Fettunta - Toasted bread slices with olive oil

Ingredients:

6 good-sized ong slices of stale household bread, one finger thick and with the crust; one clove of peeled garlic; plenty of extra virgin olive oil; salt; freshly ground black pepper.

Preparation time:

5' in addition to the time for heating the grill - Cooking time: 15'

Directions:

Grill the bread slices carefully, making sure that they come out crunchy on the outside but are still soft in the middle. Rub garlic on the slices and serve very hot, sprinkled with salt and pepper and with a generous coating of oil.

Notes:

These appetizing and great smelling slices of bread - which can be topped with marzolino cheese in spring, with tomato and basil leaves for a refreshing summer snack, but also with white beans boiled with garlic, sage and bayleaf, or with boiled black cabbage leaves and a sprinkling of lemon juice - have secrets that it is as well to know in order to make them perfect. They should for example, be roasted over charcoal, better still if of vine or alive wood to aromatize them, and garnished with oil that must be Tuscan, cold pressed and possibly novo (i.e. straight from the mill). And young red wine, and the cheer of a warm fireplace.

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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