The savory cantucci with olives are perfect finger foods to serve at the table as an appetizer or for an aperitif. The preparation of these cantucci is the same as the sweet version, but in this case, I used savory ingredients such as salt and pepper, parmesan, oregano, green olives, sun-dried tomatoes, and toasted pine nuts. These savory cantucci are crunchy and full of flavor, ideal for any occasion and will be appreciated by everyone!
Also try the sweet versions:
Abruzzesi Cantucci
Cantucci with Dried Figs and Walnuts
Cantucci with Pistachios and Hazelnuts
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
Ingredients
- 3/4 cup Flour
- 1 Egg
- 1 oz Pine nuts
- 1 oz Green olives
- 10 Sun-dried tomatoes
- 1 tbsp Parmesan
- 1 sprig Oregano
- 1 tbsp Extra virgin olive oil
- to taste Salt and pepper
Preparation
To make the savory cantucci, toast the pine nuts in a small pan, turning them continually to brown them on all sides, being careful not to burn them.
In a bowl, beat the egg with the grated parmesan and a pinch of salt and pepper. Then add the pitted green olives, sliced into rings.
Finally, add the sun-dried tomatoes cut into thin strips and the oregano.
Gradually add the flour and start kneading. Once the flour is incorporated, add a tablespoon of extra virgin olive oil. Knead until you get a smooth dough, which should detach from the bowl.
Form a roll about 12 inches long and 0.75 inches thick (approximately). Place it on the oven tray lined with parchment paper. Bake in a preheated oven at 355°F for 30 minutes. Then remove from the oven and let cool.
Cut the roll into diagonal slices about 0.4 inches thick (approximately). Place the cantucci back on the tray lined with parchment paper and return to the preheated oven at 355°F for 10 minutes, until they are golden and crisp.
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