Author Ben Milbourne
This salad is based on one of my favorite Italian regional dishes the Amatritciana. A traditional Roman dish based on tomatoes, speck and cheese.
½ a punnet of yellow cherry tomatoes
½ a punnet of red cherry tomatoes
½ cup of young basil leaves
100g of your favorite cured meat (pancetta, prosciutto, salami, speck), diced
100g of baby boconcini, torn into pieces
50g of white anchovy fillets
2 tablespoons of olive oil
Juice of 1 lemon
100g of sourdough
3 sprigs of thyme
1 tablespoon of picked oregano leaves
1 chili, deseeded and Julienned
Salt and pepper to taste
Preheat oven to 180 degrees
1. Tear up the sourdough into thumb size pieces and place it on a baking tray lined with baking paper, drizzle with olive oil and season with the thyme and salt flakes. Bake in the oven for 15mins
2. Place the salami in a cold pan and bring up the heat to medium, this will render some of the fat out of the salami and this will act as the cooking oil. Cook for a few minutes each side until the edges crisp up then set aside.
3. In large bowl gently toss together the tomatoes, basil leaves, boconcini, anchovy fillets, sourdough, oregano, and chili then drizzle with olive oil and lemon juice and season with salt and pepper.