Ingredients for 6-8 people:200 g plain flour (Italian 00)150 g butter100 g Pecorino Gran Riserva 24 months1 handful pitted green olives4 sprigs of rosemary1 tbsp Extra Virgin Olive Oil salt and pepper
Wash the rosemary and pat it dry; finely chop the leaves with the olives and then mix with the olive oil. In a bowl, rub the butter (straight out of the fridge) and flour together using your fingertips. When the mixture resembles fine breadcrumbs, add the grated pecorino, the chopped rosemary and olives, and some salt and pepper. Mix everything together with your hands until you have a smooth dough. Transfer it onto a chopping board and shape it into a cylinder, then wrap it in cling film and put it in the fridge for about 1 hour. When the time has passed, remove the cling film, cut the dough into slices roughly 5 mm thick, and arrange them on a baking tray lined with greaseproof paper. Bake in a preheated oven, at 180 °C, for 15 minutes. Let the tasty, savoury “biscottoni” (= large biscuits) cool down thoroughly before serving. They’re perfect to serve with cold cuts, cheese, sauces and/or even honey and jams…