- 30 min
Bruschetta with Squaquerello, Rapini and Cruschi Peppers
1 wholemeal baguette
1 bunch rapini
5-6 cruschi peppers (sun-dried sweet peppers)
extra virgin olive oil, as needed
salt and chilli pepper to taste
1 garlic clove
1 Nonno Nanni Squaquerello
Nonno Nanni Squaquerello is a fresh, distinctly flavoured soft cheese.
To start, let's prepare the rapini: clean and wash the rapini and braise in a frying pan with a drizzle of olive oil, the garlic clove and a little chilli pepper.
Cover and let it braise on medium heat for 15 minutes maximum, season with salt and set aside.
In another pan, fry the cruschi peppers in plenty of extra virgin olive oil, turning them on all sides; drain on paper towels, season with salt and set aside. Slice the bread and toast it in the oven or on the grill. On each slice of toast, spread a thin layer of Nonno Nanni Squaquerello, top with some rapini and crumbled cruschi peppers, drizzle with extra virgin olive oil and serve.
Recipe devised by food blogger
Sale & Marzapane
32 years old, a mother, wife and researcher, I love my work but my best experiments are done in the kitchen, between one ingredient and another. I mix, whisk, knead and I never give up until the flavour, colour and shape achieve just the right balance.