Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Dip
How it's done
Dough
Mix the flour, cheese, baking powder and salt in a bowl.
Place the eggs in a measuring cup along with all the other ingredients up to and including the pepper, puree. Add the pistachios, almonds, olives and pepper to the flour. Pour in the egg mixture, mix quickly to form a dough; do not knead.
Shape
On a lightly floured surface, shape the dough into a roll (approx. 15 cm). Place on a baking tray lined with baking paper.
Bake
Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Cut lengthwise into slices approx. 1 cm thick. Return the cantucci to the baking tray.
Return to the oven
Approx. 15 mins. Remove, leave to cool on a rack.
Dip
Combine the ricotta, chilli and salt, coat the cantucci with the mixture, top with the micro greens.
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