Carlo Cambi and Petra Carsetti’s recipes
We need to be outdoors, to enjoy the sun (and the vitamin D draws benefit!) Without weighing too much on the stomach because the nap is lurking. Then for a picnic, a dinner by the sea or an aperitif in the garden here is a quick, most fragrant, super seasonal and rightly delicious recipe that uses that sweet-agrome balance and that pulpy that make the albicocca the summer fruit par excellence. It is a rosacea close relative of peaches, cherries, plums and almonds and it is no coincidence that the “seeds” of apricot called Armelline are bitter almonds. If you want to extract them from the albicocca shell and toast, keep them: in pastry they are precious. The name Armellina immediately says that apricot is the main fruit of Armenia, has something biblical in itself. Taste them to believe!
Ingredients -8 non-large slices of stale bread, 3 apricots, 6 tablespoons of extra virgin olive oil or 4 tablespoons and 30 gr of first outcrop butter, 100 gr of semi-stagged pecorino cheese, 100 gr of Parmigiano Reggiano or the seasoned cow’s upper, alternatively taleggio, 4 tablespoons of Italian honey (we used coriander, but it is fine for example the strawberry tree or the chestnut: Resin and not too sweet), some twigs of thyme or fresh thymes, 6 walnuts.
Preparation -Toast in the oven with a microwth grill function or in a steak on the fire the slices of bread, make slices of about half a centimeter the apricots after having deprived them of the core. Put two tablespoons of extra virgin olive oil in a pan or the butter and “grilled” by both sides the apricot slices. Collect the bruschetta slices, soften them with a little extra virgin olive oil and adjust them with salt, arrange on each slice of bread a couple of pieces of apricots then flakes of the cheeses (you can also grate them or make them with small pieces) spray them with honey – if you want to do it more liquid, soften it with a little heat – and garnish with the thyme adding the grain that you will have obtained by imprisoning them and then roughly chop the kernels.
How to entertain children – let the bruschetta garnish them by teaching them the sequence of the ingredients. You will hear expert chefs!
Combination – We have opted for a cartozer, Prosecco Docg is fine, Valdobbiadene Doc because the Glera has well fruity inflexions. If you want a white opt for a semi-aromatic: Sauvignon, Gewurtztraminer (even if it is very accident), Muller-Turgau, Malvasia del Carso.
