This week, our founder Axel has been in the kitchen, offering a unique take on some of our favourite recipes from Collection 01.
We present you a classic Catalan dish with a creative addition: Generous dollops of Superstraccia® and a hint of chilli oil. It’s simple yet profoundly satisfying.
JULIENNE BRUNO Superstraccia - Vegan Cheese
Ingredients
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1 ripe tomato (preferably dark and juicy)
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1 garlic clove
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2 slices of sourdough bread (pan de cristal if available)
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Extra virgin olive oil
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Chilli oil
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Maldon Salt
Method
- 1. Begin by brushing the bread with extra virgin olive oil and toasting it on medium heat. Ensure it turns golden without burning, flipping regularly.
- 2. After toasting, place the bread on a rack to preserve its crispness, preventing sogginess from condensation if it were laid directly on a plate.
- 3. Slice the end off a garlic clove to create a flat surface. Generously rub the garlic over the bread, infusing it with a deep flavor profile.
- 4. Cut the tomato in half and rub it vigorously over the bread, ensuring generous coverage. Some might prefer grating the tomato, but direct contact introduces an unmatched aroma, reminiscent of the vine itself. Conserve any leftover tomato for soups or sauces, minimizing waste.
- 5. Drizzle the bread with a generous amount of extra virgin olive oil, followed by dollops of Superstraccia.
- 6. A final drizzle of chilli oil and a sprinkle of salt perfectly balance the creamy freshness of superstraccia with the spicy umami of the chilli oil.
- 7. Enjoy!
