9Ingredients
460Calories
40Minutes
Yeast, malt, lard, flour and chocolate chips join forces to create an easy dough for breadsticks. After it's shaped into a loaf and allowed to rest, the dough is cut and formed into sticks, which are sprinkled with coarse salt. Once baked, the breadsticks can be eaten warm, ideally with a cup of coffee. Set them over the edge by serving some melted chocolate for dipping alongside.
Ingredients
- 130 grams flour
- 80 grams parmesan cheese (grated)
- 100 grams butter
- 20 grams extra-virgin olive oil
- 2 eggs
- salt
- 1 teaspoon baking soda
- liver pate
- 2 teaspoons olive
Directions
- Preheat the oven to 180C.
- Sift together the flour with the baking powder.
- Melt the butter over a double boiler and let it cool slightly.
- In a bowl, beat the eggs with the parmesan cheese.
- Add the sifted flour and baking powder, the warm melted butter, the oil, and a pinch of salt.
- Combine the ingredients until smooth and uniform in consistency.
- Last, add the green olive and cherry tomato salsa.
- Place the batter in the madeleine molds and bake for approximately 15 to 20 minutes, they should be lightly golden.
NutritionView more
460Calories
Sodium43%DV1020mg
Fat51%DV33g
Protein27%DV14g
Carbs9%DV26g
Fiber4%DV1g
PER SERVING *
| Calories460Calories from Fat300 |
| % DAILY VALUE* |
| Total Fat33g51% |
| Saturated Fat17g85% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium1020mg43% |
| Potassium95mg3% |
| Protein14g27% |
| Calories from Fat300 |
| % DAILY VALUE* |
| Total Carbohydrate26g9% |
| Dietary Fiber1g4% |
| Sugars0g0% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
Yummly User
Sheila M. 7 Jun 2015
For this recipe I used the cherry tomatoes right out of my garden. It was a super juicy and all around palatable dish. The green olives gave it the optimal amount of saltiness and the tomatoes gave it a fresh and juicy taste. This 4 star madeleines recipe will be in my recipe book for many years to come.
