The puff pastry or also called "sfogliata" pasta was already known in the times of the Egyptians, Greeks and Romans who prepared it with oil instead of butter. Processing requires care and attention. These delicious puff pastry filled with ricotta, mustard and Nocellara del Belice PDO Olives are ideal for a tasty aperitif in combination with a structured sparkling wine or a spicy and fragrant white wine.


TIME
0045 h
DIFFICULTY
medium
TYPE
Aperitifs
NUMBERS
4peoples



PREPARATIONS

With a spatula, mix the ricotta in a bowl, adding the Parmigiano Reggiano, the pitted olives, coarsely cut, salt and pepper.
Roll out the puff pastry with the rolling pin and cut out 8 cm squares. Place a teaspoon of the filling in the centre of each square and close the flaps by pressing well, brush the surface with the egg whites
Place the puff pastry parcels of ricotta and olives on a tray lined with oven paper. Place in the oven at 180°C and bake for 20 minutes. Let it cool and serve on a plate accompanied by a tuft of mustard.

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