Maltese bread and chilli paste (Fel fel)

Ingredients

• 50 g stale good quality sour dough bread, cut into small chunks
• 100 g long red chillies (see Note)
• 100 g bullet chillies (see Note)
• 80 g Calabrian chillies (see Note)
• 20 g garlic
• 140 ml white wine vinegar
• 150 ml olive oil
• 30 g sea salt

Spices

• 5 g fennel seeds
• 2 g of coriander seeds
• 5 g of cumin
• 2 anise seeds
• 2 black peppercorns

Instructions

Chop bread into chunks, Chop chillis into small pieces, removing the stems.

Roast spices in a pan.

In a food processor, blitz bread. Take out and set aside.

In the food processor blitz all the chillies, then add garlic, spices, bread, vinegar, olive oil and salt.

Put in a sealed jar, drizzle a little bit of olive oil to seal it and store immediately in the fridge.

Note

• A mix of chillies is suggested. You can use one style of chilli if preferred; I would recommend long red chillies as others may affect the heat level dramatically.
• Use in dishes such as Spaghetti with sea urchin, zucchini, caper and fel fel.