Region: Italy, Apulia
Category: Breads (Sandwiches, Panini etc)
Difficulty: Easy and Quick
In Apulia, they grill stale bread, then dunk it in water and grill it a second time. The bread is covered with tomatoes and salt– hence the name, fédda rossa, dialect for "red slice." I always have fédda rossa ready for a summertime grill. It's terrific for staving off hungry hordes. As simple as this is, the memory of the flavors will stay with you long after you eat them.
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 8 servings
Preparation Time: 30 minutes
1 large loaf 2-day-old round Italian country or French bread, sliced
Extra-virgin olive oil tp taste
Salt and freshly ground black pepper to taste
1 1/2 pounds very ripe tomatoes, chopped and drained
1. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
2. Put the bread slices on the grill and cook until they brown, then turn and brown the other side, 5 to 10 minutes.
3. Dip the whole slice of grilled bread into a shallow baking pan filled with water for 2 seconds on each side, then return to the grill until the bread dries out, 5 to 10 minutes.
4. Sprinkle the bread with olive oil, salt, lots of freshly ground black pepper, and the tomatoes and serve.