Asparagus cake with Bacon and Parmesan cheese
In Italy we eat a lot of salty cakes and combinations are limitless. Asparagus cake is one of my favorite. It’s combination of crunchy bacon and salty Parmesan cheese make it a perfect pair.
As cooking in Italy is very seasonal (we can’t buy strawberries in winter) we have adapted the recipes and we eat whats fresh and in season. I have made this delicious cake in June and ate it with some fresh green salad on a side.
If you are like me and you don’t skip a day without your afternoon snack, then cheese bruschetta is a perfect solution.
What I love about it, is that you can make it with whatever ingredients you have at home.
Today I will show you how to make a protein rich fresh cheese bruschetta’s.
As fresh cottage cheese contains low carbs, but its high in protein and low in sodium it is perfect for people that are conscious about their weight and are looking for healthy quick meals. Adding few slices of fresh radishes and green olives will leave your taste buds satisfied and craving for more.
With a touch of dill your cheese bruschetta will have irresistible taste.
Since my first visits to Bergamo I recall going to a bar called La Vela per un aperitivo and soon it has become my favorite time of the day. Aperitivo time!
In Italy aperitivo is usually served around lunch and dinner time and it is perceived as a snack before the meal or something you have while hanging out with friends. Abundance and the cost depends a lot on a place that serves it.
I had aperitivo where we ate pasta, mini sandwiches, pastries in a buffet kind of a setting and those where I was served only potatoes chips and some nuts.