Fallo and the Fallesi

PANONDA

Panonda, the equivalent of the bruschetta, is a very simple preparation, which owes his success above all to the quality of the oil, so that it is preferable to use a good cold narrow oil. A classical Panonda variant is Panonda to the sauce of tomato which distinguishes from the first for the tomato addition. Afterwards both recipes are described.

INGREDIENTS

(for 4 persons)

CLASSICAL PANONDA

4 slices of home made bread;
2 arlic cloves;
extra virgin olive oil;
salt;
black pepper.

PANONDA AL POMODORO

4 slices of home made bread;
2 garlic cloves;
2 tomatoes;
extra virgin olive oil;
salt;
red chilli powder.

SUGGESTED WINE:

Trebbiano d'Abruzzo

PREPARATION FOR THE CLASSICAL PANONDA

Let the slices of bread, which should be at least of the day before lightly on the embers (or the oven grill). As soon as it become crisp in surface, rub it with the garlic, sprinkle it with a pinch of salt and flavour it with a good black pepper. Pour an oil drop on each and serve at once, while they are very hot and the oil has not impregnated the bread yet.

PREPARATION FOR THE LA PANONDA WITH THE TOMATO SAUCE

Let the slices of bread, which should be at least of the day before lightly on the embers (or the oven grill). As soon as it become crisp in surface, rub it with the garlic, cover it with very thin tomato slices, sprinkle it with to pinch of salt and flavour it with some chilli pepper powder. Pour an oil drop on each and serve at once.