Amita Nene's Yummy Expressions
Pizza Toast - My version of the
delectable tapas….. the Toastizzaz!
My
visit to Barcelona last year was more than a holiday to a new destination, it
was an endeavour to rediscover self by connecting with the unknown and getting
acquainted with the unfamiliar.
And
my tryst with its culinary delights continues to inspire my cooking every now
and then. The famous Spanish tapas
had caught my fancy like nothing else, and I had found the bite sized
appetizers that go so distinctively with the drinks to be quite intriguing,
given the huge variety one gets to see in their preparations: the textures, the
tastes and the flavours.
Tapas
are
bite sized appetizers or snacks that are best had in between meals, typically
with a refreshing drink of Sangria. Tapas could be something as
simple as pickled olives & nuts and crisps or elaborated like croquettas
and the sumptuous salads or it can be something gourmet like battered fish with seaweed or a sardine with cheese on
melon or Smoked pepper prawns.
You
have these vibrant Tapas bars all over the city and it is an absolute delight to
go bar hopping to enjoy glasses of wine and get your picks from the most
delectable arrays of tapas.
And
ever since I encountered these yummy petite
titbits of delicacies, I don’t leave a single opportunity to make my own
versions of this culinary wonder.
I
bring you today, tapas that are inspired by the most loved Italian food around
the world… the pizza!
I
call my tapas …The Toastizzaz!
To
get going, we need….
For
the toastizza -
10-15
slices of Whole Wheat bread
2-3
cups Long fine slices of veggies (bell peppers/onions/ baby corn)
1
tbsp olive oil
10-15
black olives, sliced
Salt
for seasoning
200g
Mozzarella Cheese, grated
½
tsp dried basil
½
tsp dried oregano
For
the Arrabbiata sauce -
6-7
medium sized Tomatoes, finely chopped
1
tbsp finely chopped Onion
2
tsp finely chopped Garlic
2
tbsp Olive oil
5-6
leaves of fresh Basil
½
tsp dried Oregano
Salt
for seasoning
½
tsp red chilli flakes (if you would like your sauce hot, increase the measure
to 1- 1.5 tsp)
2
tbsp tomato ketchup
We
start with marinating the veggies.
Take
a large bowl, add olive oil, basil, oregano and salt and whisk well. Toss all
the veggies and olives in, mix well and leave for 30 minutes to marinate.
For
the sauce, heat the olive oil and add the chopped garlic and onion. Once the
garlic and onion is brown, add the finely chopped tomatoes and keep stirring
till the tomatoes are cooked tender and the mixture has a pulpy mashed look.
Add basil, oregano, salt and chilli flakes and mix well. Add tomato ketchup and
simmer for 2-3 minutes.
Allow
to cool. The Arrabbiata sauce is ready.
Pre
heat the oven at 175 deg Celsius. Drizzle little bit of olive oil on the bread
slices and toast them in the oven for about 3-4 minutes. On the toasted slice,
apply a coating of the sauce; top it liberally with your choice of marinated
veggies. Finish it with a layer of mozzarella. Back to the oven for about 6-8
minutes till the mozzarella is melted and shows a hint of golden brown. Your
Toastizzaz are ready!
While
making your Arrabbiata sauce, you may want to use your onions grated and tomato
puree in place of the chopped tomatoes if you like a super smooth consistency
to your sauce. However, I personally prefer to use onions and tomatoes chopped,
because I find the semi mashed texture of the final sauce very alluring and in
each spoonful of the sauce your taste buds can actually discover the essence of
every individual ingredient.
As
I share my pizza - inspired tapas with you, my mind has already worked on
another inspired version of tapas – one that’s inspired by the quintessential
Indian street food… droooool…. droool!
And
while I get busy planning out the next signature tapas, I am sure all of you,
my amazing readers already have their minds racing with plentiful ideas to
concoct your own creative tapas.
Here’s
to Happy hours! And a toast to all the upcoming high teas, cocktail parties and
fellowship events that you plan to host!
See
you all soon… Adios!!!
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