| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Home in th, Ew |
1 |
servings |
INGREDIENTS
| 125 |
g |
Plain flour; (5oz) |
| 1 |
pn |
Salt |
| 60 |
g |
Semolina; (2 1/2oz) |
| 100 |
g |
Ready grated Parmesan cheese; (4oz) |
| 100 |
g |
Cold unsalted butter; (4oz) |
| 25 |
g |
Sun-dried tomatoes in oil; (1oz) |
| 1 |
tb |
Chopped fresh basil |
| 2 |
|
Tbsp; (30-60ml) cold water, (2 to 4) |
| 1 |
|
Leaf shaped baking mould |
INSTRUCTIONS
Pre heat the oven to 180°C/350°F/gas mark 4.
Put the flour, salt and semolina in a mixing bowl and rub in the
butter with your fingertips until the mixture resembles fine
breadcrumbs. Stir in the cheese with a knife. Pat the sundried
tomatoes dry and chop finely. Add to the butter mixture. Stir in the
basil and enough water to make a dough. Knead the dough until smooth
and divide into 8 equal portions.
On a floured surface roll out each portion of dough to about the size
of the leaf mould and 1 cm thick. Cut out and place on a lightly
greased baking sheet. Mark veins on the leaves with a knife.
Bake in the preheated oven for 12 minutes, or until golden brown.
Leave to cool on a baking sheet for about 15 minutes. Store between
layers of greaseproof paper in an airtight tin and eat soon as
possible.
The dough can be frozen.
Converted by MC_Buster.
Per serving: 1 Calories (kcal); trace Total Fat; (15% calories from
fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 133mg
Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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