Bruschetta with cod liver
Time to cook: 25 minutes
Total Servings: 2
Bruschetta. bruschetta or, less frequently, bruschetto from bruscare, to bake on coals (in Romance dialect)) - Bruschetta is a traditional Central-Italian common dish (it has analogues in other regions as well); in our time it is an "antipasto" before main courses to "whet your appetite". The main difference between bruschetta and sandwiches or toast is that the bread slices are pre-dried before being fried (on a grill, on a rack or in a pan without oil). Ciabatta is ideal for making bruschetta (Wikipedia). On the boundless territories of our motherland Italian recipes find a new life and freedom. Here we are - we experimented and experimented and a whole series of new bruschetta recipes was born. And so. к. today's topic is cucumbers "6 hundred", we do have something to show and tell!!!
Ingredients for bruschetta with cod liver:
- Pickled Cucumber (Jar of gherkins "6 Hundred". I'm not much of a pickle lover, but these gherkins were very satisfying. All perfect, crunchy and spicy.) - 1 jar.
- Chicken egg - 1 pc
- Tomato - 1 pc
- Fenugreek - 1poon
- Cod Liver (Any standard can of cod liver. As long as it says - "original". "Murmansk" - is a paste made of liver and waste.) - 1 jar.
- Capers - 1 tablepoon
- Parsley - 1 bunch.
- Bread (Ciabatta. It doesn't matter what kind. It can be light, dark, with olives, onions, or anything else...) - 4 slices.