Roll of puff pastry Ricotta cheese Mustard Nocellara Belice Black Olives Parmigiano Reggiano Egg white Salt to taste Pepper to taste
1 150 g 30 g 100 g 50 g 1 enough enough
The Nocellara del Belice PDO Olives with their unmistakable consistency make them ideal for enjoying alone or as a snack with bread and olive oil, in true country tradition. In the kitchen, they are used to add flavour to sautéed dishes such as peppers, aubergines, potatoes, or in vegetable and fish-based first courses or added to focaccia and bread.
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.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......