Ingredients

  • 1 loaf country bread
  • 1 clove of garlic
  • 100 g wild mushrooms
  • 1 lemon
  • bunch of parsley
  • 50 g black olives
  • 50 g artichoke hearts
  • 1 red pepper
  • 50 g local hard cheese
  • bunch of basil
  • 50 g pecorino
  • 1 jerusalem artichoke
  • salt, pepper
  • 1 tomato

Method

  • Slice the bread thickly and leave each slice to soak in olive oil with crushed garlic, then grill each slice or 'toast' in a dry frying pan.
  • Chop the mushrooms up small and quickly fry in a pan until soft.
  • Cook the Jerusalem artichoke in boiling water, peel and dice the flesh.
  • Slice the red pepper and gently fry until soft.
  • Chip the black olives up roughly and add to the mushrooms together with the juice of half a lemon, the chopped parsley and basil, slices of artichoke hearts and the hard cheese diced. Season to taste.
  • Spoon this mixture on top of the grilled warm bread. Arrange strips of red pepper on top and chopped tomato. Freshly grate fresh pecorino on top and enjoy!