Sweet and crunchy wafers with extra virgin olive oil Rozò and anise seeds

Yield: 8 servings
For the cookies:
140 g flour 00 (gluten free version: 95 g of rice flour + 45 g cornstarch)
50 g of granulated sugar
1 teaspoon anise seeds
65 ml of olive oil RoZò Parovel
2 tablespoons white wine Visavì Barde Parovel
1 egg yolk grated rind of half a lemon
a hint of vanilla and cinnamon
1 pinch of yeast
1 pinch of salt

For the lemon curd oil :
50-60 ml of lemon juice (about 1 medium lemon juice)
zest of lemon juice
60g caster sugar
1 egg half a tablespoon of corn starch
a pinch of seeds of a vanilla bean

Prepare the cookies: whisk sugar together with anise seeds, lemon peel, vanilla and cinnamon. Then mix it with the flour, baking powder and salt. Create a fountain in the middle, beat the egg yolks together with the white wine. Pour the olive oil flush and start to knead. If the mixture is too dry, add 1 tablespoon oil in most, but if it becomes too wet, add 1 tablespoon of flour in most. Form a ball and let rest 20 minutes in the fridge. Preheat the oven to 170 ° ventilation. Flour a work surface and roll out the pastry to oil. Using a cookie cutter cut cookies, arrange on a baking sheet lined with parchment paper and bake for 15-20 minutes until golden brown. Once cooked, let cool on a wire rack. Prepare the lemon curd: grate the zest first and then squeeze the lemon. Gather zest and lemon juice, sugar and egg in a heatproof bowl. Beat with an electric mixer on everything, add the sifted cornstarch and, always beating, place the bowl in a double boiler, over a saucepan with a fund of water gently boiling. Stir constantly with a whisk until the lemon curd has thickened. When thick, add half a teaspoon of oil, stir and let cool away from fire. Serve finger distributing the lemon curd in 8 cups along with extra virgin olive oil cookies and anise.

Author of the recipe: GIULIA GODEASSI

Giulia is an inborn cuisine lover. «Since I was a child I fumbled with pans and ladles. I spent my childhood afternoon in the courtyard of my grandma’s countryside house, where I learnt to prefer the natural and wholesome ingredients that the cycle of seasons offers. The love for good eating and good drinking knowledge got me to attend oenology and viticulture at University. Paying attention to new dietary requirements and continuously looking for food raw materials that got lost with the progress I love to suggest recipes with re-discovered ingredients. Clouds of cereal flours, ancient seeds, colorful vegetables and scented spices can change a simple dish into a delicious dish for the most delicate palates. Come and read my recipes on julietsbelly.blogspot.it»

The extra virgin olive oil chosen for this recipe was selected upon the ingredients to enhance the food taste at its best, read here its profile here.

The wine that we suggest you pair the recipe with is Matos Nonet.