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Fettunta
Garlic bread with olive oil
Fettunta: charred Tuscan bread rubbed with garlic and soaked in new olive oil
In Tuscany fettunta (from 'fetta unta', oiled slice) is the ritual of November, when the olive mills press the new season's oil and families in Florence and the Chianti hills grill thick slices of bread, rub them with garlic and pour the green, peppery oil over. With a bowl of beans or a few leaves of cavolo nero, it is supper. The common mistake is rubbing garlic onto cold or barely toasted bread; it needs a rough, charred, hot surface or the garlic just slides around. Chef's tip: be generous with the oil, so it soaks into the crumb, and salt only at the very end so the flakes stay crunchy.
- Total time
- 8 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 rustic white bread or sourdoughthick slices, about 2 cm
- 2 garliccloves, peeled and halved
- 4 tbsp extra virgin olive oilthe freshest you can find
- ½ tsp flaky sea salt
- ¼ tsp black pepper (optional)
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What you'll need
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Method
0/4 doneStep 1: Heat a ridged grill pan over a high heat until very hot, about 2 minutes, or set a grill rack over an open flame.
2 minStep 2: Grill 4 rustic white bread or sourdough for 2 minutes on each side, until dark stripes and a few charred edges appear and the crust feels crisp.
4 minStep 4: Lay the slices on a plate, pour 4 tbsp extra virgin olive oil slowly over them so it soaks in, then sprinkle with ½ tsp flaky sea salt and ¼ tsp black pepper. Eat while warm.
Nutrition per serving
- Calories
- 290 kcal
- Protein
- 6 g
- Carbs
- 32 g
- Fat
- 15 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fettunta take?
- About 8 minutes in total: 2 minutes to prepare and 6 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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