Bruschetta is an antipasto from Italy consisting of grilled bread rubbed with garlic and typically garnished with tomatoes, olive oil, salt and pepper. This version uses a garlic kelp spread instead of the traditional olive oil. This has the advantage of reducing salt/sodium and providing other essential minerals and natural iodine. For those who prefer a drizzle of olive oil to spread/butter, the garlic kelp can simply be sprinkled on the dish instead of salt.
The word ‘Pesto’ comes from the Italian for ‘pounding’ or ‘crushing’, traditionally done with a pestle & mortar. The name is now commonly used for mixtures containing various types of herbs, nuts, allium (genus for various onions & garlic) & cheese. Try this version with the red seaweed ‘Dulse’ !
This adaptation of ‘PUTTANESCA’ from the traditional Neapolitan recipe is an affordable, spicy dish intended for quick preparation. The anchovies are replaced by Karengo, a seaweed from New Zealand’s South Island. When Karengo is exposed to moisture in cooking, its flavour becomes very similar to mild anchovy.
Pissaladière is a very popular lunch treat in the South of France and is traditionally garnished with anchois (anchovies). This version is vegetarian and is just as tasty & satisfying.