Think of a land close to the sea, pampered by the sun, sweet and generous. It is in such a place that Nocellara del Belice was born, in that green strip of land in the province of Trapani, a few kilometers from the sea, where the temples of Selinunte have protected it for more than 2600 years. With a firm and fleshy pulp, which easily detaches from the stone, it is an olive that preserves intact the fragrance and scents of the earth on which it is born, resulting in a sweet, delicate and full-bodied result.
Puff pastry with Nocellara del Belice PDO Olives
With a spatula, mix the ricotta in a bowl, adding the Parmigiano Reggiano, the pitted olives, coarsely cut, salt and pepper.
Roll out the puff pastry with the rolling pin and cut out 8 cm squares. Place a teaspoon of the filling in the centre of each square and close the flaps by pressing well, brush the surface with the egg whites
Place the puff pastry parcels of ricotta and olives on a tray lined with oven paper. Place in the oven at 180°C and bake for 20 minutes. Let it cool and serve on a plate accompanied by a tuft of mustard.