We all needed a good thrill and to feel united and carefree again, even if only for a few hours, and thanks to our Azzurri, this happened.
After the game was over, hearing in the streets the kids celebrating really put me in a cheerful mood, and so, to make my own small contribution to this national joyfulness, here is a very simple recipe with our heart colors and some typical products that represent Italy even across the border

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

CHEF

Lorena Terenghi

KITCHEN

Italian

DIFFICULTY

Easy / Beginner

SOCIAL

Chi does not like bruschetta raise your hand….
Tasty and never tiring, since they can be topped with an infinite number of ingredients, bruschettas have an all-Italian signature, and today I prepared this version using very practical and very tasty Altamura bruschettas from PanBiscò Company, the unique and original, ready-made bruschettas topped with extra virgin olive oil and oregano.

Image Gallery

Recipe in Detail

For 4 bruschetta di Altamura

INGREDIENTS

  • 100 g of mortadella (in a single thick-cut slice)

  • 100 g robiola or soft spreadable cheese

  • grilled peppers

  • e.v.o. oil

  • pepper

GUIDE / INSTRUCTIONS

  • Dice the mortadella and coarsely chop it with the mixer then add the robiola and a drizzle of extra virgin olive oil, without adding salt, and give it a few more strokes of the mixer.

  • Mix and add a light grinding of pepper.

  • Spread the mortadella cream on the Altamura bruschetta and add grilled peppers to taste.

NOTES

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