Biscottini salati con pecorino e pistacchi
This is a very easy recipe to prepare nice appetizers, serve them with a selection of cheese, salame, fruit and a red wine.
flour 200 gr.
butter 100 gr.
1 egg yolk
ground parmigiano reggiano 75 gr.
pecorino cheese 75 gr.
roughly ground pistachios 2 spoons
You can change ratio of parmigiano and pecorino at tastes, remember that pecorino cheese is usually old and then very salted, thus avoid adding salt.
Mix flour with parmigiano and pecorino on a pastry board to form a “small mountain”, make a hole in the center, put in the hole the softened butter, the yolk, and the pistachios, then start to work the dough. If dough results too dry, add a tablespoon of cold water. Work the dough until it has a soft, dry and elastic texture, form a ball and wrap it in a film. Leave it in the fridge for half a hour. After this time unwrap the dough and roll it out with the rolling pin (use a little flour if dough sticks on the table) to a thickness of about 3-4 millimeters. Cut the biscuits in the desired shape with a knife. Arrange the biscuits on an baking-pan. Sprinkle the biscuits with parmigiano and place the pan in the oven, 350 fahreneit grades, for about 15-20 minutes. Biscuits are ready when they turn a nice golden color.