Anyways, the slow cooked braised beef or lamb, potatoes, carrots, peas and potatoes were always cooked to perfection, tender, and full of wonderful juicy flavors. Now, I cant wait to make this as the weather turns chilly!

I agree with you in the sense of the oil and how the bread is done. If I was doing traditional bruschetta, I’d totally follow your lead. My goal here was to recreate the bruschetta depicted in that one scene in “Julie and Julia”.

In all actuality, I like this bruschetta, but the last time I made it, I toasted the bread in the oven rather than frying it the way I did the first time. I also agree the veggies are supposed to be raw, but cooking them a bit was more to soften them up, as Julie Powell had in hers when I saw the scene.

I will explore other bruschettas in the coming months though. The possible varieties can be endless, as I saw one evening at a catered function. Stay tuned.

Here, bruschetta has a basic, popular and fundamental receipt:
the bread is grilled and the oil is not fried, it’s raw and you put it on the bread after it’s grilled. Then you add salt.

Once you have this base you can add sliced tomatoes or everything you think will fit. You can taste a huge variety of bruschettas. But fried oil really IS an heresy.

you are right on the imporatance of bread quality. I like for exaxmple lariano’s bread, but you can make it with every kind, cause grilled bread corrects poor bread flavour.

Hope you’d like to try this receipt

I’m happy you enjoyed it. Thanks for trying it out.