It’s THE ONE recipe for summer aperos. Not dry, savoury, perfect to go with planchettes, salads, BBQs, etc… and it’s easy!
- 200 gr. dried tomatoes (in olive oil)
- 200 gr. grated cheese (pecorino, gruyere, manchego… according to your taste and what’s in your fridge…)
- 1 beautiful basil bouquet
- 180 gr. spelt flour
- half a pack baking powder
- 10 cl.