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Pastry Chef Luca Dall'Omo
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Savoury snacks with vegetables

Pasticceria
Ingredients
  • Butter 3.000 g.
  • Flour 4.000 g.
  • Leavening agent 88 g.
  • Wheat germ 1.000 g.
  • Maltitol 500 g.
  • Parmesan 1.250 g.
  • Yolk 750 g.
  • Milk 500 g.
  • Salt 30 g.
  • Cornflour 300 g.
Preparation

Mix together butter, egg yolk and salt. Add milk and mix the remaining ingredients adding a little at a time. To the basic dough (1.000 g.) add the HG Cesarin vegetables to give to the savoury snack the desired flavour.

Our proposal

zucchini, tomatoes e sesame

  • 1.000 g. Basic dough
  • 175 g.    Zucchini HG 10
  • as required Sesame

Capers, tomatoes e oregano

  • 1.000 g. Basic dough
  • 75 g. Capers
  • 175 g. Tomatoes HG 10
  • 3 g. Oregano

Black or green olives

  • 1.000 g. Basic dough
  • 200 g. Olive HG granuli

Aubergine, tomatoes e poppy seeds

  • 1.000 g. Basic dough
  • 175 g. Aubergine HG 10
  • 50 g.   Tomatoes P6 HG 20
  • q.b. Poppy seeds

Yellow and red peppers

  • 1.000 g. Basic dough
  • 100 g. Yellow peppers HG 10
  • 100 g. Red peppers HG 10

 

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