My inspiration for this recipe comes from hunger. The type of hunger you have after an afternoon of shopping at the East End Food Market and local farm stands, filling your canvas bag with Epicurean finds. You get home and want to make something simple, easy and delicious with your fresh spring produce … yes, March means the arrival of spring and it’s exciting!
This Fettunta recipe is sure to satisfy that hunger while using your favorite market and pantry staples.
The husband and wife team behind Jamesport Sourdough are baking some of the most gorgeous artisanal bread on the North Fork and it’s the perfect rustic loaf for this Fettunta. Fettunta literally means “oily slice,” so having a high-quality extra virgin olive oil on hand is essential here. Think bruschetta, but with heavenly thick slices of crusty Jampesport Sourdough bread, perfectly grilled and drowning in olive oil. The rub of fresh garlic cloves gives it that savory, spicy flavor. It’s topped with sautéed rainbow chard from Treiber Farms and heavily garnished with shaved Parmigiano, lemon zest and North Fork Sea Salt. If you’re especially hungry, top it with a fried egg.
Fettunta with Jamesport Sourdough Bread & Spring Greens
Ingredients
Sautéed Spring Greens
- 2 bunches local rainbow chard
- 1 shallot
- extra virgin olive oil to coat the pan
- salt and pepper to taste
Fettunta Bread
- 1 Jamesport Sourdough loaf
- 3 garlic cloves, cut in half
- 3 tbsp. extra virgin olive oil
Garnish
- 1 Parmigiano-Reggiano chunk
- North Fork Sea Salt
- 1 lemon, grated and juiced
Directions
- Prepare a large pot of salted water. Wash and rinse the rainbow chard. Tear the large leaves from the stem and chop very coarsely. Boil the greens in the salted water for 3 minutes and strain.
- Peel and mince the shallot. Coat a sauté pan with olive oil and warm the pan on medium heat. Add the minced shallots and sauté until translucent. Add the rainbow chard and continue sautéing until well-cooked – about 8 minutes. Season with salt and pepper. Remove from heat.
- Slice the bread into six 2-inch-thick slices. Grill or toast the bread until dark golden and charred. Slice the garlic cloves and rub the cut side against the toasted bread.
- Arrange the crusty bread slices on a plate. Drizzle with extra virgin olive oil. Spoon the sautéed greens onto the bread. Shave the fresh Parmigiano and arrange a few shavings on top. Grate and juice the lemon. Add grated lemon zest. Drizzle with fresh lemon juice and more extra virgin olive oil. Top with a pinch of North Fork Sea Salt. Serve warm.
