Rome, Italy: Bruschetta from Ristorante Cleto

Rome, Italy: Bruschetta
For those of you going to Rome in the near future: don't miss out on Ristorante Cleto. It's a little back-alley, mom'n'pop Italian restaurant in Rome, Italy, close to the Colosseum and Roman Forum. You probably won't find it in any guide book, but believe, you, me. It's amazing. They have the most amazing pasta you have ever tasted. And even better than that, is the bruschetta (pronounced "broosketta", as I was soon corrected on).

http://www.ristorantecleto.com/

We were recommended this little place by Francoise at Nicolas Inn, an AMAZING bed and breakfast in Rome. I highly recommend staying there. Francoise and Melissa, the owners, are such amazing hosts, and had so many wonderful recommendations for us from restaurants, to secret entrances to attractions, to shopping. I really can't imagine staying anywhere else. Plus, it's less than a block to the Roman Forum, and less than 3 blocks from the Colosseum. Talk about location.

http://www.nicolasinn.com/en


Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 4
Time Factor (1 shortest, 10 longest): 3

Bruschetta
(Serves 6)
2 tomatoes on the vine, diced
1 package of Grape Tomatoes, diced
Olive Oil
3-4 cloves garlic, minced
3-4 leaves fresh basil, chopped
Loaf of French Bread (or your favorite fresh loaf of Italian bread), sliced
1 Tbl fresh lemon juice
Salt/Pepper 

In mixing bowl, combine tomatoes, garlic, basil, lemon juice, and salt and pepper (to taste), along with about 1-2 Tbl of olive oil. Mix. Lightly toast or broil sliced bread on baking sheet. Then brush heavily with olive oil. Top each slice of bread with tomato mixture, and place tray under broiler for about a minute. Serve warm.


The key to this, in my opinion, is the brushing of the olive oil on the toasted bread before putting the tomatoes on. At Ristorante Cleto, the toast was basically soaked in olive oil and it was so amazing. Also, don't be shy with the seasoning of salt and pepper in the tomato mixture. Continually taste while you are seasoning, so you can tell how much you like. I, as I am sure you have noticed already, LOVE salt and pepper.

The other key to this, don't forget about things when they are in the broiler. I made this last night and completely charred my bread because I forgot about it. Oops.

You can also mix up the types of tomatoes for this with whatever you have in your fridge or garden. Cherry tomatoes would be great too. But, I think, the sweeter the better for bruschetta, which is why I chose grape tomatoes. You could also top with a little grated cheese but it's not necessary (I can't believe I just said that, I know).

Oh, and if you have some quality oil you have been saving for something special, this is it. Use the good stuff.

Nice, France: the Pizza and Chili Oil at Sporting Plage

Nice, France: the Pizza
I don't really understand why, at all, but the French Riviera cities LOVE pizza. Flat-bread pizza, to be exact. All of the beaches in the city of Nice are on rocks, so when you go to a private beach, you pay like 40 Euro for the whole day, and they give you lounge chairs with cushions, towels, an umbrella, a waiter, etc. We went to supposedly the best beach every day, called Sporting Plage, which also had a restaurant, where I ordered pizza, of course.

The key to the pizza in France: chili oil. I have seen this before in those high end olive oil stores, or at outdoor specialty markets, but now, I will actually buy some next time I see it. It's basically olive oil that has chili peppers soaking in it, bottled with it. Let me tell you, it's better than crushed red peppers on a pizza. I know it sounds strange, but I am fully addicted!!!


Cheesy Factor (1 no cheese, 10 all cheese): 8
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 3


Pizza Quesadilla
1 thick tortilla (burrito or large taco size per person)
Tomato Sauce (homemade or jarred)
Prosciutto
Green leaf lettuce or baby spinach
Fresh buffalo mozzarella cheese 
Kalamatta Olives 

Cook a tortilla in a large frying pan, on both sides, until warm. Then, basically, make a pizza on top of the tortilla using the sauce, sliced mozzarella, and sliced prosciutto, in a large frying pan (Use less of each ingredient than you think you should, because you will be folding in half). Cook, open-faced, in pan, until cheese starts to melt. Add a few leaves of the green leaf lettuce (or baby spinach), then fold in half, and cook "quesadilla" on both sides, until crispy. Serve with chili oil.


I know this recipe sounds strange. But it is delicious. The original actually is served as pizza on crispy flat-bread, but since I don't know anyone that often has that laying around, I decided to mix it up with a tortilla instead, turning into a pizza pocket, if you will. And if you are a herbivore, substitute mixed mushrooms or something for the prosciutto.But seriously, don't forget the chili oil. I'm not kidding. It won't be the same without it and you can thank me later.

Mediterranean Adventures: Nice, France; Rome, Italy; and Santorini, Greece

So for those of you who were not aware: I just got married!!! WOOHOOO! James and Abby Melad were married on Friday, July 30, 2010, in Charlevoix, Michigan. We left from there on Sunday for Europe for two weeks for our honeymoon, visiting the countries of France, Monaco, Italy, and Greece. It has been the most amazing time in my life and there are not even enough words to describe how happy I am.

What this means for all of you, for a while at least, is that I will probably be blogging about the food found on the Mediterranean, as well as some travel gems of wisdom.

Our itinerary was:
Nice, France
Monte Carlo, Monaco
Cannes, France
Rome, Italy
Oia, Santorini, Greece

Most amazing trip ever, but I am, for the first time ever, finding out what jet-lag is. And it is awful. People aren't kidding around when they talk about how awful they feel with it. I woke up at 4:45am yesterday and wasn't sure what to do with myself.

Now, back to the real world. Sad.