Toast puttanesca
Ingredients
4 persons
- 1 jar Elvea Pomo e Legumi
- 1 handful olives
- 2 coffee spoons capers
- 4 Filets The Hunt Anchovies
- Olive Oil
- 4 tablespoons skyr
- 2 teaspoons smoked paprika
- pepper
- salt
- garlic powder
- bread
Preparation
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1
Cut four thick slices from a firm loaf of bread. Heat a splash of olive oil in a pan over medium-high heat and add a pinch of garlic powder. Place the bread slices in the pan and fry until golden brown and crispy on both sides. Then remove them from the pan and set aside.
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2
Meanwhile, chop the olives, anchovies and capers into a coarse tapenade-like mixture.
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3
Add another dash of olive oil to the same pan. Add the chopped seasonings and sauté briefly until the fragrances are released (about 2-3 minutes). Then add the Pomo e Legumi and sauté gently for another 2-3 minutes so that everything comes together well to form a savory sauce.
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4
Meanwhile, in a separate bowl, mix the skyr with paprika, bell pepper and salt to make a creamy spread.
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5
Generously spread the warm toasts with the skyrm mixture, then spoon the warm puttanesca topping on top. Finish with an additional twist of black pepper or a drizzle of olive oil, if desired.
