Stracchino, fennel salami & fig bruschette from Polpo: A Venetian Cookbook (of Sorts) (page 88) by Russell Norman

  • sourdough bread
  • figs
  • Show all ingredients...
  • Serves : makes 2

  • EYB Comments

    Can substitute soda bread for sourdough bread.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute soda bread for sourdough bread.

  • Breadcrumbs on May 18, 2015

    p. 88 - Delicious even though we didn't have dried figs. I turned to the crisper and emerged with some red grapes. In an attempt to emulate that robust sweet and earthy flavour I thought I'd roast the grapes so I tossed them with a little evoo and some freshly ground black pepper and into the oven they went and you know what, the results weren't too shabby if I do say so myself! mr bc quickly declared he'd give this dish a 10/10. My vote would be pretty close as well. The roasted grapes worked beautifully. My only concern was the cheese. We both really loved it but it didn't melt like the cheese in the book's photo, not even by a long shot. I'd purposely left it out at room temp for 2 hours prior to preparing this dish so I can only imagine there must be richer, higher fat variations. Another fabulous dish Polpo! Photos here: http://chowhound.chow.com/topics/1009436?commentId=9567354#9567354

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