Dried sourdough Wholemeal flour Taggiasca Olives Salt Extra virgin olive oil to taste Water
1 packet 350 g 120 g 5 g enough enough
The Taggiasca olive, with its aromatic flavour, fruity and harmonious, is consumed on its own or as an ingredient in many recipes. It is particularly used in meat and fish stews or vegetable side dishes. Another typical use is in local pasta dishes, where the olive becomes the leading flavour in the sauce, or with fish, combined with the famous Ligurian Trenette pasta.
Dissolve the dried sourdough in a little water at room temperature. Gradually add the flour, oil and finally the salt. Knead everything to obtain a smooth and elastic dough and add the olives cut into two or whole after they have been pitted.
Leave the mixture to rise for about 1 hour and 30 minutes, cut the dough into equal parts of about 30 g, form the breadsticks rolling the dough evenly, let it rest for another 30 minutes in the tray and covered with a damp cloth.
Bake at 180° C for 15/20 minutes until golden.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......