Garlic Bread Fettunta - xpost

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Garlic Bread Fettunta (sig dish of author)

 

Recipe By : " Red, White & Greens: The Italian Way With Vegetables " ,

Faith Willinger

Serving Size : 0 Preparation Time :0:00

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 slices bread -- country-style

sliced 3/4-inch thick

1 clove garlic -- unpeeled

1/2 cup extra virgin olive oil -- or more

fine sea salt

freshly ground black pepper

 

Toast or grill or broil the bread slices until lightly colored on both sides.

 

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.

 

Drizzle at least 2 tablespoons extra-virgin olive oil over each slice of

toasted bread, sprinkle with salt and pepper, and serve immediately.

 

Faith Willinger, American-born food and travel writer, who has lived in

Italy the last 23 years (the last 17 in Florence) writes her first

cookbook, " Red, White & Greens: The Italian Way With Vegetables "

(HarperCollins, $25).

 

Willinger noted that the recipes in the book, which are organized

alphabetically by vegetable, came mostly from home cooks, friends and

restaurant chefs who have taken her into their kitchens over the last two

decades in Italy.

 

The dishes are simple foods that Italians eat every day at home. Italians

are into quick cooking just as Americans are, she added. Willinger tested

the recipes in Florence and then sent them to New York for another round

using American ingredients and produce.

 

Pantry basics

 

You'll find her pantry in Florence stocked with great rice, great pasta,

the best extra virgin olive oil (she says pay $30 and up...or the recipes

won't be the same), garlic and canned diced tomatoes. She also uses fresh

basil (available to her six months of the year) and fresh tomatoes (in

season) with abandon.

 

" I can make tomato sauce in three minutes with a can of tomatoes -- by

simply sauteing garlic, and adding tomatoes and fresh basil, " she said.

 

When basil isn't available, she substitutes flat-leaf parsley and chopped

arugula. Willinger uses nothing frozen with the exception of fresh hot

peppers that she freezes for use year-round; however, she does rely on

certain canned items.

 

If there's one thing Willinger would like to be remembered for, it's her

Fettunta (garlic bread). " It's my signature dish. "

 

MC'd by Brenda Adams; xpost: mc, veg, allcookbook

 

Source:

" Natalie Haughton LOS ANGELES DAILY NEWS 23-Mar-1997 "

 

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Per Serving (excluding unknown items): 1226 Calories; 112g Fat (81.0%

calories from fat); 8g Protein; 50g Carbohydrate; 2g Dietary Fiber; 1mg

Cholesterol; 539mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 22 1/2

Fat.

 

NOTES : Caution: Willinger says all the recipes in her book require

expensive olive oil or they won't come out as intended. By expensive, she

means: $30 - $35 a bottle. She uses only extra-virgin exclusively in all

recipes in the book. (So the article in the newspaper says.)

Nutr. Assoc. : 0 0 0 0 0 0