- 2 cups bite-size pieces of your favourite baker’s bread
– stale is very good!
- 3 tablespoons extra-virgin olive oil
- 400g floury potatoes – peeled and cut into 1cm thick
slices
- 500g grown-up rocket, stems removed and cut into 5cm pieces
- 50g freshly grated Alexandrina Finniss River Romano
|
Toss bread in bowl with one tblsp olive oil until well impregnated.
Spread on baking sheet and toast in 180C oven until crisp –
about 15 mins.
Put potato into pot with 7 cups water add salt and bring to boil.
Cook for 15 mins then add rocket, toasted bread and cook for 10
mins more.
In a frying pan cook garlic and chilli in 2 tblsp oil for 5 mins
until fragrant. Stir into pot - remove chilli if you don’t
want it too spicy. Cook for 1 minute more. Season to taste and serve
in warm bowls with Romano on top. Buon appetito! |
Hard
Cheeses 
