Traditionally, in Italian-American restaurants, garlic bread entailed lots of chopped garlic mixed with butter and a little oil. This version, struffinato—or rubbed—with a smashed garlic clove, is more subtle, and is the right match for the Arugula and White-Bean Salad (page 60) or the Escarole and White-Bean Soup (page 86).

Ingredients

　　Choose a large, heavy skillet—cast iron is ideal—brush it lightly with olive oil, and set it over medium-low heat. Cut a loaf of Italian bread in half lengthwise, then cut it crosswise into 3- or 4-inch pieces. Rub the cut surfaces with a smashed garlic clove and brush them with Garlic-Infused Oil (page 17) or extra-virgin olive oil. Arrange as many of the pieces, cut side down, in the pan as fit without touching. Weight the bread down with a slightly smaller skillet and cook until the underside of the bread is golden brown and crispy, about 5 minutes. Remove and repeat as necessary with the remaining bread. You may keep the cooked garlic bread warm in an oven turned to the lowest setting.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.