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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

Mprantada dip with small wholewheat rusks

  • Preparation
    time
    5'
  • Cooking
    time
    20'
  • Extra
    time
    30'
  • 6
A different kind of garlic sauce made with bread, which combines the aromas of fennel seeds, olive oil, orange and the elixir. A delicious dip! It is served with small wholewheat rusks, ideally accompanying wine.
Product Qty
Balsamic vinegar with honey "Kalamata Papadimitriou” 8.4fl.oz
$5.95
P.D.O. Sitia extra virgin olive oil from Crete "Gaea" 16.9fl.oz
$18.95
Tomato paste P.D.O. Santorini "Santo" 14.5oz
$14.95
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