Fettunti with Savoy Cabbage
3 servings
25 minutes
Fettunta with savoy cabbage is a simple yet exquisite dish of Italian cuisine rooted in Tuscan traditions. 'Fettunta' translates from Italian as 'fat slice,' perfectly reflecting its essence – crispy bread soaked in aromatic olive oil. In this version of the classic recipe, tender savoy cabbage leaves, garlic, and spices harmoniously combine to create a rich flavor with a hint of spiciness. Toasted ciabatta slices absorb the juices and aromas, becoming the perfect base for this dish. Fettunta can be served as an aperitif, appetizer, or light snack while enjoying their simplicity and elegance. This culinary masterpiece embodies the essence of Italian gastronomy – quality ingredients and richness of flavors.
1
Slice the ciabatta into fairly thick slices. Preheat the oven to 190 degrees.
- Ciabatta: 1 piece
2
Tear off half the number of savoy cabbage leaves compared to the slices of bread (we got 12 slices from a small ciabatta, so 6 cabbage leaves). Cut them into pieces roughly the size of the slices (for example, into 4 parts). Boil the cabbage in salted water.
- Savoy cabbage: 6 pieces
- Salt: to taste
3
While the cabbage is boiling, lightly toast the slices of bread in the oven.
- Ciabatta: 1 piece
4
Rub the toasted bread with garlic, sprinkle with salt and pepper, and generously drizzle with oil.
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: to taste
5
Place the toasts on a large plate - a leaf of cabbage, a toast, 2-3 leaves of cabbage. Drizzle with oil on top again.
- Savoy cabbage: 6 pieces
- Ciabatta: 1 piece
- Savoy cabbage: 6 pieces
- Olive oil: to taste