Recipes

Strawberries and Liquorice

Sweet and salty, always a winning choice!

Try it!

FOR SHORTCRUST PASTRY

Ingredienti
125 g Butter
175 g Whole-wheat flour
60 g Almond flour
10 g Parmesan Reggiano cheese
10 g Sugar
3 g Salt
25 g Ice water
Procedimento

Prepare the shortcrust pastry by mixing the different flours and very small pieces of cold butter until the dough has a coarse sandy texture.  Add all other ingredients.  Moisten the mixture by gradually spooning the ice water and tossing with a fork to form a ball.  Roll out the dough between two sheets of oven paper, place on a tray and refrigerate for several hours or more.

When the dough has rested and is cold enough to be rolled out thinly, use a cup having the tart mould size, to cut the dough.  Place the dough circles on the previously buttered and floured moulds and trim the excess.  Bake in a pre-heated oven at 150°C. for 16-18 minutes.

PER LA ROBIOLA

Ingredienti
300 g Fresh goat cheese (Robiola)
1 TSP Powdered cinnamon
1 Grated lemon peel
q.b. Extra virgin olive oil
Procedimento

Whip the goat cheese with cinnamon, lemon zest and a trickle of extra virgin olive oil.

FOR THE MAYONNAISE

Ingredienti
170 g Corn oil
100 g Unsweetened soy milk
3 g Powdered liquorice
q.b. Salt and pepper
Procedimento

Whisk the soy milk while trickling the oil into it until the mixture thickens.  Add the liquorice, lime juice, salt and pepper to complete the mayonnaise.

FOR THE STRAWBERRIES

Ingredienti
250 g Fresh strawberries
1 TSP Maldon salt
Procedimento

Prepare each tart with a small scoop of flavored ricotta and liquorice mayonnaise.

Complete with the strawberries and the salt.

CARATTERISTICHE
Facile
40' + resting and cooking time
Aperitivi e finger food
Instructor
RICETTE