Simple version – no chorizo, no peppers
INGREDIENTS
- 300 g stale rustic bread (best if 2–3 days old)
- 6–7 garlic cloves, peeled and slightly crushed
- 50–80 ml olive oil
- 1 tsp salt
Optional toppings
- Grapes, fried egg, or a few fried anchovies
METHOD
- Cut or tear the bread into small, pea-sized pieces. Sprinkle lightly with water and a pinch of salt, cover with a cloth, and let rest overnight to soften slightly.
- In a large skillet or earthenware pan, heat the olive oil and sauté the garlic cloves slowly until golden and fragrant.
- Remove the garlic and add the moistened breadcrumbs to the pan.
- Stir constantly over low to medium heat for 20–30 minutes, until the crumbs are golden and crispy, with some soft bits remaining.
- Return the garlic to the pan at the end, adjust salt to taste.
- Serve hot, optionally with fresh grapes, a fried egg, or fried sardines/anchovies on top.
From the Youth Exchange MED4FOOD (9–18 June 2025), organised by Associazione Kora at the educational farm La Buona Terra, Passignano sul Trasimeno. Project 2024-1-IT03-KA151-YOU-000220163. Funded by the European Union; views expressed are those of the authors only and do not necessarily reflect those of the EU or the Agenzia Italiana per la Gioventù.
