Mini savoury sbrisolone

Published on 15 May 2021

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Crumbly, flavoursome savoury versions of Mantua sbrisolona for a buffet with Prosecco or preferred drinks. Quick, tempting and keeping days in a tin.

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INGREDIENTS FOR 24

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I process flour and Parmigiano.

I add cold butter pieces, egg and plenty of black pepper.

I add almonds, reserving 24 for topping.

I process into crumbs.

I work quickly with fingertips and gently press into mini muffin moulds, or use a serving ring to shape then remove.

I put an almond in centre.

I bake at 180°C for about 20 minutes until lightly coloured.

I cool before carefully unmoulding.

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