250g Broad beans (podded weight)
80g Greek yogurt
Zest of 1 lemon and juice of half
3 sprigs of mint
salt and pepper
1 tbsp Extra virgin olive
4 slices Parma ham
4 portioned packets of Doria Doriano crackers
- Preheat the grill. Place the Parma ham on a flat baking tray and grill for 2-3 minutes or until crispy, break into smaller pieces.
- Place the broad beans in a small saucepan of boiling water, cook for 6-8 minutes. Drain and run under cold water. Pop the broad beans from their skins and place in a food processor along with 2 sprigs of mint, Greek yogurt, 2 tbsp of the extra virgin olive oil, the lemon juice and zest. Process until smooth, season to taste and spoon into a bowl.
- Drizzle over the remaining extra virgin olive oil and garnish with the remaining mint leaves.
- Spoon onto Doria crackers and top with the crispy Parma ham to serve.
Our traditional methods
Throughout the winding streets and the enchanting stone steps carved into the hillsides, the bakers get to work as the sun rises. This is rural Italy, and this is where our traditional methods originate.
Our time honoured natural leavening process requires skill, patience and integrity. Folding and rolling the dough creates many fine layers that enrich its flavour and texture. The ancient slow-rise sourdough recipe we use is delicately nurtured with water and flour over 3 days and nights to produce delicious dough that needs no additives or preservatives. And our authentic way of baking with fire and air creates a golden crisp crunch. Whilst we cook with happiness in our hearts, we take our ingredients very seriously, sourcing only the best from trusted suppliers and producers across the land.