STUFFED SBRISOLINA WITH FRESH YELLOW PUMPKIN PESTO

STUFFED SBRISOLINA WITH FRESH YELLOW PUMPKIN PESTO

Ingredients (for 10 mini sbrisolina)

  • 300 g SIPO fresh yellow pumpkin pesto
  • 100 g of whole spelt flour
  • 110 g sunflower oil
  • 100 g almond flour
  • 50 g crushed almonds
  • 50 g of hazelnut flour
  • 50 g of chopped hazelnuts
  • 10 g dried oregano
  • 5 g whole salt

 

Preparation:

 

Sift the flours together and then put into a bowl, then add the chopped almonds, hazelnuts, oregano and salt. With a whisk, mix all the ingredients well and knead with the sunflower oil trying to crumble the dough as much as possible with your hands. Place a small amount of the mixture at the base of a baking cup and add 1 tablespoon of yellow pumpkin pesto then cover with more crumble mixture without pressing it, then continue filling other cups until you have run out of  dough. Bake at 180 degrees for about 25 minutes in a static oven and the last 5 minutes in a convection oven to create a light crust. Serve the mini sbrisoline warm and crispy.

Recipe created by chef Carla Casali

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