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Recipe Crusted olives of 25-10-2018
The crusted olives they are a nice snack to serve as finger food at a dinner with friends or to accompany a rich homemade aperitif. It's about a shortcrust pastry with parmesan, buttery and flavorful that covers pitted olives stuffed with cheese (my variant of the recipe).
It seems to have been a catchphrase on the web a few years ago, and I arrived a little late on the piece apparently, but the recipe still had to be tried and shared on my blog too. Once ready, you can also freeze them and then cook them later, you can also not stuff them with cheese and insert an almond inside, or leave the crusted olives empty.
Girls, I'm in Bolzano, today I will cook in Stuffer's kitchen and I can't wait to meet the other bloggers present at the event and to sauté with them, see you later: *
How to make crusted olives
Work the flour with the butter into chunks and the Parmesan in a mixer until you get a crumbly dough. Add a couple of tablespoons of cold water. Knead until you get a dough. Then wrap it in plastic wrap and let it rest in the fridge for 30 minutes.
Cut the Asiago cheese into very small rectangular pieces. Stuff each olive with a piece of cheese.
Take a small amount from the mixture at a time, flatten it with your fingers on the lightly floured table and wrap it around a well-dried olive thus forming balls.
When they are all ready, place them in a baking tray covered with parchment paper, let them rest in the fridge for half an hour then cover with a drizzle of oil and bake in a preheated oven at 170 ° for about 10 minutes or until completely golden.
Leave to cool, then serve the crusted olives.