Tag Archives: Tuscany

Tuscan Breakfast

21 Jul

My mother raised my brother and me in a household that was ethnocentric — we grew up knowing all the names of different spices, we knew what a wok was, we were accustomed to curries, etc. — but the one that stood out the most was Italian.  My mother and father spent some quality time in Italy and it stuck with them for a very long time.  The simplest recipe my mother loves to prepare to this day, and I love to wow friends with, is the tuscan farmer’s breakfast of fettunta and red wine.  If you’re doing a breakfast of champions a different way, I would go for a nice bitter or even a sour ale if you’re game to compliment the salty/garlic beauty of this simple fare.

garlic to fettunta

FETTUNTA:

Grab a loaf of some good thick rustic french bread (I love Italian food but the bread I will leave to the French, they are the masters): the kind with a dusting of flour and a basic ingredients list, we are NOT looking for a sourdough.

Cut a few thick 1/2 inch slices then cut in half and pop into the toaster.  If you don’t have a toaster improvise and toss it into a hot skillet or even hold over a gas stove flame (try not to burn down the house).

Once out of the toaster golden brown, you’ll want a big garlic clove or two, with the skins off.  Take the clove and start rubbing down that piece of bread, it’ll start to shred with the vigor of the rub but that is ok, this is the desired effect.

Next drizzle with extra virgin olive oil, do not soak it with the stuff.

Then just take some sea salt and sprinkle over top. This is the basic recipe but you can get creative with pepper and other spices if you so choose.

This is not the shitty creamy garlic soaked bread you get at the grocery store, so be prepared to fall in love and wish you were a Tuscan farmer.

%d bloggers like this: