PAULA WOLFERT’S TOMATO BREAD BREAKFAST

I toast a slice of peasant style bread, rub it with a half clove of garlic, and brush on each side a blend of grated late summer tomatoes, crumbly sea salt, and great olive oil.  And if I have some Serrano ham slices in the fridge I put that on top. 

Paula Wolfert is the beloved author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook, Mediterranean Grains and Greens, The Cooking of the Eastern Mediterranean, Mostly Mediterranean, Mediterranean Cooking, Revised, and most recently, newly updated, The Cooking of SouthWest France.  Her Cous Cous and Other Good Food from Morocco has been in print since 1973.

www.paula-wolfert.com

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