Description
On the table is always a lot of meats, but my guests first vodka eat this recipe I placed on their insistence. Often go to visit with a bowl of this bread. Oddly enough, but this multi-functional bread goes well with green grapes and cheese.
Ingredients
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Bread
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Salt
0.5 tsp
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Garlic
3 tooth
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Vegetable oil
Cooking
Slice the rye bread in small cubes. If the bread is fresh, dry it, leaving it on a cutting Board in a row for a couple of hours.
Lay the sliced (a bit dried) bread in the pan and quickly stir fry over high heat until the appearance of a weak crust. Oil should just cover the bottom of the pan completely and evenly absorbed into the bread.
Don't overcook the inside it needs to stay soft. Shift the fried pieces in a bowl with a lid, squeeze the garlic, sprinkle with salt. Close the lid and shake several times to evenly distribute the salt and garlic.
Serve on small plates, closer to the men.
Can be used for any purpose, for example, canapés, salads, soup. Goes particularly well with meat or fat.
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