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Fettunta Toasted bread with olive oil tuscan appetizer (antipasti) tuscan food recipes italian culinary in tuscany cooking in Tuscany Reflections on Tuscan Cooking.

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Bruschetta or fettunta

Tuscan sauces
Burro e Salvia Sage and Butter
Salsa di pomodoro Tomato sauce
Sugo di pomodoro Tomato sauce II
Ragù di carne alla fiorentina Florentine meat sauce

Sugo finto rich tomato sauce
Salsa verde Green sauce
Besciamella Bechamel Sauce

Tuscan appetizer
Affettati Misti Cold Sliced Meats
Baccelli e pecorino Young broad beans and pecorino cheese
Formaggio con le pere Pears and cheese
Crostini con Salsiccia Crostini with Sausagemeat
Crostini di Fegato Chicken Liver Crostini
Salvia Fritta Fried Sage Leaves
Tonno e fagioli Tuna and bean salad
Pinzimonio Fresh Vegetables with Olive Oil
Fettunta Toasted bread with olive oil
Torta salata Savory flan
Raveggiolo Home-made Cream Cheese

tuscan FIRST COURSE RECIPES
Pasta Fresca Fresh Pasta
Crespelle Crêpes
Carabaccia Sweet Onion Soup
Zuppa di Cipolle Onion Soup
Ravioli Nudi Naked Ravioli

Tagliolini alla frantoiana Tagliolini with oil and herbs
Crema di porri Leek soup
Pappa al pomodoro Bread and tomato soup
Pasta e Fagioli Pasta with Beans
Strisce e Ceci Noodles and Chick Peas
Ribollita Vegetable and Bread Soup
Fette col Cavolo Nero Cabbage Crostini
Brodo Meat Broth
Stracciatella Egg Soup
Penne Strascicate Scrambled Pasta
Pappardelle sulla Lepre Pappardelle with Hare Sauce
Panzanella Bread Salad

tuscan main COURSE RECIPES
Valigette Beef Rolls


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Fettunta (Toasted bread with olive oil)

Preparation time: 10 minutes.
Cooking time: 10 minutes.
Bread.
Extra-virgin olive oil.
Garlic.
Salt.
Black pepper.


This dish is generally associated with the month of november, when the olives have been gathered and the oil is newly pressed. Obviously it is eaten all year round, but in other seasons in lacks that characteristic pungent flavour of the new oil. Cut the bread about a centimetre thick, grill well on both sides and rub one side generously with a clove of garlic. You just have to forget the unpleasant effect on your breath, if you are going to enjoy this properly: semel in anno licet insanire, as Dante once said, "everyone can go mad at least once a year".

Place the slices on a large serving platter and drizzle the oil over them. Season with salt and pepper and eat while still hot. In the summer you can top the crostini with chopped tomatoes, or tomato sauce. In winter, fettunta is the basis of a traditional soup known, somewhat inexplicably, as "Lombard soup": place the slice of bread in a soup bowl and cover with boiled cannellini beans, adding a little of the thick liquid in which they were cooked. Season with oil, salt and pepper.

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