SERVING
for 25 sticks
NUTRITIONAL VALUE (per stick)
52,2 kcal
2,8g protein
3,1g fat
3,3g carbohydrates
INGREDIENTS
2 medium eggs
200g pecorino cheese
100g fine rice flour
1 level teaspoon dried rosemary
1 level teaspoon sea salt
PREPARATION
- Finely grate the cheese, put it in a large food processor and grind well. Mix the flour, rosemary and salt together in a bowl. Add eggs, flour mixture to the cheese and mix well again. Place the dough in a mixing bowl and knead it into a ball by hand. Then cover the bowl and place it in the fridge for at least 30 minutes. Preheat the oven to 200°C.
- After 30 minutes, take the dough out of the fridge and make 25 balls of the same size (about 15g per ball). Roll each ball by hand to get a stick-like shape and place it on a baking tray on which we have previously placed the baking paper.
- Place the tray in the oven and bake for about 15 minutes. After baking, take the tray out of the oven, wait for the sticks to cool and serve them or place them in an airtight container.
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