Classic Tuscan Grilled Bread with Olive Oil (Fettunta)
You would think that putting some evo oil on bread would not be a big deal. But 'Fettunta', in Tuscany, is almost a religion!
- ( Scored 5 on 1 reviews )
Enrica:
I have been obsessed with 'new' evo oil since travelling to Puglia some years ago. I then discovered that Tuscans make 'fettunta' - evo oil heaven!
Nothing says autumn in Italy more than freshly-pressed extra virgin olive oil, and while the actual season for oil production is a bit earlier than January, we love all the bottles that become available in late November-early December from our favorite producers.
And nothing suits freshly pressed new extra virgin olive oil better than slices of freshly grilled, toasty warm bread rubbed with spicy raw garlic cloves.The sliced bread becomes a bulls-eye vessel to highlight the smooth yet peppery olive oil, and countless family lunches have been improved with this crispy classic Tuscan treats.
A very simple appetizer to pull together before proceeding with the remainder of your meal, all you'll need is a loaf of classic rustic country-style bread, preferably one with low salt levels, and a top-notch bottle of newly pressed Italian extra-virgin olive oil.
As we've said in the past, as your ingredient list is pretty minimal, the quality of your sourced ingredients will the the key to your successful preparation of this classic Tuscan recipe. Once you've got that all settled, get ready to knock this quick appetizer out of the park, and treat your loved ones to a delicious reminder of classic Tuscan family lunches and special meals spent together!
Sign up below for delicious Italian recipes, wine news, and tips in the Mamablip newsletter. A quick sign-up and you'll get these details delivered right to your inbox once a week - could living like an Italiano be any easier?
Ingredients
...Great Italian Goodies!
