ItalianRoman
Bruschetta with Artichokes and Pecorino
by Cucina con Ruben · 548K subscribers on YouTube
A crispy whole-wheat bruschetta topped with raw artichoke salad, melted pecorino, and a fresh mint-walnut pesto. A perfect Roman-style antipasto.
- Difficulty
- easy
Ingredients
12 items- CarciofiPreferably Roman artichokes (carciofo romanesco)
- LemonsFor zest and juice
- MentucciaFresh mint
- WalnutsWalnuts
- Pecorino FrescoNot too aged, for shavings
- Whole Wheat BreadFor toasts
- GarlicCloves, for rubbing
- Olive OilExtra virgin olive oil
- SaltTo taste
- Black PepperTo taste
- Ice(optional) — For the pesto (to keep color and creaminess)
- Water(optional) — A splash, to adjust pesto consistency
Method
- Clean the artichokes: remove the tough outer leaves, cut off the tips, scoop out the inner choke, and immediately place them in lemon water.
- Prepare the citronette: grate the zest of a lemon, add the juice, extra virgin olive oil, salt, and pepper. Emulsify.
- Slice the artichokes thinly (with a mandoline or knife) and toss with the citronette. Mix with your hands.
- Prepare the mint pesto: in a blender, combine mint, walnuts, ice, a drizzle of oil, a bit of lemon juice (optional), and a pinch of salt. Blend until creamy. If needed, add a splash of water.
- Slice the whole wheat bread and toast in the oven or in a pan until golden.
- Rub the toasted bread slices with a peeled garlic clove.
- Top the bread with shavings of fresh pecorino (not too aged) and return to the oven for a few minutes, until the cheese starts to melt.
- Cover the toasts with the dressed artichoke salad.
- Finish with a drizzle of mint pesto and serve immediately.
Cucina con Ruben
Home cookReviewer548K subscribers on YouTube242.9M total channel viewsRuben Bondi - cucina italiana, kosher e giudaico-romana. Diventato noto durante il lockdown cucinando dal balcone a Trastevere.
