I had always eaten sweet madeleines: small boat-shaped bites, soft and irresistible! Although I have a weakness for almond ones, one day I asked myself: why not try serving them as an appetizer? So, I created the savory version: I propose them in 2 flavors, pesto and pizzaiola!
Video of the Recipe
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Identity Card of the Recipe
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Ingrediants
- 150 g of white flour of type 00
- 60 g (1 medium) of eggs
- 4 g of salt
- 30 ml of extra virgin olive oil
- 110 ml of milk
- 50 g of Genoese pesto
- 30 g of tomato paste
- 50 g of grated Parmesan cheese
- 8 g of instant yeast
- 1 teaspoon of oregano
Materials Needed
- Small molds for madeleines
- Bowls of various sizes
- Teaspoons
- Scale weighs food
- Sieve
Preparation
- In a bowl, sift the white flour along with the quiche yeast. Add the parmesan cheese and salt.
- Mix the powders with an egg, milk and oil: mix everything to obtain a rather thick batter.
- Divide the dough into two bowls: in one bowl, add the pesto, and in the other add the tomato paste and oregano, to obtain the pizzaiola flavor.
The alternative idea
Those who wish can create other flavors: for example, blended beetroot, pureed spinach or saffron can be added to the mixture.
- Place two silicone madeleine molds on a baking sheet.
- With the help of two teaspoons, distribute the dough in the molds, taking care not to overdo the quantity, to give the madeleines a perfect shell shape.
- Place the two molds in the oven and bake at 180 ° C for about 15 minutes.
- Gently remove the madeleines with pesto and pizzaiola from the molds and allow to cool. Serve immediately or store in a plastic bag for 2-3 days.
Alice's comment - PersonalCooker
These savory madeleines are transformed into an excellent and alternative finger food: combine them with diced cheese and some cherry tomatoes, and serve them for an aperitif together with a bubble. Heat them quickly before serving them and that's it!
