Cultured Garlic Sourdough
Pane a lievitazione naturale con aglio e burro coltivato
Toasted sourdough with cultured butter, garlic confit, olive oil, parsley and a fine salt-cured egg-yolk finish.
Toasted sourdough with cultured butter, garlic confit, olive oil, parsley and a fine salt-cured egg-yolk finish.
2 slices
Ingredients
Batch
Bread
- House sourdough2 slices
- Cultured butter, softened15 g
- Garlic confit1 clove
- Extra-virgin olive oil10 ml
- Salt-cured egg yolka fine grating to finish
- Flat-leaf parsley, finely choppeda small pinch
Method
Mash the garlic confit into the softened cultured butter.
Brush the sourdough lightly with olive oil and toast until crisp at the edges but still tender inside.
Spread the warm toast with the garlic-cultured butter.
Finish with parsley and a very fine grating of salt-cured egg yolk.
Chef’s notes
- The uploaded source supplied the ingredients but not a full method; this preparation method has been written to match those quantities and the intended Ciambotta service.
Allergens and diet
Gluten. Milk. Egg.
Used in
Also in the Recipe Book
Last refined · September 2026