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Pesto ‘Bulls-eyes’
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Pesto ‘Bulls-eyes’

Pesto ‘Bulls-eyes’

per 4
for  4
Ingredients for 4 people:


  • 100 gr flour 00

  • 100 gr hazelnut flour

  • 80 gr butter

  • 80 gr parmesan cheese

  • 2 tablespoons white wine

  • 200 gr di Pesto di Pra’

  • Pine nuts q.s.



In a bowl mix the flour 00 with the hazelnut flour.
Make a well in the centre and pour white wine, butter ( soft or cold as you like), parmesan cheese and knead all the ingredients quickly to obtain a smooth and firm dough. Wrap the dough in cling film and leave it to rest in the fridge for about 15 minutes.
Remove the dough from the fridge, roll it out  between two sheets of  baking paper with a rolling pin, so that it doesn’t stick.
Cut some circles of the same size with a glass or a biscuit cutter.
Take half of the prepared circles   and cut a hole in the middle using a small round cutter or a  plastic bottle cap.
Put all the biscuits spaced on a baking tray lined with baked paper in preheated ventilated oven at 180° for about 10 minutes. Take them out of the oven and leave them to cool.
When your biscuits are cool,  spread plenty of  Pesto di Pra’ over a circle; top with a holed circle and press lightly with your hand.
Decorate with a few pine nuts.              
(Recipe by Luisa Orizio).


See also

Recipe prepared with

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