Pane-Mattone
From michellem 17 years ago
- 8 minutes to make
- Serves 46
Pane- Mattone,or weighted bread, is a terrific technique if you're a lover of hot crunchy bread. I got this from Michael Chiarello's Napa
Ingredients
- 2 tbsp. sweet butter, sotened shopping list
- 2 tbsp. Picholine olives, pitted and shopped shopping list
- 2 tsp. dried oregano shopping list
- 1 tbsp. lemon zest shopping list
- 1 soft crusted baguette shopping list
- 2 tbsp. extra virgin olive oil shopping list
- Gray salt and freshly ground black pepper shopping list
How to make it
- Preheat Grill
- Combine butter, olives, oregano, and lemon zest
- Split the bread in half length wise. Spread an even layer of the butter on each cut surface and re-assemble the pieces.
- Brush the outside of the bread with olive oil; season with salt and pepper.
- Place on the grill and top with a pan or other type of weight to gently press the bread while it is toasting. Grill about 4 minutes on each side, or until golden brown.
- Serve warm.
- note:weighting the bread down allows butter to seep into every crevice and bite.
People Who Like This Dish 1
- krumkake Chicago Suburbs, IL
- momo_55grandma Mountianview, AR
- michellem Idaho, ID
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The Rating
Reviewed by 2 people-
Oh yummy - how has this been hiding from me for so long? I am so anxious to get our grill out of the current snow drift and start grilling again...this will be first up on the grill!
krumkake
in Chicago Suburbs loved it
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sounds delicous thanks high5
momo_55grandma
in Mountianview loved it
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