Tuscan fettunta, delicious slices of stale bread that are toasted and then flavored with garlic, salt, pepper, and plenty of good extra virgin olive oil.
The bread must be at least 0.59 inches thick and after it’s toasted, it remains soft inside and crunchy on the outside.
A very simple dish that is enhanced by the oil, preferably olive oil from the mill; alternatively, you can use Tuscan extra virgin olive oil.
For this recipe, the Tuscan plain bread is recommended.
This recipe is perfect for using leftover stale bread, an easy and quick preparation recipe to enhance the flavors of the raw materials.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tuscan Fettunta:
- 4 slices stale bread
- 1 clove fresh garlic
- to taste fine salt
- to taste black pepper
- to taste extra virgin olive oil
Tools for Tuscan Fettunta:
- 1 Knife
- 1 Cast Iron Skillet
Steps for Preparing Tuscan Fettunta:
Cut the Tuscan bread into slices at least 0.59 inches thick, we made them 0.79 inches.
Heat a grill very well then place the bread slices on the grill and cook for 2 minutes per side, they should be crunchy on the outside and soft on the inside.
Turn off the gas, take a slice of still very hot bread and rub it with a clove of garlic, then salt, pepper (with freshly ground pepper), and finally add extra virgin olive oil, consume immediately while still almost hot.
To give a touch of color to the preparation, we decorated it with fresh hot chili pepper. If you like strong flavors, you can add a little chopped.
Notes
This recipe is very suitable to be served with an aperitif; if you like, you can make smaller slices almost like finger food.
The bread should be enjoyed while still hot to better enhance the flavor of the extra virgin olive oil.
The bread should be enjoyed while still hot to better enhance the flavor of the extra virgin olive oil.
