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Garlic Bread Fettunta


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Ingredients:

  • 4 sl Bread
  • Country-style; sliced 1/4" thick
  • 1 Garlic clove; unpeeled
  • 1/2 c Extra virgin olive oil; or more
  • Salt and pepper

Directions:

Fettunta is a contraction of the word fetta, "slice," and unta, "oily,"
 
1. Toast, grill, or broil the bread slices until lightly colored on both sides. 2. Rub the garlic clove over the bread's surface. The garlic will grate itself on the hardened toast and the peel will disintegrate. Garlic lovers should press hard.
 
3. Drizzle at least 2 tablespoons extra virgin olive oil, barely enough for any self respecting Tuscan, over each slice of toasted bread, sprinkle with salt and pepper, and serve immediately. Description and Detail from Feniger: This is, without a doubt, my favorite recipe in the world. It's fast, simple, calls for no special equipment or skills, has no cholesterol, and is open to seasonal adaptation with the addition of numerous toppings. Diners always seem to be impressed.
 
: Bread is lightly toasted, rubbed with garlic, dipped in newly pressed, bright green, peppery-flavored olive oil, sprinkled with salt and pepper. It's meatless, milkless, effortless, pleasing to even the most jaded palates, and involves none of the fuss usually associated with garlic bread
 
: Scouts can skewer their bread on a stick and toast over the campfire. : Unsalted rustic Tuscan bread, white or whole wheat, sliced about 3/4 inch thick is the bread of choice for olive oil millers, who created this dish.
 
: Do-it-yourself bread bakers should refer to Carol Field's "The Italian Baker" (Harper Collins, 1986). But almost any basic, water-based, butterless, country-style bread will do. A friend favors rye. Day old bread is okay. And 1 slice per person may only be a beginning. First-rate virgin olive oil is a must, otherwise you'll end up with greasy bread instead of fettunta. Newly pressed oil, called olio nuovo, easily recognizable by its bright green color, cloudy with chlorophyll, found from late November through January in Italy, yields spectacular results but any quality extra virgin olive oil will do.
 
~ ----- SOURCE: Good Food, a weekly radio show hosted by chefs Mary Sue Milliken and Susan Feniger. KCRW 89.9FM in Los Angeles. This recipe from "Red, White and Greens: The Italian Way with Vegetables." Recipe By : Milliken-Feniger: KCRW's Good Food (05 Oct 1996)
 
Posted to MC-Recipe Digest V1 #251
 
Date: Sat, 19 Oct 1996 13:03:06 -0700 (PDT)
 
From: PatH <phannema@wizard.ucr.edu>