new year’s eve bruschetta

January 7th, 2010 · 17 Comments

i made a fair few things new year’s eve, but two of them in particular were really wonderful. this, a bruschetta made from a whole wheat la brea baguette with a gremolata of parsley, lemon zest, tuscan olive oil and garlic, topped with two paper thin slightly pan warmed slices of guanciale – was quite simply, delicious.

alas, the idea was once again gently borrowed from ‘city house‘ here in nashville. chef tandy wilson’s version was slightly different, but the basic elements were much the same.

nearly every dish has a story, and this one begins at lazzaroli’s here in the germantown neighborhood of nashville. tom is my savior in this town, a purveyor of all good things italian. i cannot stress highly enough how excellent his shop is. if you live in the nashville area and haven’t yet been, add it to your list of resolutions to go and check out this alluring little market. the guanciale he carries is from the renowned salumi in seattle. nashville may be culturally backwards and lacking in way too many things food related, but let me ask you this? can you get artisan cured meats in your little corner of the universe? because hey, guess what? I CAN!

(i’ve tried la quercia numerous times via mail order, but salumi gets my vote – hands down and for half the price.)

so i bought a piece of the guanciale but then had to deal with the business of getting it sliced paper thin. luckily, my local deli counter at ‘the fresh market’ was willing to do it for me in exchange for a taste – the quintessential win/win.

the fresh bread options in this town are at best, ok. i find myself prefering the ‘la brea’ offerings from the harris teeter grocery store. i like it better than most any of the other local options. it’s made in california and then baked in store. i probably wouldn’t have chosen the whole wheat version, but it’s all that was left at 6 pm on new year’s eve and somehow it was just right. the carbon footprint? major fail. i’m sorry planet earth. love you, mean it.

i got a bit lazy and didn’t even bother to toast the bread slices. i just schmeared on some of the gremolata, quasi-artfully placed the pork – and, ecco!

happy new year… it’s a brand new decade. i’m ready.

Tags: bread · pork

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