Puccia bread chips

PT20M

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Ingredients

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  • puccia bread, 1 loaf (with olives)
  • 8 slices of Tyrolean speck
  • 100g of butter, preferably Malga butter
  • 1 handful of parsley leaves
1
Ahead of cooking, place the loaf of puccia bread into the freezer and leave for 20 minutes, or until semi-frozen
  • puccia bread, 1 loaf (with olives)
2
Preheat the oven to 180°C/gas mark 4
3
Using a very sharp knife, cut 8 very thin slices of the loaf and arrange across a baking tray. Place in the oven and bake for 2 minutes
4
Remove the bread slices from the oven and leave to rest until crisp
5
Meanwhile, gently soften the butter and whip until smooth. Transfer to a piping bag and set aside, keeping at room temperature until required
  • 100g of butter, preferably Malga butter
6
To serve, pipe a few drops of softened butter across each slice of bread and top with a slice of speck. Garnish with a few sprigs of parsley and serve immediately
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