Crostini Recipe Anyone??
My mother-in-law was from the south part of Italy & she made the best Grostini I have ever tasted. Unfortunately, I never thought to get the recipe from her before she passed. I've looked up recipes on the internet & can't seem to find any that even come close to hers. I know she used capers & a little of her own sauce in it. Anyone have a time-tested traditional Grostini recipe? Preferably from Southern Italy.
Thanks so much!
Okay - I'll stick my neck out on this one . . . . .
Crostini or Grostini (with a G). I have no idea what "G"rostini is - is that a regional thing that I don't know about - possibly that is why I ask.
As far as Crostini (with a C) - that could be ANYTHING so "capers and a secret sauce" isn't much to go on . . . . In southern italy that could be with fish, all vegetables, cheeses, anything (okay as I type that, that could be true with anywhere in Italy just different fish/veg/cheeses most likely).
Anything more to go on than that?
I tend to think Grostini is a typo.;)
Agree that a crostini topping can be just about anything, from just grilled or toasted bread with garlic and olive oil, which is bruschetta, and magically becomes crostini when topped. It's about using up yesterday's bread and whatever else you have around, from the garden, the ocean, the farm; endless options.
To the OP, welcome to the wide world of crostini. As thimes mentioned, toasted or grilled bread, preferably ciabiatta, can be topped with just about anything, from a very simple olive oil and garlic rubbed grilled bread, topped with a bit of shaved Parmesan, to a savory white bean puree with capers, sauteed chicken livers and caramelized onions, pesto and fresh mozzarella, to figs and prosciutto. I suggest you look round the web for the multitude of ideas out there.
My favorite crostini for this time of year is very simple and classic, grill slices of the aforementioned ciabiatta, rub with a raw clove of garlic, top with flavorful small diced or sliced garden or cherry tomatoes and either a leaf or chiffonade (thin shreds) of fresh basil or a sprig of fresh oregano. Dribble with a little quality olive oil and a bit of red wine vinegar, a grind of black pepper and eat.
It very well may have been your MIL's family's crostini recipe passed down from generations, and never written down. My Italian grandmother, from Naples, never wrote a damn thing down.
Here are three recipes links for chicken liver crostini with capers, labeled as originating in Rome, Umbria and Tuscany. Each is flavored a bit differently.
There are more recipes on the web as well. Chicken liver pate with capers seems like a pretty standard and favorite crostini topping throughout Southern Italy.
These recipes are just to give you some ideas on technique and alternate seasonings. You might just have to go with how you remember the crostini topping tasted, try to replicate it, but since it's been some years since you had it, that might prove a bit tough. Taste, like memory, tends to alter with years. I'm betting that you'll find something that is to your taste now, and remember it to be close to her recipe. Good luck with this. Let us know how it goes.