:: Borgo di Vagli ::

Dina's Recipe

For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home. As this year’s oil harvest is at the forefront of many of our minds, we decided to highlight some unusual but mouth-watering Bruschetta toppings. All recipes are sufficient to serve 6 people

Cannellini, sausage and tomato

Ingredients:

-	3 thick slices of tuscan bread
-	250g of cooked cannellini beans
-	2 large ripe tomatoes
-	2 sausages
-	salt
-	olive oil
-	rosemary

Procedure:

1	On a low heat lightly cook the rosemary until soft.
2	Add the beans and simmer for 10 minutes.
3	Remove the rosemary and crush the beans with the back of a folk.
4	Remove the sausage from the skin and break into small pieces and grill until cooked/slightly brown.
5	Dice the tomatoes and add oil and salt.
6	Toast the bread and top with the crushed beans, diced tomatoes and the sausage.

Cheese, truffle and ham

Ingredients:

-	3 thick slices of multigrain bread
-	50 g truffle butter (room temperature)
-	150 g cured ham
-	100 g soft cheese
-	salt to taste

Procedure:

1	Combine the soft cheese and ham in a mixer on a low speed for 15 seconds, add the truffle butter and mix for a further 10 seconds.
2	Spead the mixture onto the toasted bread and bake in a preheated oven at 180 degrees for about 10-15 minutes.

Figs and cured ham

Ingredients:

-	3 thick slices of tuscan bread
-	6 large ripe figs
-	6 slices of cured ham/prosciutto crudo
-	olive oil

Procedure:

1	Peel the figs and cut them into pieces and place in a bowl and crush them with a fork.
2	Toast the bread. Drizzle a little olive oil on each slice of bread.
3	Spread the pulp of figs on the bread.
4	Add a slice of prosciutto to each bruschetta and serve.

Sausage, courgette/zucchini and stracchino

Ingredients:

-	3 thick slices of multigrain (cereal) bread
-	1 pork sausage
-	2 zucchini
-	250 g stracchino
-	olive oil
-	salt
-	one peeled clove of garlic

Procedure:

1	Lightly fry and colour the garlic in a little olive oil and add a little water so it doesn’t burn.
2	Wash the zucchini, cut into slices and fry in a little olive oil and season.
3	Remove the garlic and leave the zucchini few minutes, add salt and a little water.
4	Remove the sausage from the skin and break into small pieces and lightly brown and then add the zucchini and cook for 5/7 minutes.
5	Once cooked, take the bread slices, spread the "mixture" of zucchini and sausage and cover with a few tablespoons of Stracchino cheese and place on a greased baking tray and bake in a preheated oven at 180 degrees for about 10-15 minutes.

Cheese, celery and walnuts

Ingredients:

-	3 thick slices of tuscan bread
-	130g fresh ricotta cheese
-	20g walnuts
-	1 stick of celery
-	Olive oil
-	Salt and pepper

Procedure:

1	Toast the bread, clean the celery, wash, dry and cut into very small cubes.
2	Chop the walnuts coarsely. Work the fresh ricotta with a fork until it becomes creamy, then add half of the chopped celery and a pinch of pepper and mix well.
3	Lightly cover the toasted bread with olive oil.
4	Spread the mixture of ricotta cheese and celery on the bread slices, then sprinkle with the diced celery evenly chopped walnuts.
5	Sprinkle again with a little extra virgin olive oil and serve immediately.

Vegan

Ingredients:

-	4 thick slices of crusty tuscan bread
-	2 medium aubergines (eggplant)
-	6 medium ripe tomatoes
-	half a peeled onion
-	a handful of olives
-	olive oil
-	seasoning

Procedure:

1	Cut the eggplant into cubes and lightly fry in olive oil for 10 minutes.
2	Remove and lightly fry the onion slices and add the chopped tomatoes, eggplant and olives, season and cook for a few more minutes.
3	Spread the mixture on the sliced bread and cook in a preheated oven at 180 degrees for 8/10 minutes.

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