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Recipe

Salty ears

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A classic recipe for ears but made with tapenade to give it that salty touch and eat a different bread with your meal.

Ingredients

20 portions
  • puff pastry
  • sugar
  • eggs
  • olive oils, for the tapenade
  • 150 black olives, for the tapenade
  • 50 capers
  • 1 anchovy fillet
  • 2 cloves garlic

Preparation

For the tapenade: crush the olives, garlic, capers and anchovy. Add olive oil (only the necessary so that it is not so thick).
Preheat the oven to 200ºC.
Stretch the dough but without making it too thin. With the egg lightly beaten (just to mix the white and yolk), glaze the puff pastry.
Put the tapenade on top all over the puff pastry (a thin layer). Roll towards the center from both sides.
The outer part is varnished with egg.
Cut slices 1 cm wide and put them on a tray with star paper.
Bake for about 15-20 min or until you see them golden brown.
Let cool on a rack.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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