Salted Fingers With Wild Garlic, Sundried Tomatoes And Hazelnuts For Aperitif

1. 1

   Preheat oven to 180 u00b0 C.

2. 2

   Mix the flour and baking powder in a bowl with a pinch of salt. Add the eggs, then mix the oil and milk, whisk to make a smooth paste. Add the chopped wild garlic leaves, the dried tomatoes cut into pieces, the crushed hazelnuts, and the grated Parmesan. Mix and fill flexible molds 2/3 full.

3. 3

   Bake for 12-15 minutes until browned.

4. 4

   Serve lukewarm as an appetizer.

* Per serving · 4 servings · Values may vary.

No additional tips available.