While moored up in Marzamemi, Sicily, we met an amazing gentleman named Stefano. We later discovered that he’s an ex-Admiral of the Italian Navy – he was a helicopter pilot!
He was born in Rome but has lived in Catania, a large city near the base of the beautiful but deadly Mt. Etna, for 40 plus years. We’ve learned so much from him about cooking, sailing, and life in general. He always seems to surprise us with another interesting fact for the day.
Stefano picked us up at the Catania marina one morning to drive us up to see Mt. Etna! We couldn’t believe we were getting a grand tour of this massive and absolutely beautiful volcano. While driving towards Mt Etna, Stefano quickly pulled over to the side of the road behind a truck that had bundles and bundles of garlic hanging all over it.
I thought you have to be kidding me! I LOVE garlic!
He placed the garlic in the car and off we drove. Kim and I kept saying wow it smells so so good. Stefano said the smell is good but to strong, we will all have a headache in no time. So what’s the Italian way to fix the problem? Tie the garlic to the wing mirrors outside your vehicle.
I just kept giggling thinking we are driving all the way to Mt. Etna with two large bundles of garlic flapping in the wind
Boy was I glad he purchased that garlic! On our way home the topic of bruschetta came up and Stefano said, “I will show you the right way to make a true bruschetta.” I thought fantastic! A quick stop at a local bakery for fresh bread and we were in the galley in no time cooking up a storm.
Wow is all I have to say! With all the fresh tomatoes, garlic, olive oil, herbs and love we put into making it, it was the best bruschetta I have ever tasted. It’s so simple and easy your bellies will be thanking you!
Admiral’s Bruschetta Video staring Salvo, Loryn and Admiral Stefano!
[gmc_recipe 1550]
Well, interesting. That is not the way we make our intalisn Bruchetta: first I roast my pieces of (left-over) baquète. I than use a garlic clove to rub it over the toast. All goes in a bread-basket. Than I cut my tomatoes in four and take out the inside (give it to the dog). Cut the tomato in smaller pieces so you can later use a spoon to spread it onto your toasted pieces of garlic bread. Mix tomato with enough olive-oil, basilic, pepper and salt. Just a little origano. All herbs fresh of course. Drink a nice white or cool young red with it.
What is the recipe? Seems to be missing…
Sorry about that Jason – the device that held my recipes expired and doesn’t work anymore. I need to go back and manually re-write them down. It’s on my list of things to do. If you watch the video on this one, however, you’ll see the ingredients needed. There’s very few items needed 🙂