ira

>Bruschetta Chicken Ciabatta Sandwich

Now, there's a mouthful.

ekscrunchy

Amsdon that is interesting. You know I love the taste of plantains but never think about cooking them. I had NO IDEA that fufu was a Cuban dish but then I know next to nothing about Cuban food beyond ropa vieja! Your description sounds delicious. They are quite easy to find here in New York as you might imagine..I think I now have to pick some up and get that recipe from you!

amsdon

EKS ure anythime.

I just had to add this to the bruschetta part: Jack in the Box also has a Chipotle Chiabatta Chicken Sandwich.

Back to the main post however, what is the preferred bread for the Bruschetta for a west coaster? They seem to only have "French bread"

ekscrunchy

Ams: If you have only the baguette type bread, you might try slicing it on a very long diagonal or use sourdough bread.....or at least that is the advice given by Sally Schneider in her very good new book, The Improvisational Cook. She has quite a few ideas for bruschetta..including one that sounds great using pancetta or guanciale..here is the gist of it:


Preheat oven to 375. Cut half-inch slices from rustic bread; trim crusts. Brush one side with olive oil and rub both sides with cut garlic. Arrange slices oiled side down on baking sheet. Cover each slice with thinly sliced guanciale or pancetta. Grind pepper over the top and bake about 25 minutes or until golden and crispy...

Other ideas are to top with caramelized onions and thinly sliced ricotta salata and black pepper, or with roasted tomatoes chopped coarsely and sprinkled with olive oil and fresh herbs or with a ragout of favas or edamame garnished with slivers of Parmesan.

Dayle

I'm drooling....guess what I'll be having for dinner tonight!

ira

>what is the preferred bread for the Bruschetta for a west coaster? <

It's usually made with a country white bread.

Ciabatta is good.

You could also get frozen white bread dough or fresh pizza dough and bake it yourself.

ekscrunchy

Me, too! I have some Spanish chorizo in the house so might use that with scamorza.

annhig

hi, y'all

there is a whole book written by Robert Graves' son about Pan oilio [and other variations on this spelling, which I may have misremembered] in spain.

at it's simplest, it is bread and [olive] oil, with/without tomatoes/salt/ garlic. It is a staple food eaten by children coming home from school, workers coming in from the fields, people wanting a simple snack. there are as many variations as there are villages in Spain, and they none of them agree about how to do it!

the difference between Italy and spain is that in italy, it has now found its way onto restaurant menus; in spain, it is what you eat at home.

I now eat this at home when I'm hungry - a slice of bread, a drop of oil, and a really good tomato. yum.

regards, ann

ira

>... a slice of bread, a drop of oil, and a really good tomato. yum.<

Down here in the rural Southland, we spread mayonnaise on two slices of white bread, slice up a mater from the garden, and eat the sanwich standin' at the sink.


Actually, in its own way, it's not bad.

Dayle

Oh, Ira, you just killed my appetite. Cannot tolerate mayo.

amsdon

TC: Along the lines of your particular point, it's like the word Realtor which is frequently mispronounced as Relator even by real estate agents.

Ok what about the word ricotta?
I hear it pronounced rigotta by some.

Thanks for the recipe too Scrunchy. And Yantar rocks.

ekscrunchy

Hi Amsdon: Here in New York some people even pronounce it "ree-gott." (Can you believe it is 2:32 am and I am sitting here....?)

tomassocroccante

There are plenty of "Italian-American" pronunciations we hear around New York that have a strange ring to them once you've heard the word in Italy or studied a little Italian.

"Ree-GOAT" for ricotta and "Pru-SHOOT" for prosciutto. And of course lots of names that have lost their Italian accent. (Can't think of one now, but we could start a list) It feels like a brand of New Yorkese you hear in the movies.

I wonder if any of these reflect a Sicilian or Calabrian or Neopolitan dialect, since those were principal points of origin for Italian immigrants, or if it's just Americanization. Back home in Nebraska we have a town called Prague, and even though it was settled by Czechs, it's pronounced "Praig" by one and all.

Jake1

Thanks, tom

amsdon

Yes exactly. A recent Ellen show had an Italian-American family/restaurant owners explaining Sunday dinner. The ingredients included the same "re-goat".

I have heard this pronounciation

Itallian? Or what?
1. Pasta FAH JEWL
2. Bru-jowl (rolled meat dish)

ams

llamalady

C'mom, guys - cut those of us with tin
ears some slack!

I've got years and years of French
classes under my hat and I've been
to Europe umpteen times and I STILL
make basic mispronounciations over
and over. I just do not hear the
nuances so necessary to speaking
another language well. And I hate
it! I also fail miserably at basic
math and tuning a guitar so the part
of my brain that manages those abilities is obviously permanently
on vacation elsewhere........

Altho' Mr.S. is musical and is
good at math so I'm not sure
what his prob. is...LOL!

Sign me - Madame Malaprop

gracie04

"Down here in the rural Southland, we spread mayonnaise on two slices of white bread, slice up a mater from the garden, and eat the sanwich standin' at the sink."

Ira, you just described my dinner from last night! How did you know? You forgot to add a little salt and pepper to the tomato, though.

Your fellow Southerner,
Johanna

scrb

And what the heck is gabagool that Tony Soprano is fond of?

With peppers and something else, maybe vinegar, on a baguette kind of bread.

ripit

It's capicola. Being from NY, this is a pet peeve of mine. NY Italians have this tendency which I find incredibly irritating of dropping the ending vowel on just about all Italian words (mostly food related) and changing c's to g's and p's to b's for some reason. The previous is perfect example of both.

ekscrunchy

But does that dropping of vowel endings originate in New York or does it reflect dialect pronounciation in the home towns of the ancestors of these New Yorkers. The people who own my favorite Italian deli are descended from people from Avellino...they do tend to say ri-GOT (not ri-GOAT)..would this be how the name of the cheese is pronounced in Avellino?

Where is Tony's family from, I forgot..Naples? Remember when they went to that city and Paulie walked down the street calling the men "Commendatore.." and getting blank expressions..?They felt so out of place back in the Old Country..

I hear "pas-ta fah-JEWL" and "bra-JOLE" all the time in NYC.. One more thing about pronounciation: There is a "curse" phrase that sounds like "bah-fan-gool"....what in the world is the derivation of this phrase..??