Ricotta, Olive & Chorizo And Parmesan & Rosemary Scones

Ingredients

For the ricotta, green olives & chor

250 gr of all purpose flour ( I use Bio flour )

1 sachet of baking powder ( that is 20 gr )

150 ml of milk ( I used semi - skimmed milk )

50 gr of salted butter, cut into pieces

50 gr of chorizo, finely chopped up

50 gr of green pitted olives, finely chopped up

50 gr of ricotta ( I used fresh sheep's ricotta )

1 large egg, well beaten

For the Parmesan & rosemary scones

250 gr of all purpose flour ( I use Bio flour )

1 sachet of baking powder ( that is 20 gr )

150 ml of milk ( I used semi - skimmed milk )

50 gr of salted butter, cut into pieces

50 gr of freshly grated Parmesan

3 mediums sprigs of fresh rosemary, leaves picked, washed, dried with kitchen paper & fine

For the salad

3 heads of little gem lettuce, cleaned, washed & spun dry

1/2 cucumber, washed & cleaned, cut up into litlle rounds

4 For the mustard - lemon dressing

1 tablespoon heaped of Dijon mustard

2 tablespoons of fresh lemon juice

5 tablespoons of a fruity olive oil

Maldon sea salt

grinded black pepper

Foodista

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