Remember Fettunta?

Ciao Amici,

First, my apologies for slacking off, but things got busy over the holidays. I intend to now return to a once-a-week schedule. So- onward.

Yes, this too can be yours!

Remember Fettunta? Or more specifically, do you remember one of our earliest get-togethers, when Signora Russo and her husband invited us over to their home, where in their back garden they introduced us all to one of the most amazing things I have ever eaten in my life?

Fettunta. Ahhhhhhhhhhh! Yum.

Toasted bread + a garlic clove + extra virgin olive oil + sea salt = HEAVEN. At least in my opinion.

As you can probably guess from the photos, half a century later I’m still eating it whenever I have the opportunity. Which for me is usually about once a week. 

Let me begin with- I highly recommend one requirement: an open flame. An oven will work (see photos below; my “poor man” version) but a gas or charcoal-fired grill is better. Because when you ‘toast’ your bread? For best results you want it to be slightly burnt, or carbonized, where the bread lays on the grill.

Besides the one requirement? You just need the 4 ingredients. And about 10 to 15 seconds per slice. That’s all.

1. Good bread (a baguette is best, sliced on the diagonal)

2.  A plate of very good extra virgin olive oil

3. A clove of garlic (slice off just the tip of the clove)

4. And some salt (if you can get it? Sea salt is best, but any salt will do)

In case you don’t remember, the process is: take a toasted piece of bread; next, rub the clove of garlic on the face of the toasted bread slice, using the face like a grater; next, dip that face of the bread into your plate of olive oil; next, lightly sprinkle the oiled face of bread with salt.

(In the “Poor Man’s Fettunta”? In a restaurant, instead  of dipping the bread into the olive oil, you can pour the oil on using the table decanter. It’s a little less ostentatious. At home? I recommend the plate, and dipping)

Finally? EAT. Repeat as necessary. When you close your eyes? Tell me you don’t see the face of St. Peter as you chew.

Last- does anyone remember when we had that soirée in Signora Russo’s garden? I can’t remember if we were still staying at the Nuovo Atlantico, or if it was later. Any recalled details would be appreciated.

Buon Appetito. See you in Firenze!

Blair