Start by cutting the tomatoes into small cubes. As small as you can. Put them in a container. Then you can continue cutting the zucchini. You can do this with a cheese slicer, but if you have a mandolin it is even more convenient (pay extra attention to your fingers)!
The thinner the zucchini, the better. You really only have to grill it for a very short time. Brush the zucchini with oil with a brush.
TIP: if you are going to grill, always put oil on the product and not in the pan. Due to the ridges in the pan, the oil does not reach the product that you want to grill and it still bakes.
Keep your pan hot and grill the zucchini (if they are thin) really briefly in the pan. Then put them on a plate.
Making garlic oil
Yes! Finally Hugo allows you to use your garlic press or a fine grater. The garlic has to be really fine for the oil. Mix the clove with the oil and you immediately have a very fine, fresh garlic oil.
Bruschetta and crostini …
The difference between a bruschetta and a crostini is really only the size of the bun. A crostini is small and a bruschetta is a larger, toasted slice of bread. You can cut pieces from a ciabatta baguette for one and a larger, traditional bread for the other.
Coat slices on both sides with the garlic oil and briefly roast them at 180 degrees in the oven.
You already have the tomatoes ready for the salad on the crostini. Also cut a shallot and chop some olives into small pieces. Basil should not be missing here either.
Tear off a lot of leaves from the plant and cut it small. Mix everything together well. In itself the taste is quite good, but Hugo chooses to add some white wine vinegar.
Making bitterballs from “left over” Risotto
Yesterday we of course got to work with an Italian mushroom risotto. Hugo made an extra amount of this to be able to use today as a filling for the bitterballen. If you have any leftovers, do not hesitate to grab it. Then we can get started!
For a croquette you need 3 important ingredients. Prepare a deep plate with an egg (which you just whisk), a plate with breadcrumbs and a plate with flour. Get it ready in the right order:
Then knead nice, small balls of the risotto and dip them one by one in the plates. Wrap in the flour, then in the egg and finally roll in the breadcrumbs.
TIP: Do the first two actions with one hand and the last with the other. Then it won’t be a huge mess.
Fry them briefly at 180 degrees and ready! They are delicious!
Make up shelf!
Hugo invests the crostini in two different ways. He makes some with the tomato-based salad -which you have made before- and some with the grilled courgettes. You can drape the courgettes nicely on the bun and finish with a chili / mint dressing *.
You can also make the bruschetta with the blue cheese, arugula and pieces of pear. Or with raw ham, arugula and pieces of fresh figs. Drizzle some extra virgin olive oil over both.
* This dressing is made from fresh mint, chopped chili, balsamic vinegar and olive oil. Mix in a bowl and you’re done!