Spun black olives
This extremely crunchy and light garnish is very easy to prepare.
Allergens & dietary requirements
- Gluten
- Soy
- Cow's milk
- Pescetarian
Ingredients
- 10 sheets brik pastry sheets
- 100 g black olive powder
- 150 g olive oil
- as needed parmesan cheese
Preparation method
- Cut the sheets of brick pastry into tagliatelle with a pasta machine.
- Mix the tagliatelle with the olive oil and coat with the black olive powder (grated parmesan cheese can also be added if desired) in a big mixing bowl.
- Twist into airy little balls (like wool) weighing approx. 4g.
- Place them on a flexipan sheet with semi-spherical indentations and bake at 140°C for 5-6 minutes.
- Turn out and bake for another 3-4 minutes on a baking sheet at 160°C until golden brown.
Serving suggestions
- As a snack. Finish with a parmesan cheese cream or a tomato and cinnamon jam.
- As a garnish for savoury dishes, e.g. with tomato, artichoke, pumpkin or fennel components.
