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.
