alle Rezepte
Rezeptbuch
Cheffe Cécile Farkas Moritel
DOWNLOADProdukte
Biscotti della Camargue alle Olive
Zutaten
- 200 g organic rice flour
- 30 g organic olive oil
- 70 g organic butter
- 1 g Camargue salt
- 20 g parmigiano cheese
- 30 g Stabilized Vegetables HG - Black olive granulates HG10 p10 Cesarin
- 30 g Stabilized Vegetables HG - Tomato granulates HG10 p10 Cesarin
- 30 g Stabilized Vegetables HG - Green olive granulates HG10 p10 Cesarin
- 1 a pinch of pepper
- 2 pinches of salt
- 60 g of organic eggs
Vorbereitung
In the planetary mixer fitted with the leaf, mix the very cold butter chunks and spices.
Add the flour, Parmesan cheese and all the Stabilized Vegetables HG Cesarin.
Mix to a sandy, fairly thin consistency is obtained. Incorporate the eggs into the dough and continue to mix until a smooth, homogeneous dough is obtained.
Be careful not to over-knead. Roll out with a rolling pin to 1 cm thick, between 2 sheets of baking paper. Leave in the refrigerator for 1 hour.
Cut disks of 3 cm in diameter and bake on an Airmat baking sheet for about 25 min at 165°C until well coloured.
