By Chef Ella Freyinger

April 2021

8 Servings

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Fettunta is a food of the gods, in my opinion. Thick slices of chewy bread, charred to perfection and brought to life with fresh garlic and olive oil. Add jammy onions and bright pesto to turn this into a meal on its own.

Ingredients

  • FOR THE ONION JAM:
  • 3 large white onions, thinly sliced
  • 2 bay leaves
  • 1 small sprig rosemary 
  • 3 tablespoons FE honey
  • ¼ cup white balsamic vinegar
  • FE olive oil
  • Kosher salt
  • FOR THE GREENS PESTO:
  • 3 cups chopped greens
  • 1 cup fresh herbs (parsley, basil, tarragon, chives, mint)
  • 3 cloves garlic
  • 1/2 cup grated pecorino romano
  • 1 cup FE olive oil
  • ½ cup shelled unsalted pistachios
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Freshly ground black pepper
  • FOR ASSEMBLY:
  • 4, 1-inch-thick slices Sesame Sourdough
  • 4 cloves garlic, peeled
  • FE olive oil

Steps

  • FOR THE ONION JAM:
  • Heat a large skillet or dutch oven over medium heat. Add 3 tablespoons olive oil, onions and bay leaves. Cook, stirring often, until the onions begin to caramelize. About 30-40 minutes. Turn the heat up to high and cook for 3 minutes. The bottom of the pan will begin to become very dark, almost burnt. Deglaze the pan by adding 1 cup of filtered water and scraping the bits from the bottom of the skillet. Add the honey, rosemary and balsamic vinegar. Cook for 10 minutes or until the liquid has reduced and the onions have become jammy.
  • FOR THE GREENS PESTO:
  • Bring a large pot of water to boil and salt liberally. Add cleaned greens to the pot cooking until bright green and tender, about 45 seconds. Transfer to a bowl of ice water to stop the cooking. Drain and squeeze out as much liquid as possible.
  • Place the greens and herbs in a food processor and pulse until coarsely chopped. Add garlic, pecorino, oil, pistachios, lemon zest and lemon juice. Process until a well blended but still chunky mix forms. Season with salt and pepper.
  • FOR ASSEMBLY:
  • Heat a grill over medium-high heat. Place bread on the grill and cook for 4-5 minutes per side or until the bread begins to lightly char. Remove from the grill and rub each slice of bread with a clove of garlic. Place on a baking sheet and liberally drizzle with olive oil.
  • Add 3-4 tablespoons of pesto to each slice of bread, you will want this layer to be thick. Next, top with the onion jam and any edible flowers of fresh herbs you have laying around. 
  • Enjoy!