La Fettunta
Certainly the simplest of the recipes in this book, the fettunta - which translates to bread dripping with oil – may also be the best, or at least, the most ubiquitous in Tuscany. Of course, its taste depends entirely on which olive oil you use. During the olive harvesting season in Tuscany, the fresh, green “olio nuovo” is what gets poured on literally everything – grilled bread, vegetables raw and cooked, soft cheese. It’s the pride of the people, and it takes center stage on the table.
Serves 4
8 slices of bread; Tuscans use white bread, but any will work
A generous pour of the best extra virgin olive oil you can find
1 fresh clove of garlic Salt and Pepper
Preparation: 5 Minutes
1 Grill the slices of bread using a toaster, your oven or an open fire.
2 Arrange the grilled slices on plates and drizzle them with an indecent amount of olive oil. If you like garlic, you can rub the surfaces of the slices with the fresh garlic clove before. Sprinkle with salt.
3 Serve and enjoy without counting calories. Olive oil is good for you!