Alright so real talk between you and I real
quick. Of all the bruschetta videos I've ever made,
I keep getting the same annoying question which is:'Why do you call it brus-ket-a?' Well, because Captain obvious, I was born
in the great old land of Italia, and that is what you call it, you call it brus-ket-a,
but hey if you want to call it bruschetta, by all means call it bruschetta, nobody cares
as long as it's delicious, but how about you leave me alone and you leave my girl Giada
alone if you want to call it bruschetta or ricotta or spaghetti, let me live! Let me live! It's the same thing. Ricotta, ricotta. Spaghetti, spaghetti. Brus-ket-a, bruschetta. It's fine, it's good just eat it. Hi guys, I'm Laura Vitale and on this episode
of Laura in the Kitchen I want to show you an updated version of my bruschetta, brushcetta,
whichever you want and my roasted pepper recipe. Now, I asked you on Instagram a couple weeks
ago, I was thinking about doing, not a series, but like starting to share updated versions
of recipes that I have shared with you many many moons ago, because I have changed a lot
of the recipes, I do things a lot differently now than I did years ago, and I had an overwhelming
exciting response saying how much you would enjoy the updated versions, you know, so I'm
going to start with the very first which was the very first video I ever made which was
brushetta, bruschetta whatever you call it, and also roasted peppers because I don't really
ever make one without the other, and since Summer weather, Spring weather whatever you
want to call it is officially here, you will be seeing these a lot on my Instagram if you
follow me so it will be a great way for me to send you to the recipe and you can make
this exact version because it's a staple, we can't live without it. Let me sort of run you through what I've got
here. I've got garlic, I've go these beautiful sweet,
deliciously plump tomatoes, I've got an array of bell peppers, lots of basil, I've got some
capers that I have rinsed, oregano, extra virgin olive oil, a little red wine vinegar,
and I've got a little bit of salt. You also need some bread, of course, and that's
really it but these are the best - this is the best combo and it's the best bruschetta
and the best roasted pepper recipe in the history of ever. For roasting the peppers, I put mine right
on my gas burner, if you don't have a gas burner, what you want to do is you want to
cut them in half lengthwise, put them cut side down on a baking sheet and pop them under
the broiler to really char the skin. I do this right on my gas burner, but like
I said if you don't have a gas burner, you're going to want to do it - you're going to have
to do this however it fits on your stove, I kind of move them around like that, and
you're looking for them to - they'll start to pop and you're looking for them to get
really charred all around and I'll show you what they look like when they're there, because
these burners are a little bit big, I have to maneuver them around but my regular stove
back there fits three of them perfectly, but once you see them like that, but all over,
that's when you'll know you're ready to flip and once they're all blackened I'm going to
put them all in a bowl and I'll show you what they look like when they are there. Peppers are hot, put a lid on let them steam
ten, fifteen minutes, twenty minutes, half an hour, however long it takes for them to
not be so, so hot so you can peel them, so I do that so that I don't have to cover them
with plastic wrap and waste anything I just put a lid on top of the bowl, it's good to
go. Let's work on the tomatoes. Now, you can use any tomato you want for this,
I really love these little vine ripe tomatoes here, they are so sweet and they are so fantastic,
we love them, plum tomatoes really sweet beautiful Jersey plum tomatoes would be really good
here as well. What you need to do though is you need to
- you see, you cut the tomato in half, there's a lot of seeds, a lot of water, so I just
kind of squeeze that out because I don't want that in my final dish because I want the juice
of the tomato to mix with the olive oil but I don't want the excess water and seeds, so
I just squeeze them out and it makes a big, big difference. So, take a few minutes to do that and then
we are going to chop them all really nicely and it's going to be so delicious. Got all my tomatoes diced, now I took a clove
of garlic, it was really, really big and I just sort of smashed it, and I'm not even
going to cut it because I want the garlic flavor to infuse but I don't actually want
any small pieces of garlic running through it because that's just the way we've been
wanting it and it's delicious and I just love that, it's a little bit more mild. Then you take about a tablespoon of capers,
and I make sure that I rinse them really well under cold water, to get rid of as much of
that vinegar taste as possible, but the capers here add a lovely salt note to this but in
a little bit of a different way, you don't really bite on a big piece of caper or take
away a caper flavor but everything together just sort of blends into the most delicious
combination ever. So you just want to make sure that you chop
the capers really, really well because you want it to kind of mix throughout the whole
thing and that's what makes them so delicious, and the first time I had this was when I went
to Tuscany last year and somebody made bruschetta like this with capers in it and it was a game
changer, and I have been making it this way ever since and I don't think I will ever change
because I'm just too in love with the flavor combination, so. And then I just take basil, and I just run
my knife down and just slice it and give it a chop just so that it blends with everything. Add that right in. A good pinch of oregano, just sort of pinch
it between your fingers as you add that in just to break up the leaves and to really
expose the oils. Pinch of salt and really good quality extra
virgin olive oil. Good amount of that. Take a spoon. Give all of that a really good stir and this
is going to just sit aside and the flavors will meld and be absolutely divine when you
