Weekend cooking project. Artichoke bread pudding from Puglia
It is known as focaccia di carciofi, but it is not what you would expect. It is a stale bread pudding with artichokes, cheese, and fresh herbs, perfect for a picnic.
Are you ready for the second weekend cooking project? This recipe for an artichoke bread pudding focaccia dates back to 2014. I had been dating Tommaso for a few months, and I was getting my teeth into his family recipes from Puglia and Salento thanks to his mum, Lucia.
Now that Lucia is not with us anymore, those recipes are even more precious, they are part of her legacy, they belong to our family cooking repertoire. Whenever I cook a focaccia di carciofi, or pittule on the eve of a festive day, it is an occasion to remember her, as in those moments she is right there with us, in the kitchen. Livia will get to know her nonna through our memories of her and through her favourite recipes.
Artichoke bread pudding focaccia from Puglia
To make the artichoke bread pudding, cook down the artichokes with good extra virgin olive oil and a clove of garlic. Now that it is in season, choose fresh garlic for a milder flavour. In the meantime, soak the stale bread until soft, then you squeeze it just like when you make panzanella.
Then, squeeze it well, remove the excess water, then mix it into the already cooked artichokes. Now comes the time of giving flavour to this cake: Parmigiano Reggiano for some saltiness, fresh herbs like parsley and mint for colour and freshness. A few beaten eggs will bind everything together and help you create a golden crust.
The result after one hour of baking is beyond imagination.
Crisp on the outside, it keeps a moist and almost melting centre, where all the flavours have perfectly mingled. Brace yourself and wait until warmish, when it will give its best. As an ideal picnic food, it can be enjoyed even when cold.
This recipe works very well also with other vegetables, so if you cannot find fresh artichokes, try zucchini!
Find the recipe for the artichoke bread pudding focaccia here on the blog.
If you decide to take part in the weekend cooking project, share the results with us on social media by using the hashtag #myseasonaltable and tagging @julskitchen on Instagram. It will be a way to shorten the distance in this time of social distancing.
If you have questions about the ingredients or the recipe, if you have a special request for one of the next cooking projects, or if you just want to have a chat, just reply to this email.
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