Garlic Bread Fettunta Recipe
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Garlic Bread Fettunta
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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
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. Recipe By :
Milliken-Feniger: KCRW's Good Food (05 Oct 1996)
Date: Sat, 19 Oct 1996 13:03:06
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Dieting tips
If you want to get thinner and also better your overall healthfulness, then, without doubt, you need to undertake a thoughtfully planned wholesome dietary regime. Theoretically, this should contain five helpings of fruit & vegetables each day and require the correct proportion of carbohydrate, fat, and proteins.
When deciding on a diet, you have to also make sure you cut back on your intake of salt, fats and refined carbohydrate.
At the start of a diet, people often direct your attention to food store and brand name food products sold as 'low-fat'. To do this is frequently a mistake, insofar as a food product may be low in fat content, but whilst still being contain excess calories and carbohydrates.
Recognise the difference between hunger and thirst. Your body requires water , it is essential for our body's survival and is blessed with fat. It also has the benefit that it fills a dieter's belly and helps reduce feelings of hunger. The recommended amount nutritionalists maintain that we should aim to drink at the minimum six cups of plain water a day.
Rather than thinking about the many types of food you should leave out of your meal plan, focus on the sensible foods that you can introduce to your dietary regime. If you insert the recommended amount nutritious grains and vegetables into your daily routine, you'll discover that you feel full and have a much lower risk of falling prey to those unwholesome afternoon chocolates.
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