Crispy pizza sticks
Allergens & dietary requirements
- Cow's milk
- Gluten
- Pescetarian
Ingredients
- 1 sheet filo pastry
- 100 g olive oil
- 20 g oregano, dried
- 1 tbsp tomato powder
- as needed parmesan cheese
Preparation method
- Thaw the filo pastry.
- Combine the olive oil and the dried oregano in a pan, and allow the flavours to infuse for half an hour at 50°C.
- Place a layer of the filo pastry on a cutting board, and cut at right angles into a piece 20x20cm.
- Brush liberally with the oregano oil, making sure that the oregano is evenly distributed.
- Sprinkle with pepper and salt and loosely roll up the filo pastry.
- Grate the Parmesan cheese with a Microplane grater and liberally sprinkle over the filo pastry rolls.
- Bake for 5 minutes at 180°C.
- Remove from oven and sprinkle with tomato powder.
- Store in an air-tight container with silicone granules.
Serving suggestions
- As an amuse-bouche or cocktail snack, e.g. alongside a spicy avocado dipping sauce.
- As a crispy garnish for a creation with aubergine, anchovies, olives or sweet pepper.
- In a composition with lam, artichoke, and bell pepper.
