At her L.A. restaurant Pizzeria Mozza, Nancy Silverton and chef Joe Marcos send out antipasti with superthick slices of garlic-rubbed bread. Similarly, Matt Molina and his chef friends grilled hunks of crusty peasant bread to serve with grilled steak; they're great for sopping up all the delicious juices. Although toasts are a smart way to use up old bread, Molina prefers grilling fresh bread. "When the bread is doused with plenty of olive oil and cooked over high heat, its center becomes almost custardlike," he says.
Great Italian Recipes
Four 3-inch-thick slices of peasant bread
Extra-virgin olive oil, for brushing
2 large garlic cloves, peeled
Maldon salt or other flaky sea salt
How to Make It
Light a grill. Generously brush the bread on both sides with olive oil. Grill over moderate heat until crisp and lightly charred, about 2 minutes per side. Rub both sides with the garlic cloves, season with salt and serve right away.
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