Shopping Cart
Preparation Time:
30 min
Difficulty:
Easy
Share this recipe:
Ingredients
FOR 6 SERVINGS:
250 g type 00 flour -
15 g baking powder -
250 g whole eggs -
150 g extra virgin olive oil -
150 g whole milk -
170 g grated Emmental cheese -
100 g D'Amico Sundried Tomatoes -
50 g D'Amico Pitted Riviera Olives in brine -
1.5 g basil -
2 g black pepper -
6 g fine salt -
for buttering the molds -
melted butter, as needed
Instructions
Pour the flour, baking powder, milk, eggs, extra virgin olive oil, Emmental cheese, salt, pepper, and basil into a blender. Blend all the ingredients well. Drain the sun-dried tomatoes and olives thoroughly. Cut the tomatoes into thin slices. Add the tomatoes and olives to the mixture and mix well.
Grease the molds with melted butter and then sprinkle flour into the molds, making sure it sticks well and removing any excess flour. Pour the mixture into the molds.
Bake in a hot convection oven at 165°C for 20-22 minutes. Bake with the valve closed for the first ten minutes and with the valve open for the remaining time. If your oven does not have a valve, use the old method of placing a piece of foil over the oven door vent. Once cooked, remove from the molds and serve.
