| 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 Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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