Altamura bread in your home!!
Ingredients: 1 kg of re-milled durum wheat semolina, 200 gr. yeast or mother yeast obtained from sourdough, 20 gr. salt, 600 ml of water.
Preparation: Place the semolina laid in a pile in the center of the pastry board. Make a central vacuum in which to add the natural yeast, salt and warm water. Work the ingredients until a homogeneous and uniform mass is obtained. Cover the dough with a cotton sheet and leave for 30 minutes. Shape the mass again, collecting it in a natural fibrous wrapper. Leave it to rise for another 45 minutes. Bake and cook for an hour and a half at 250 ° C.
Bruschetta (“Red fèdda”)
Ingredients: sliced Altamura bread, extra virgin olive oil, salt.
Preparation: Toast the sliced bread on the coals until browned. Season with salt and extra virgin olive oil. You can enjoy both hot and cold.
“Ciallèdde” bread soup
Ingredients: Thin slices of stale Altamura bread, 1/2 liter of water, 5 small tomatoes, parsley, half onion, half potato, black olives, turnip greens or broccoli, salt, extra virgin olive oil.
Preparation: Slice the potato and the onion. Put all the vegetables in the water, add salt and bring to a boil. Cook for 15 or 20 minutes. Arrange the slices of bread in a deep dish, pour over the water with the vegetables and season with extra virgin olive oil. Cover with another plate and leave for a few minutes before serving.
Fetta Francesca
Ingredients for 4 people: 300 gr. of stale Altamura bread, 1/2 L of milk, 200 gr. of cubed mortadella, 5 eggs, 100 gr. of grated cheese, 200 gr. of cubed mozzarella.
Preparation: Place the bread soaked in milk in a pan, add the mortadella together with the cheese and mozzarella. Pour the beaten eggs with a little cheese and bake at 220 ° C for about 30 minutes.
”Cialledde fredd” cold wafer
Ingredients for 4 people: 300 gr. of stale Altamura bread, a red onion, a carousel, 5 salad tomatoes, a stalk of celery, a lemon, oregano, salt, extra virgin olive oil, water.
Preparation: Chop the bread coarsely, arrange a bowl and add a little water, the chopped tomatoes, the sliced onion, the carousel and the lemon into slices, the celery into chunks, a tablespoon of oregano, salt and a generous dose of extra virgin olive oil. Mix everything and leave it to flavor for a few minutes before serving.
Pancotto ”pen cuett”
Ingredients for 4 people: 400 gr. of Altamura stale bread, a clove of garlic, a bay leaf, salt, extra virgin olive oil, pecorino cheese, water.
Preparation: Break up the bread, preferring the crust, and place it in a pot. Cover with water and add garlic and bay leaf, salt and bring to a boil. Cook over a low heat for about half an hour until the water has evaporated. Dress with extra virgin olive oil and grated pecorino cheese.
Bread in carriage
Ingredients for 4 people: 8 slices of roasted Altamura bread, 4 slices of scamorza cheese, 2 eggs, extra virgin olive oil, 50 gr. of ventresca salami, some tomatoes, basil, oregano.
Preparation: Pour a little oil into a pan and arrange a layer of toasted bread. Add the scamorza cheese, the ventresca salami, some chopped tomatoes, extra virgin olive oil, oregano and a little basil. Cover everything with another layer of toasted bread. Finally pour the eggs previously beaten and bake for a few minutes.
Poor soup
Ingredients for 4 people: Pieces of fresh or toasted Altamura bread, tomatoes, oregano, basil, fresh garlic, salt, extra virgin olive oil.
Preparation: Cut the tomatoes by squeezing the pulp and removing the peel, arrange them in a dish and season with the other ingredients. Finally add the pieces of fresh or toasted bread.