IT's tomato season!! So lets make some delicious tomato & rye Bruschetta,
Recipe by Italian master chef Aldo Zilli.
Aldo Zilli is an award-winning celebrity chef and restaurateur who specializes in Italian, vegetarian and seafood cuisine. One of nine children, he was born in the small seaside town of Alba Adriatica in the central Italian region of Abruzzo and first learnt Italian home cooking from his mother in Italy and catering college.
He was the founder and chef-patron of some of London’s most exciting and innovative restaurants, Signor Zilli, Zilli Fish, Zilli Green, Zilli Café and Zilli Bar. His Italian seafood restaurant, Zilli Fish, which was located on Brewer Street, was a Soho institution and welcomed customers for over 15 years.
Aldo has written 10 books including two autobiographies, Being Zilli and My Italian Country Childhood, as well as various cook books, with his signature Italian recipes. His Fish Cook book showcases some of the fresh seafood recipes that he is so famous for. Zilli Fish and Zilli Light share his healthy Italian recipes with tips on how to eat well and still eat delicious food. His most recent book, Fresh & Green, with over 100 new exciting vegetarian recipes made the Telegraph’s Top Ten in 2012.
When I got home from school my mamma would make me bruschetta to keep me going until dinner. Now I make them as a snack when friends come round.
2 medium onions, diced
1 garlic clove, finely diced
2 tablespoons chopped fresh basil
7 heritage tomatoes, diced
3 tablespoons olive oil, plus extra for drizzling
1 tablespoon balsamic vinegar
1 rye bread loaf
1. Mix together the onions, garlic, basil and tomatoes. Whisk the oil and vinegar, toss into the onion mixture and leave to marinate for at least 1 hour.
2. Preheat the grill to high. Slice the rye bread and brush lightly with olive oil. Grill the bread on each side and serve topped with the tomato mixture.