• 60 g of butter
• 1 pinch of pepper
• 1 teaspoon of rosemary
• 2 pinches of fine salt
• 1 teaspoon of paprika
• 25 g of potato starch
•100g of flour
• 100 g of Giovanni Ferrari Parmigiano Reggiano PDO
In a large salad bowl, mix the flour with the starch. Add the paprika, salt, pepper, a dozen sprigs of finely chopped rosemary, and grated parmesan Giovanni Ferrari. To mix everything.
Cut the butter into pieces, and separate the white from the yolk of the egg. Add the pieces of butter and egg yolk to the flour and parmesan mixture.
Knead quickly with the main ones, until you obtain a smooth and homogeneous paste. Divide the dough into two pieces and roll them on the worktop to obtain two sausages. Food in the food film and let stand in the refrigerator for 30 minutes. Preheat the four to 175 ° (thermostat 6).
After standing, remove the food films from the rolls and cut into slices about 1 cm thick.
Arrange the shortbreads on the baking sheet of four covered with parchment paper. Space shortbreads to prevent them sticking during cooking.
Brush the surface of the shortbreads with the egg white and decorate 1/3 with the 5-pepper pepper, 1/3 with the rosemary and 1/3 with the poppy seeds. Put in the oven and cook the shortbread for 12 minutes. Serve these crackers with a salad garnished with 100 g of natural chickpeas and 200 g of sweet corn.