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When it comes to Italian starters, bruschetta, bite-size gourmet appetizers are always a runaway success. These toasted delights are easy to prepare yet flavourful and light on the system, leaving you with plenty of space for dinner.
In our continuing series of recipes taken from Italian Khana, an Italian cookbook for the Indian kitchen, Ritu Dalmia, celebrated chef and owner of Diva, one of Delhi's finest Italian restaurants, reveals her best tips and shows you how to cook an authentic Italian dish in 30 minutes or less.
Ritu will also answer reader queries, so scroll down to the bottom of the page to address your questions to her.
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Today's Recipe: Bruschetta con pomodoro e basilico (Bruschetta with tomato and basil)
As the wise say, never scoff at the tried and tested. These Italian 'tamaatar-toasts' will never go out of fashion even though all the top chefs in the world create the most amazing toppings for bruschetta. At our little cafe at the Italian Cultural Centre, most of the Italians always order these for starters or get a big plate for the table while they wait for their meal.
The only thing to ensure here is that the tomatoes are fresh and firm. That's all there is to this great starter -- good bread, good olive oil and good tomatoes. This is my take on the traditional recipe.
Excerpted from Italian Khana, India's first Italian cookbook for the Indian kitchen, with permission from the publishers, Random House India. Ritu will also answer reader queries, so please address your questions to her in the QnA box below.
Photograph: Sephi Bergerson
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