We have what is probably one of the best sourdough breads in the world. The small old fashioned bakeries are still active and alive and the hub of nearly 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 with an optional addition is tuna.
I replaced tuna with slow cooked pulled pork during our tv programme, a very delicious result.
You will need:
2 tablespoons Olive Oil
2 tablespoons tomato paste
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, see recipe follows:
To make the pulled pork in a slow cooker, you will need:
1 kilo shoulder of pork
1 tablespoon smoked paprika
1 teaspoon salt and 1 teaspoon pepper
150ml bbq sauce [home made or shop bought
1 clove garlic
Place all the ingredients in the slow cooker and cook for 6 hours on medium heat or overnight on slow heat. Use a fork to shred.
To assemble the ftira:
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.
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Tinned Tomato Preserves by X-tra at Rimus Group