Bruschetta with Tomatoes Recipe [Bruschetta con pomodorini e olio] (Tomatenbruschetta Rezept)

Bruschetta are a very easy dish, but not very filling. It's best served as a starter or as a quick and delicious small dinner.

Bruschetta for 4 (120 kcal / serving)

200g tomatoes
30g finely chopped Spanish onions (the big, watery ones) (you can take regular ones, but they might be a bit too spicy)
5 basil leaves
2tbsp olive oil extra vergine
8 slices of baguette
1/2 - 1 garlic clove (to taste)

1. Remove the tomatoe stem, cut the tomatoes in half and remove the core. Cut into small cubes.
2. Cut the basil into fine stripes.
3. In a toaster oven or your regular oven or with the grill function of your microwave: toast the baguette slices until crisp.
4. Cut the garlic clove in halb and then rub the toasted baguette with the cut face.
5. In a bowl, combine tomatoes, onions and basil. Add the olive oil. Mix well and taste with salt and pepper.

6. Just before you're serving the bruschetta, arrange the topping on the baguette slices. If you're doing it too early, the bread will get all soggy.

Buon Appetito!

Spaghetti alla Siracusana Recipe

I haven't been blogging for over half a year now. Not because I'm not cooking anymore - I still am several times a week - but because posting recipes is kinda hard work. The bigger was my surprise, when I saw, that this blog is still visited by people, looking for recipes.  I would have never expected it. I hope, I can blog recipes more often from now on. Maybe every friday... I'll try my best.

Spaghetti alla Siracusana for 4 (610kcal / serving):

400g spaghetti (or other noodles if you like)
100g egg plant
1 red bell pepper
1 yellow bell pepper
160g zucchini
700g tomatoes
black olives (I think that 10 are okay, but if you like them, you can add more and if you don't like them, you just leave them)
fresh basil leaves (ca. 8)
2 garlic gloves
3 filets of anchovies (Don't worry, it won't taste like fish in the end. But be careful, just take the ones in oil, not the salty ones.)
olive oil
salt and pepper to your taste
parmesan

1. Wash the zucchini and eggplant and cut them in 1 cm cubes. Sprinkle with a bit salt and let stand for ca. 20 minutes. It'll increase the aroma.
2. Meanwhile, remove the stem of the bell peppers. Wash and cut into 1 cm cubes.
3. In a pot, big enough to hold the tomatoes, bring enough water to boil. Scratch a cross in the bottom of each tomatoe, that'll help the peeling later. Now blanch the tomatoes in the boiling water.
4. When the skin starts bursting, get the tomatoes out, chill under cold water and then peel the skin.
5. Cut the tomatoes into 1cm cubes.
6. Cut the olives into half.
7. Peel the garlic and crush it with a wooden spoon.
8. Now you need a pan. Add like 4tbsp of olive oil into the pan and bring to medium heat. Add the garlic and let brown. Then take out.

9. Put zucchini and eggplant in the same pan. Fry until they're getting slightly brown.

10. Add the anchovy and while frying, squash them with a spoon.
11. Add tomatoes and bell pepper. Mix well an keep frying.

12. When everything's covered with oil, reduce to low heat and let simmer for 10 minutes.
13. In the meantime, cook the spaghetti.
14. When the time has passed, add basil leaves and olives to the sauce and bring to medium heat again.

15. Add the cooked spaghetti to the sauce and stir everything. Add salt and pepper to your taste.
16. Finally arrange the spaghetti on a plate and sprinkle with parmesan and you're done!

Buon Appetito!