oil bread
- Categories
- Post2
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 | Fresh-baked Italian bread loaf |
| Good-quality olive oil | |
| Granulated garlic | |
| Freshly ground black pepper | |
| Fresh Romano cheese | |
| Ground oregano | |
| Anchovies; optional |
After the bread comes out of the oven, slice the loaf lengthwise into 2 long pieces. Place bread crust-side down. Score insides of loaf with a knife, then pour oil over top. Sprinkle with garlic and pepper. Grate some fresh Romano cheese over top, using both the tear-drop and finer sides of the grater. Sprinkle oregano on top and, if desired, a few anchovies for good measure. Put the 2 loaf halves back together, smash down slightly, then slice and serve.
Comments: "A glass of vino (preferably red) complements this delicacy," Patricia Marino wrote.
Recipe Source: St. Louis Post-Dispatch - 10-19-1998 From Al Marino, Chesterfield
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.
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