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Fettunta, or how to be enticed by a dish starting with its name
Fettunta is particularly easy to prepare and goes well with a variety of antipasti, as we do in our cooking classes. It may remind you of bruschetta and in fact, they are quite similar. What is known as bruschetta in other parts of Italy becomes Fettunta in Firenze. What does Fettunta mean in English? A fairly literal translation would be oily slice! Some friends called it greasy bread. In any case, a liberal baptism with our good extra virgin olive oil gives Fettunta its unique and delicious taste.
Ingredients 1 loaf of Tuscan saltless bread, or a good, coarse and crusty Italian countrystyle loaf 2 large cloves of garlic, sliced in half across the widest part Extra Virgin Olive Oil from Tuscany Fettunta is best made with bread that is not too fresh. You want somebody to stand up to the rather heavy-handed treatment. One loaf of bread will make several servings; I sometimes make just two or four slices.
Cut the bread into slices about 1/2 inch thick, and lightly toast them over an open flame. I have used the outdoor grill, and in Italy you can buy a tostapane, a device that allows you to toast bread over the flame of your gas range.
Rub the hot toasted bread with the cut sides of garlic, and using a brush, liberally apply the extra virgin olive oil. Depending on what you will serve the Fettunta with, you can sprinkle it lightly with sea salt and/or freshly ground pepper. Serve with cured meats, chicken liver spread, tomato salad, or Tuscan white beans. Delicious!
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