Bruschetta With Ammogghiu Sauce Sicilian Recipes
BRUSCHETTA WITH AMMOGGHIU SAUCE - SICILIAN
Ammogghui is a Scilian tomato sauce that has been made to accompany fish and beef for centuries.The original sauce was made with roasted tomatoes, garlic and first cold pressed extra virgin olive oil. Posted by request.
Provided by Lorac
Categories Vegetable
Time 10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pulse all ingredients, except bread, in processes to make coarse pesto.
- Taste and correct seasoning.
- Can be left in refrigerator to intensify flavors or use immediately on grilled bread.
- Ammogghiu, is a Sicilian sauce for grilled fish.
SICILIAN BRUSCHETTA RECIPE - (5/5)
Provided by Fred
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F. Lay bread on a baking sheet and drizzle with about 2 tablespoons of olive oil. Bake until toasted and light golden brown, about 5 minutes, then set aside. Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium high heat. Cook eggplant stirring often, until softened and starting to brown, for about 8 minutes. Transfer to a bowl and set aside. In the same pan, cook garlic in remaining 2 tablespoons of olive oil, stirring, until fragrant for about 1 minute. Add celery, bell pepper, and olives, stirring to combine, and cook until softened, 5 to 8 minutes. Stir in 1/4 cup water, red wine vinegar, tomato paste, raisins, and pine nuts, and cook until heated through. Stir in reserved eggplant, salt, and sugar, then mix in the fresh basil, oregano, and flat leaf parsley. Serve caponata mixture with ricotta on the toasted bread.
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