- 1x Burrella® (per person)
- Sourdough crackers
- 200g sourdough discard
- 25g light olive oil
- ¼ tsp sea salt
- 2 tsp dried herbs of your choice
- ¾ cup olive oil
- 80g cup roughly chopped almonds, skin on
- 200ml cup white wine vinegar
- 1 tablespoon maple syrup
- 150g golden raisins
- 1 medium red onion, sliced very thin (on a mandoline if you have it)
- 1 tablespoon lemon zest
- 1 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 30g chopped fresh parsley
- STEP 1: Make the crackers. Mix together all ingredients in a bowl then spread onto a parchment lined baking sheet, sprinkle a little more flaky salt over the top. Preheat your oven to 160c then bake crackers for 15 minutes, remove and lightly score before returning to the oven and baking for between 20 and 35 minutes. Rotate and check regularly to avoid over baking. Cool then break into squares.
- STEP 2: To make the agredolce, roughly chop the almonds then over a medium heat, begin to toast. Add olive oil and cook for between 5 and 10 minutes, the almonds will brown and you’ll get that lovely characteristic nutty smell. Transfer to a bowl once ready and allow to cool.
- STEP 3: In another bowl, mix together the vinegar and the maple syrup before mixing through the raisins and the onions. Allow the mixture to sit for at least 30 minutes, the raisins will soften and the onions will begin a ‘quick pickle’ from the vinegar, transforming into beautiful vibrant pink slivers of tart, tangy onion that make up the heart and soul of this condiment.
- STEP 4: About 10 minutes before serving, add the lemon zest, chilli flakes (if using), the salt and the parsley along with almonds and their oil to the onion and raisins, stir to combine.
- STEP 5: Serve by plating up the agredolce with one Burrella® per person, spoon over a little more and the juice from the mixing bowl. Layer up a cracker burrella® with a generous amount of onion, raisins and almonds and enjoy!