Oil bread

Yield: 1 servings

Measure Ingredient
1 \N Fresh-baked Italian bread loaf
\N \N Good-quality olive oil
\N \N Granulated garlic
\N \N Freshly ground black pepper
\N \N Fresh Romano cheese
\N \N Ground oregano
\N \N 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@...

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