Ingredients: salami, ham, mortadella, green and black DOP La Bella della Daunia olives, artichokes, semi-dried tomatoes, bread and taralli (kind of bagel from Southern Italy).
Preparation: For this simple dish it is preferable to use fresh sliced cold meat, typical of the place of residence or more refined according to the occasion. Among the sliced cold meat we suggest to add various kinds of bread and taralli if possible ‘scaldatelli pugliesi’) and of course green and black olives, artichokes and semi-dried tomatoes in extra virgin olive oil (and everything suggested by your taste and fantasy). Spread the slices of salami in a serving dish, add olives, artichokes and tomatoes between the slices to form a cheerful color scheme. Serve with bread and taralli.
CROSTINI (TOASTED BREAD) WITH BLACK DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients (serves 4): 1 loaf of bread, 8 anchovy fillets, black DOP La Bella della Daunia olives, a sprig of fresh basil, 1 tablespoon extra virgin olive oil, 1 garlic clove, 100 grams salad tomatoes, salt and ground black pepper.
Preparation: Cut the bread in slices and toast it. Dice the tomatoes, pit the olives and season with extra virgin olive oil, salt, pepper and minced garlic. Pour it all on the toasted bread and add chopped fresh basil.
FOCACCIA WITH DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients (for 1 focaccia): 350 g all-purpose flour, 1/2 teaspoon salt, 1 teaspoon dried yeast, 1 teaspoon dried thyme, 45 ml extra virgin olive oil, 8 black or green DOP La Bella della Daunia olives, 3 sun-dried tomatoes in oil, coarse salt.
Preparation: Put the flour, salt, yeast and thyme in a bowl. Add 200 ml of water and 2 tablespoons of extra virgin olive oil. Knead for 10 minutes. Place the dough in a plastic bag oiled with extra virgin olive oil, close it well and leave it in a warm place for 2 hours until it has doubled its volume. Put the dough on a floured surface, spread the olives (after being pitted) and the chopped and dried tomatoes and knead thoroughly; roll out the dough to a thickness of about 1 cm, giving it an oval shape and transfer it on the oiled oven plate. Cover and let rise for about 45 minutes. Remove from the oven and preheat the oven to 200°C. Pat the dough with your fingers, drizzle with extra virgin olive oil and sprinkle with crushed salt. Place it in the preheated oven and bake for 20-25 minutes until the foccacia has a golden color.
MARINATED ANCHOVIES WITH GREEN DOP LA BELLA DELLA DAUNIA OLIVES
Ingredients: 200-300 grams of anchovies, 300 grams of green DOP La Bella della Daunia olives, 1 sweet red pepper, salt, vinegar, extra virgin olive oil, parsley.
Preparation: For this dish you have to use large anchovies as it is necessary to wrap the pitted olives with the anchovies. It is preferable to use a sweet red pepper because, in our opinion, it goes well with the slightly sour taste of the olives and the vinegar. However, those who prefer a spicier flavor can use chili peppers. Prepare the anchovies and place them in a dish, add salt, then cover them with vinegar and let marinate 1-2 hours. Pit the olives and replace the pit with small pieces of chopped red or chili pepper. Wrap each stuffed olive with half marinated anchovy and secure with a toothpick. Arrange the anchovies with olives on a serving dish, sprinkle some extra virgin olive oil, garnish with fresh parsley and serve.