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Another thought. Spread this on thick slices of Italian or French bread that has been toasted on a grill and rubbed with fresh garlic, garnished with a chiffonade (take several basil leaves and stack them and then roll them into a tube, then slice very thinly with a very sharp knife from tip of the leaves to stem end.) fresh basil and a pinch or two of grana.
Wow.....that sounds yummy!
We're very lucky here in the St. Louis area....we have an Italian enclave called "The Hill". It is so much fun going there to pick up handmade sausages and lunchmeats from the meat markets, homemade breads from several bakeries and the restaurants are wonderful too. Definitely southern Italy and Sicilian influenced.
This is a multi-generational area within the south city itself. It got it's name from the (then) Italian immigrants climbing down the hill to the clay mines (long gone). Several of the eateries have been featured on Food Network and the likes of Yogi Berra (my favorite Aflac commercial) and Joe Garagiola grew up there. One of the most outstanding things about the area is the strength of the family ties.