1/2 cup of "Filipo Berio" olive oil (or vegetable oil)
1 tablespoon garlic powder
1 tablespoon Pecorino Romano grated cheese
1 cup of "Ronzoni" seasoned breadcrumbs
optional amount of crusty Italian white bread

First, add the 1 cup of "Ronzoni" seasoned breadcrumbs to a small mixing plate. then, add one tablespoon of garlic powder. Next, add one table spoon of Pecorino grated cheese to the mixture.

Mix these ingredients well. Next, have a frying pan ready. Fill it with the 1/2 cup of "Filipo Berio" Olive Oil. Add the uncooked Oregonata into the frying pan.

Stir it around in the frying pan, until it turns damp, or light brown. After the Oregonata is prepared, toast several pieces of white bread. After the white bread is toasted, simply spread the Oregonata on the slice, and enjoy!

Cook's Note: We used fresh garlic and a tablespoon of chopped parsley in this quick and easy recipe!

Submitted by: Anthony