Treccine with Capers
Amongst the preliminary operations to prepare this recipe, remember to thaw out the puff pastry dough, and just before beginning arrange the Treccine to heat in the oven at 200 degrees.
Rinse the capers well and drain them; then add them to the anchovies and chop finely using a half moon cutter. Put this chopped mixture into a bowl and add the olive pâté, the parsley and 2 teaspoons of oil and mix well.
Roll out two sheets of puff pastry dough and spread with the mixture you have just prepared.
Cut the dough into strips one centimetre wide and 25 long; you should obtain about 50 strips.
Now take the ends of one strip of dough and twist it 4 times. Repeat this operation with all the strips of dough. Cover an oven dish with oven paper and lay the Treccine on top, leaving a small gap between them.
All that remains is to put the dish into the oven until the pastry is golden and puffy, turning the Treccine over halfway through cooking.
- 1 tablespoon Berni Capers
- 4 anchovy fillets in oil
- 1 tablespoon chopped parsley
- Extra virgin olive oil