Stale Bread Apple & Cinnamon Fritters
Ingredients (for the crust)
400 gr of crustless stale bread (such as ciabatta, sourdough or pane di casa), cut into small chunks
200 ml water, depending on the staleness of your bread
3 tablespoons extra virgin olive oil
salt for seasoning
Ingredients (for the topping)
1 tin of peeled tomatoes, slightly crushed
10-12 anchovies
1 or 2 Floridia Burrata balls, according to your preference
2 tablespoons of extra virgin olive oil, plus more for drizzling
basil leaves for topping
Method
Pre heat your oven to 220 C.
Place bread into a large bowl and slightly submerge with water for 10 minutes or until soft. Work with your hands to squeeze out excess water from softened bread and place the mass in a bowl with the olive oil and salt. Work it to form a rough, slightly soft dough.
Prepare an oven tray with baking paper and drizzle some oil on it. Spread the dough mixture on the tray to create a crust drizzle some more olive oil on the dough. Bake for 20 minutes.
Remove from the oven, then top with crushed tomatoes and anchovies, a little olive oil and salt (be cautious as anchovies are very salty!) and place back into the oven for 20 minutes or until crisp. Remove from the oven, place onto a wooden board and top with torn burrata, basil leaves and a drizzle of extra virgin olive oil. Serve hot.
