Shopping list
1 loaf of Puccia bread, preferably with olives
8 slices Tyrolyan speck
100g butter, preferably Malga butter
some flat parsley leaves
Italian antipasti are served in large numbers on every festive occasion, ranging from fast & simple to very complicated. We just want a nice weekend snack so three guesses what we will choose :) The most trouble is finding the best ingredients, luckily we have Little Italy in Rotterdam.
This little recipe by Matteo Metullio is trickier than it seems, our chips are unfortunately not as nicely curled as those of the chef himself. But they are delicious and subtle in taste, we enjoy eating them outside in the sun.
How to make Puccia Bread Chips
Place the bread 20 minutes in the freezer and preheat the oven to 180°C.
Slice the bread as thinly as you can, the thinner the slices the more they curl.
Place the slices on baking paper on a baking tray.
Bake it in 2-3 minutes light brown and curled (!).
Leave the slices to rest until crispy.
Whip the butter until it is soft & smooth.
Spoon it into a piping bag.
Pipe some butter across the bread slices.
Top with a slice of speck and some parsley leaves.
Tomorrow we make Crostini alla Chietina, relaxed on our free Sunday!