Freghe volterrane, co' "bubbolini"
- 4 slices of Tuscany stale bread
- 1 kg of winter tomatoes, the so called "bubbolini", ripe
- 4 garlic cloves
- a small bunch of sweet marjoram
- olive oil
- some grains of black pepper
|Take a grill and roast the slices of bread over a brisky heat,
in order to cook them crunchy outside but soft inside, rub them with the
garlic cloves and put them in the plates. Divide four small tomatoes in
two parts and rub them on the hot bread to melt them completely and drop
the remaining peels. Bathe abundantly with new oil, sharp and spicy, then
put over each slice of bread the slices of tomato, not finely cut, as many
as you need to cover the bread. Then put some leaves of marjoram on the
slices of bread, salt a little bit, grind a lot of pepper and dress with
some other drops of oil only the tomatoes, then serve very hot.