Step by Step Instructions
- Step 1: Prepare the mprantada. Put the soaked bread, the garlic, the elixir, the 4 tbsp of olive oil, the salt and the pepper in the blender and blend well. Place the mixture in a bowl and set aside.
- Step 2: Heat the 70g of olive oil in a saucepan, add the onion, the peppers and the fennel seed and sauté for 5-6 minutes, until they soften and are golden brown. Pour in the diluted sun-dried tomato paste, add the tomato paste, the salt, the pepper, the sugar and cook for approximately 10 minutes until the mixture boils and the sauce thickens.
- Step 3: Add the bread mixture and cook for 2-3 minutes until the mprantada thickens.
- Step 4: Empty the mprantada in a serving bowl and refrigerate for 30 minutes until the flavours and the aromas of the ingredients are combined.
- Step 5: Serve the dip, garnished with some fresh fennel and small wholewheat rusks on the side.
Ingredient List
- 5 slices of stale bread (no crust, soaked and drained well)
- 4 cloves of garlic
- 4tbsp balsamic vinegar
- 4tbsp olive oil
- 1 onion (finely chopped)
- 2 Florina peppers (finely chopped)
- 1tbsp fennel seeds (crushed)
- salt
- ground black pepper
- 1tsp sugar
- 3tbsp sun-dried tomato paste (diluted in 50g water)
- 200g tomato paste
- 300g small wholewheat rusks
- 1tbsp fresh finely chopped fennel
- 70ml olive oil