- Turtle bread 4
- Drained tuna 50 g
- Pitted green olives 40 g
- Brigante with Saffron and Black Pepper 200 g
- Black pepper to taste
- Capers 1 teaspoon
- Butter 50 g
- Parsley to taste
- Dried tomato in oil and/or fresh tomato or tomato confit to taste
Drain the tuna and mince it, follow the same procedure for the olives.
Cut the Brigante with Saffron and Black Pepper cheese into small pieces.
Cut the bread with a serrated bread knife, but without going all the way in order to have cubes of about 2 cm that can be slightly widened, like a grid.
Melt the butter in the microwave in a large bowl and combine all the ingredients, mix well.
Now stuff the bread by inserting the condiment into each slot created, slightly widening the portions of bread.
Wrap the bread in two sheets of aluminium foil and bake in the oven at 200° C for 30 minutes. Then open the foil and brown the bread for a few more minutes.
Once cooked, serve hot.
RECIPE BY: Luisa Bayre and her staff
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