Celebrate 2004’s Herb of the Year.
I believe this is the best way to eat raw garlic. I first tasted fettunta in Italy. It’s prepared by grilling slices of Tuscan bread over an outdoor fire, then rubbing the bread with raw garlic and anointing it with local olive oil and coarse sea salt. This recipe was a revelation about simplicity in food and made one of the most satisfying dishes I’ve ever eaten. Fettunta is the regional name for this dish; it’s called bruschetta throughout the rest of Italy.
I like to toast the bread over an open fire and make a little hearth ceremony of rubbing it with garlic and drizzling it with a really good Italian extra virgin olive oil before serving it to friends and family. However, it can be prepared quickly (and quite deliciously) by toasting the bread under the broiler or in a toaster oven until crisp. We usually eat this at least two or three nights a week — often whenever we have soup, stew or pasta — and always when we have the grill going.
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