Recipe courtesy of Gabriele Bertaccini
Recipe courtesy of Gabriele Bertaccini
Watch how to make this recipe.
Fett’unta
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 84
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 137 mg
Fett’unta is one of Tuscany’s purest expressions of good bread and great olive oil—a simple grilled slice of pane toscano rubbed with garlic and finished with plenty of extra‑virgin olive oil. In Florence and across the region, it’s considered the most traditional form of bruschetta, made with the area’s signature saltless bread and celebrated each year when the new olive oil is released. Its rustic, garlicky base makes it incredibly versatile: serve it alongside stews, beans, cured meats or simple salads, or use it as a foundation for other toppings.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 84
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 137 mg
Ingredients
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Directions
- Prepare a grill or grill pan for medium-low heat.
- Drizzle the bread generously with olive oil. Grill the bread, turning and moving as needed, until golden brown and crisp on both sides with some char marks, 6 to 8 minutes total depending on the heat of your grill. (Tip: If your bread is crisping but isn’t taking on enough color, you can weigh it down for part of the time with a skillet.)
- As soon as you remove it from the grill, rub the tops of the hot slices with the garlic clove. Season with salt and serve.
