A spicy and savoury bread pudding from Yotam Ottolenghi, inspired by an old Sardinian dish designed to use up stale bread.
Ingredients
- 3 tbsp olive oil
- 3 garlic cloves peeled and crushed
- 2 onions peeled and finely chopped
- salt and black pepper
- 800 g lamb mince
- 1 scotch bonnet chilli left whole
- ½ tsp ground nutmeg
- 1 lemon zest finely grated (ie, 1 tsp)
- 3 tbsp tomato paste
- 150 ml dry white wine
- 1 litre chicken stock
- 30 g basil finely chopped, plus a little extra to garnish
- 75 g feta broken into 1-2cm pieces
- 60 g pecorino finely grated
- 5 large 1.5cm-thick slices sourdough bread cut in half (stale or fresh and toasted)
Servings:
Instructions
- Heat the oven to 190C(170C fan)/375F/gas mark 5. Heat two tablespoons of oil in a large, nonstick saute pan on a medium-high flame. Add the garlic, onion and a teaspoon of salt, and fry for eight to 10 minutes, stirring often, until soft and golden.
- Add the lamb, chilli, nutmeg, lemon zest and lots of pepper, and fry for 12 minutes. Don’t stir too often – you want the lamb to catch a bit on the pan, to build up a crust.
- Add the tomato paste, cook for two minutes, until it, too, starts to catch, then add the wine and 400ml stock. Stir, then simmer for 12-15 minutes, until thickened and reduced to the consistency of ragù.
- Break the chilli down into the sauce by mashing it with the back of a spoon (or remove it entirely if you prefer it less spicy).
- Spread a third of the lamb mix in a thin, even layer in a high-sided, 20cm x 30cm baking dish. Scatter a third of the basil on top, followed by a third of the cheeses, then lay one and a half slices of the bread on top (it won’t cover the cheese entirely, but that’s OK).
- Repeat, then add a final layer each of meat and cheese and two slices of bread. Pour the remaining 600ml stock evenly over the top layer and drizzle with a tablespoon of oil.
- Cover the dish tightly with foil, then bake for 20 minutes. Remove the foil and bake for 25-30 minutes more, until crisp and golden brown on top. Leave to cool for 10 minutes, then serve with some extra basil leaves scattered on top.
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