Fettunta Recipes
FETT'UNTA
My fett'unta has always been the showstopper of my Italian meal. All I do is grill thick loaves of bread, rub them with garlic and drown them in olive oil. Since the olive oil is the star of this recipe, I will teach you how to choose the finest. The careful choice of ingredients is what really makes this simple fett'unta the perfect addition to any meal.
Provided by Nancy Silverton
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Prepare a hot fire in a gas or charcoal grill, if using, or preheat a grill pan or heavy-bottomed skillet over high heat. Brush the bread slices liberally on both sides with olive oil. Place the bread on the grill or in the grill pan and cook until it is crispy and golden brown, almost black in places, about 2 minutes per side.
- Rub garlic cloves on both sides of each piece of toast; then liberally pour olive oil over one side (about 3 tablespoons per piece). Season the oiled side generously with sea salt. Cut the bread on an angle into halves or thirds and serve.
FETTUNTA WITH PROSCIUTTO
Steps:
- Prepare a gas, charcoal, or wood fire for grilling.
- Grill the bread a few inches from the heat until golden on both sides. Place the bread on a platter and immediately rub the garlic cloves over the top of the bread's surface. For really garlicky fettunta, rub hard and use both cloves of garlic. Drizzle a generous tablespoon or more of olive oil over each slice of bread.
- Combine the prosciutto, cheese, and parsley in a small bowl. Sprinkle the mixture evenly over each slice of bread. Return the bread to the hot grill cheese side up, cover the grill with the lid, and cook the fettunta just long enough to melt the cheese and rewarm the toast a bit, about 1 minute. Serve hot.
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