| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
St. Louis |
Post2 |
1 |
servings |
INGREDIENTS
| 1 |
|
Fresh-baked Italian bread loaf |
|
|
Good-quality olive oil |
|
|
Granulated garlic |
|
|
Freshly ground black pepper |
|
|
Fresh Romano cheese |
|
|
Ground oregano |
|
|
Anchovies; optional |
INSTRUCTIONS
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
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