Add the whipping cream in the same way.
Start the tiramisu with a layer of mascarpone cream, soak the biscuits in the coffee and make the second layer, recover the biscuits with the cream and make another layer. Recover again with cream.
Let rest the tiramisu for at list 12 hours. Serve with some cocoa powder on the top.
Spaghetti Carbonara:
Ingredients:
Spaghetti 125 gram
Egg yolk 100 grams
Beef bacon 120 gram
Italian cheese 50 grams
Parmesan cheese 100 gram
Black pepper 2 gram
Salt 5 gram
Method:
Cook the spaghetti in boiling and salted water for 10 min.
In a pan, drop the beef bacon chopped, let sweat all the fat and became crispy. Take out the meat from the heat and keep on the side. Keep the fat in the pan and add some fresh grounded black pepper and let roast, add some cooking water from the pasta.
After 10 min, strain and put the pasta into the pan together with the bacon liquid base and continue to cook for 2 min. take out from the heat and add the egg yolk, the parmesan cheese and the pecorino cheese emulsified all, check the seasoning and adjust if needed.
Plate and add the crispy bacon on the top. Finalize with a pinch on fresh grounded black pepper.
Vitello Alla Milanese:
Ingredients
Veal rib-eye (beef) 300 gm
Parmesan 30 gm
Cherry tomato 100 gm
Arugula salad 125 gm
Cherry tomatoes 100 gm
Eggs (big) 3
Breadcrumbs 300 gm
Flour 100 gm
Sunflower oil 500 ml
Salt 2 gm
Black pepper 1 gm
Lemon 1
Method
Depends on the thickness of your meat, make it flat to 1 cm. Make two or three cuts on the edges of the cutlet to keep the form curly up as they cook.
Heat up the sunflower oil in a medium high heat about 180/200 C. The secret to cooking the meat is to cook it quickly at high temperature to seal the outside and create a crunchy breading while keeping the inside moist and juicy.
At the same time, whisk the eggs and place them in a large pie plate.