| |
|
Alessi cuisine
|
|
| |
Criss-cross bread Maremmano style |
- 4 thick slices of Tuscan bread
- 600 grams very ripe tomatoes
- 8 fresh spring onions
- 4 garlic cloves
- a small bunch of parsley
- a large pinch of dried oregano
- olive oil
- salt and pepper
|
 Cut
thick slices of bread (about 3cm) from the centre of a long Tuscan loaf,
put them on a red hot grill in order to cook them crisp on the outside but
soft in the middle. Turn them in different directions several times to obtain
the criss-cross pattern on both sides which gives them their name. While
the bread is grilling, put 4-5 spoons of oil in the blender together with
200grm of the tomatoes, 4 spring onions, the parsley, 2 garlic cloves, salt
and pepper, blend into a cream. Separately slice the remaining tomatoes
and onions. As soon as the bread is grilled, arrange the slices on a tray
and rub each one with the garlic, heavily spread over the blended tomatoes,
and cover first with slices of tomato and then slices of onion. Season,
moisten with olive oil and serve as a hot starter or in larger portions
as a quick lunch. |
|
|
|
|
| |
|
|
|
| |
|
|
|
|