top this on some charred bread it is absolutely life changing. This is done, it needs to set aside so that
the flavors can meld. I'm going to go get a bowl of water - you
heard that right - and I'll meet you back here so we can start cleaning the peppers. I'm going to take the other half of the clove
of garlic, because it was pretty big, and I'm going to add that to this bowl. I'm not even cleaning my counter because all
the same flavors are going to go in it. So before I move onto the peppers which is
going to be a messy job but I have to walk you through it because it is important, I'm
going to take another small bunch of basil, basil looking sad but it's fine, pretty soon
it'll be growing from the garden and it'll be so pretty and happy. And I'm going to chop together the basil with
a little bit more of the capers, I am telling you this is the way to make roasted peppers
and bruschetta because it just is the most incredible combination and Spring and Summer
is here, most likely there will not be a single week going forward until the Fall on my Instagram
where you won't see one of these or both of them because I know a lot of you follow me
on there and you see what I eat day to day, and I love that you follow me for that. I appreciate it and if you don't then you're
missing on the party. Okay, so in this bowl I'm going to add the
same suspects, alright? But here you're also going to add a splash
of vinegar. Okay? Couple teaspoons, not a lot. Amazing. Let's talk peppers. If I catch you taking this pepper and running
it through the faucet, running it through water, I will come over there with my absolute
favorite weapon which is the wooden spoon, and I'll show you a thing or two about a thing
or two. You're washing away all the phenomenal flavor. Now you're asking yeah but the stuff on there
it sticks and it's a mess, so here's what you do. You have a bowl of water, this is the bowl
I had the peppers in, okay? You wet your hands to get rid of the skin,
you never ever wet the pepper. You don't want to rinse the pepper because
you'll be washing off all of that charred flavor that you worked so hard to create. So you just take your hands, wet it in the
water, and patiently take off as much as you can and then a lot of the rest, you take off
with your knife which I will show you in just a minute, you can do this on the outdoor grill
even, on a char grill, on your gas grill, whatever you got. It's worth it. I know it's a step extra and I know you can
buy roasted peppers in a jar, been there, done that. But if you want roasted peppers for your antipasti,
you have to roast your own. Nothing else needs to be said, you have to
roast your own. So you see? We took off most of it right? I'll take the rest of it off in a minute and
I'll show you. Set that aside and move onto the next one. Look at that. It comes right off. Cut your peppers lengthwise. Take away just the core. And then if you have anything leftover that
you don't want, I like a little bit of the char because it adds flavor, I would never
wash that off. If there are bigger pieces like maybe that
one right there, peel it right off, but you can also have your knife kinda help you peel
that off but you never want to wash it off, so I always slice the peppers from the inside
so that your knife doesn't slip because the outside is quite slippery, but if you do it
this way, your knife doesn't slip. See that? You add those right in, so yeah you just use
your knife to help you take off any bits and pieces that you don't want, but I'm just going
to go ahead and slice the rest of these, I'll slice some bread so we can toast it, then
we eat. Favorite time of day. And it's beautiful outside, which means once
we're done wrapping this episode, we'll be eating this outside. I have some ciabatta here that I'm toasting
on my bruschetta pan. I get a ton of questions about where you can
get this pan, this pan gives you the most delicious char grilled flavor on your bread,
it's mainly for bread it's not for anything else. You can find them online, but if you live
in the Philadelphia, South Jersey area, go to Fante's Kitchen in south Philly, they will
have these, I've purchased backups of these, I brought these to Italy to my nonna's house,
because I love this so much it's thin it's easy so if you live around here go to Fante's
and they'll have them for you. And they're really inexpensive too but it
makes for the best bread for this type of thing and it cooks up really really fast,
so just put your bread on there, this is about to come off, keep an eye. To my roasted peppers, just going to add a
good drizzle or two of extra virgin olive oil, and I'm also going to add a good pinch
of salt. Give these a really good stir. I'm going to pop them into the bowls along
with the tomatoes because I like the bread to be toasted, and kept on the board for people
to make their own bruschetta, bruschetta whatever you want to call it, so the bread doesn't
get soggy. So I'm going to do this and then we have a
taste. What you can do too, as soon as the bread
comes off the grill, cut a piece of garlic in half, rub that on there, skin and everything
and it warms up that garlic and you've got the most insane flavor ever, you can already
smell it, it's just incredible. Ah. Listen, I've been waiting a long time. I've been waiting a long time for this. You know? You know, I want to tell you something. I do, but hold on. I love my foods, I do, I love my foods I love
them all. This on the table tonight, outside, a little
Parmiggiano Reggianio, little salami, little prosciutto, this is going to be our dinner
tonight. And I know that you wish that you were invited. If you lived next door, you would be. But you can make this, have your own outdoor
back yard party whatever you want to have, it's the best, I just love Spring and Summer
for this type of food, these are staples in our household, this is how I've made them
for a long time now and this is pour updated version that I don't think is going to change
for a very long time if ever LauraintheKitchen.com for the written recipe. You just need to make it, you just do so that
you can feel the vibe with me. I'll see you next time. Bye.
