Makes 4-6
Prep: 20 mins
Cooking: 15 mins

INGREDIENTS

1 450g jar roasted red peppers in brine, drained well
5 sun-dried tomatoes in oil, drained and roughly chopped
2-3 tsp harissa paste
Doriano crackers to serve

METHOD

  • Place the ingredients in a bowl and use a stick blender or food processor to whizz until smooth.
  • Spoon into a small serving bowl.
  • To serve arrange on a board or platter with Doriano crackers for dipping and spreading.

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.