Recipe from " Coffee Journal "
Ingredients: (for 4 people)
For the biscuits:
- 250 g of Ruggeri Spelt Flour
- 80 g of soft butter
- 1 whole egg
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fine salt
- half a teaspoon of washed and grated orange peel
For the filling:
- 150g of whole plain yogurt without sugar
- a tablespoon of chives, chopped
- a teaspoon of lemon juice
- a pinch of salt
- pepper powder to taste
- a teaspoon of extra virgin olive oil
- fresh shrimp
- a spoonful of washed and grated orange peel
METHOD:
- In a large bowl, mix the soft butter with the egg, salt and grated orange peel. Then add the spelt flour and finally a tablespoon of extra virgin olive oil. Knead vigorously until the dough is smooth. Cover the bowl with a layer of film and let the shortcrust pastry rest in the fridge for about 30 minutes.
- Preheat the oven to 180°C and line a baking tray with baking paper. Roll out the savoury shortcrust pastry on a wooden board to about 2 mm thick, oil the basket cutters, use a round pastry cutter to form the moulds and place the shortcrust pastry inside the cutters. Bake for about 15 minutes. Leave to cool for about 30 minutes.
- . For the chive cream, mix the plain yogurt with lemon juice, salt, pepper, oil and chives in a bowl.
- Fill the shortcrust pastry baskets with the chive mousse and fresh shrimp, decorate with grated orange peel and chives to taste.
