Time for a genuine Spring appetizer

It is the last week-end of March, the temperatures are getting milder and we do enjoy the pleasure of preparing season food, which tastes even better when it is light and genuine. At this proper, I would like to suggest a culinary idea that has its roots by our local tradition in Apulia, Southern Italy. It could be a delicious appetizer, which would take you only 20/30 minutes to make it ready. Well, let’s do it! 

First of all, fry some cherry tomatoes (please, remember to prick each of them with a toothpick) and rings of onion in extravergin olive oil (not so much). Be careful, it is necessary to cover the pan, since the tomato juice could splash when in contact with the hot oil. In the end, add a sprinkle of salt, pepper and origan.

Secondly, peel the green fava beans and fry them gently with fresh bacon and a hint of garlic. Add little white wine and let evaporate. In the end, add a sprinkle of salt, pepper and fresh mint. You will smell the fresh fragrance!

Then, it will be bread’s turn. Place some small slices of homemade bread in the oven, just for few minutes, to make them warm and slightly crisp(200°). The next step is to rub some garlic on the surface of bread: this is something that goes according to your personal taste, indeed not everybody can appreciate the fragrance of garlic.

In the end, prepare the slices of bread on a plate, pour on their surface some drops of extravrgin olive oil, the juice of tomatoes that is in the pan and distribute fried tomatoes, fava beans and tiny peaces of bacon. Besides, for this dish, which has the flavours of our local Mediterranean culinary tradition, I chose a local fresh sheep milk cheese to pair with and I decorated the plate with some mint. You can add drops of balsamic vinegar if you like it.

As always, the choice of wine is yours: I would have a glass of prosecco wine to thanks and for wishing everybody a good weekend!

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