Pecorino cheese and black olive powder biscuits
Procedure
- 300 mg Pecorino cheese to grate
- 175 g Mascarpone
- 150 g 00 flour
- 100 g fresh cream
- 70 g extra virgin olive oil
- 20 g Olive powder
- Egg
- Flaked salt
- Baby
- In a small saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth and after 56 minutes...
- In a small saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth and after 56 minutes...
- In a small saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth and after 56 minutes...
- In a small saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth and after 56 minutes...
- In a small saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth and after 56 minutes...
- In a small saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth and after 56 minutes...
In a saucepan, combine the cream and half of the pecorino cheese. Cook over low heat, stirring with a whisk until the mixture is smooth. After 56 minutes, remove from the heat and stir in the mascarpone, then add a little pepper.
Once cooled, place it in a piping bag and leave to firm up in the fridge for 2 hours.
For the pecorino shortcrust pastry: mix the eggs with the flour, remaining pecorino, and oil; shape the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
Once ready, roll it out between two sheets of baking paper to a thickness of 34 mm and cut it with a 4/5 cm round pastry cutter.
Place them on a baking tray lined with baking paper, sprinkle with flaked salt and bake at 180°C for about 15 minutes.
Remove the biscuits from the oven and let them cool. Fill them with the pecorino cream, coat them in the olive powder, and serve.
