Easter bunny balls made with olive oil from Nice PDO
Ingredients
For
6
personnes
- For the pizza dough:
- 400 g of high-gluten flour
- 1 sachet of dry baker’s yeast (or 18 g of fresh yeast)
- 22 cl of water
- 2 tbsp olive oil from Nice PDO
- 6 g of fine salt
- 1 pinch of sugar
- For the rabbit filling:
- about 10 anchovies
- 100 g of Comté
- Pistou with wild garlic (courtesy of quatresaisonsaujardin.com):
- 150 g of wild garlic leaves
- 50 g of Parmesan
- 30 g pine nuts + 2 tbsp for decoration
- 2 cloves of fresh garlic
- 1 tablespoon of agave syrup
- 6 to 10 tablespoons of olive oil from Nice PDO
Tip
Do you have any pistou left over? Freeze it in cubes and take it out as and when you need it… We recommend using a subtly flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastry, ripe apple, dried fruit and its citrusy notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.
Instructions
- For the pistou: wash the wild garlic leaves, chop them and set the stalks aside. Finely chop the garlic. Place the reserved stalks, garlic, Parmesan, pine nuts, agave syrup and 2 tablespoons of olive oil into a blender. Blend slowly until a paste forms.
- Meanwhile, chop the wild garlic leaves several times in quick succession, then mix them into the dough. Add olive oil until the desired consistency is achieved. Set aside.
- Cut the Comté cheese into small cubes.
- Prepare the dough: mix the yeast with 100 g of lukewarm water and 50 g of flour, then leave to rise for 30 minutes (tip: preheat the oven to 40 or 50°C, switch it off and place the bowl of yeast inside – the yeast will bubble and rise more quickly and reliably!).
- In a mixing bowl or the bowl of your food processor, mix the remaining flour with the salt, sugar and olive oil. Add the yeast and the remaining water (cold).
- Knead for about 10 minutes; the dough should come away from the sides of the bowl and be supple.
- Take some dough and shape it into balls of varying sizes for the different parts of the rabbit. Make a hole in each ball, fill it with a few cubes of Comté cheese and a little pistou, then seal the ball tightly. Place them on baking paper on a baking tray. The balls should form a rabbit (they mustn’t touch each other, as they will rise).
- Leave to rest for 1 hour in a draught-free place (the oven, switched off, is perfect!).
- Take the rabbit out and preheat the oven to 200°C.
- Mash the anchovies (setting aside a few for garnishing the rabbit) and mix them into the remaining pistou. Brush this mixture over your rabbit. Garnish with a few pine nuts and, if you like, a few anchovies. Bake for 15 minutes.
- Leave to rest for 5 minutes, then serve!
Tip
Do you have any pistou left over? Freeze it in cubes and take it out as and when you need it… We recommend using a subtly flavoured olive oil from Nice, PDO, for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastry, ripe apple, dried fruit and its citrusy notes. You can also use one of these PDO olive oils: Nyons and Corsica – Oliu di Corsica – harvested using traditional methods.
We recommend...
For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.
You might also be interested in
Christmas tree baubles made with olive oil from Provence – matured olives PDO