Abruzzo
Potato bread with Gran Biscotto, tomato and mature ricotta
Welcome to Abruzzo, where culinary tradition and local ingenuity go hand in hand, transforming the region into a cradle of innovative tastes, from simple bread to surprising mature cheeses.
Potato bread
Bread that is crunchy on the outside and soft on the inside, dominated by the sweetness of potatoes…
which balance perfectly with the seductive taste of Gran Biscotto…
Mature ricotta
…and the intense, grainy soul of mature ricotta.
Abbinamenti e approfondimenti a cura dell'Università di Scienze Gastronomiche di Pollenzo
Recipe
Potato bread with Gran Biscotto, tomato and mature ricotta
Ingredients:
- 2 slices of potato bread
- 1 clove of Sulmona garlic
- 1 Pera d’Abruzzo tomato
- extra-virgin olive oil
- 100 g Gran Biscotto
- 40 g grated mature sheep ricotta
- fresh basil
- salt and pepper
Instructions:
Dice the tomato. Put it in a bowl and season it with oil, salt, pepper and some chopped fresh basil.
Grill the slices of bread on both sides until golden brown, then rub them with Sulmona garlic. Top with the seasoned diced tomato, Gran Biscotto and grated mature ricotta, then garnish with fresh basil leaves.
Abruzzo
The culinary tradition of the Abruzzo Apennines stems from the ingenuity of its inhabitants and the need to adapt to a beautiful, yet resource-poor environment.
The difficulty in growing cereals led to the production of the famous potato bread, typical of Aquila and Teramo areas.
The need to dry products naturally for transport and storage during transhumance, led to the first fruits, such as mature sheep ricotta, traditional dried red Sulmona garlic, traditionally preserved in braids with 52 heads, and canned products such as Pera d’Abruzzo tomatoes.
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