We have here what is probably one of the best sourdough breads in the world. The small old fashioned bakeries are still active and alive in the hub of every village and town.
Fermented slowly the bread is crunchy and crusty with the inside, moist, light and an overall flavor that is unique.
For my recipe I use ftira flat loaf topped with sesame seed. Traditionally these loaves are dipped in olive oil and lightly spread with tomato paste and an optional addition is tuna.
I replaced tuna with slow cooked pulled pork during our tv programme with a very delicious result.
You will need:
2 tablespoons olive oil
2 tablespoons tomato puree
100g cherry tomatoes, halved and I use a mix of red and yellow ones
a few mint leaves
sea salt and freshly ground pepper to taste
20g olives, sliced
150g pulled pork which I prepared in my crockpot and I will share the recipe with you this week
Place the olive oil in a flat plate. Add salt and pepper to taste. Cut the ftira in half and dip the cut surface into the olive oil. Spread with tomato puree. Top with pulled pork, then the giardinera, fresh tomatoes, olives and finally mint leaves. Serve.
Photography Ian Noel Pace