These savoury madeleines are light and golden, filled with briny Manzanilla olives and nutty Parmigiano Reggiano, and enhanced with fragrant herb salt. Served with aromatic Moroccan chutney for dipping, they’re the perfect fresh, flavourful bite for any occasion.
Makes 12
1 large egg, lightly beaten
⅓ cup plain yoghurt
3 Tbsp extra virgin olive oil (EVO)
⅓ cup Losada pitted Manzanilla olives, coarsely chopped
30g Parmigiano Reggiano or Grana Padano, finely grated, plus extra to serve
⅓ cup Girolomoni organic ‘00’ flour
1 tsp baking powder
½ tsp Sal de Añana Provençal herb salt
Sabato Julie Le Clerc Moroccan chutney, to serve
Preheat oven to 180˚C fan bake. Place a rack in the centre of the oven. Spray a 12-hole madeleine pan with oil. Put all ingredients in a bowl and stir to combine. Spoon the batter into the madeleine holes, dividing it evenly. Bake for 12-15 minutes or until golden brown and set. Cool for a few minutes before serving. Serve scattered with extra Parmigiano and with Moroccan chutney on the side, to dip. Best eaten on day of making.
Recipe by Julie Le Clerc
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