Accessibility Tools

Skip to main content

La Fettunta from the AUTENTICO Cookbook

Fettunta col Cavolo Nero

Enjoying the first fettunta of Olio Nuovo season is one of the happiest days of the year at Manicaretti. Fettunta (meaning "soaked slice" in Italian) is a thick slice of crusty Italian bread, toasted to a perfect golden color, drenched with Olio Nuovo and sprinkled with sea salt. Look at the picture of the fettunta we had so you can see yourself how much olive oil is doused on the toast.

It's so important to soak it with oil, to splurge, and to make the bread get soft with the oil. There is no better way to enjoy Olio Nuovo than on a fettunta. You can also top the toast with beans, steamed broccoli, or cavolo nero (as we did here), as well as any winter green of your choice. But the simpler the better. And you must always have an oily chin when eating a fettunta otherwise you are not doing it right!

Photo by Laurie Frankel

Recipe courtesy of AUTENTICO: Cooking Italian, the Authentic Way by Rolando Beramendi
Difficulty
Very Easy
Serves
6-8
Simple Tasty Recipes

Ingredients

  • 1 bunch (200 gr) cavolo nero (Tuscan kale)
  • 8 slices Tuscan bread
  • 1 garlic clove, peeled
  • Spedalotto Tonda Iblea Olio Nuovo D.O.P. Organic
  • 1 lemon
  • q.b. sea salt and crushed Tellicherry black peppercorns

Method

Bring a large pot of salted water to a boil. Add one large bunch (200 g) stemmed cavolo nero (Tuscan kale). Reduce the heat to maintain a simmer and cook until very soft, 20 to 30 minutes. Remove with a slotted spoon, reserving the cooking water. Coarsely chop the kale. Toast 8 slices Tuscan bread and rub with the cut side of a garlic clove. Dip briefly in the kale cooking water and place on a plate. Drizzle with Olio Nuovo and season with fine sea salt. Top each with the kale and drizzle with a squeeze of fresh lemon juice and more olive oil, then season with salt and pepper. Serve immediately.