Muffin de Kalamata sobre mermelada

Amanida Ingredients

Kalamata in mediterranean marinade




Kalamata in mediterranean marinade AMANIDA: 250 grs.
Butter: 150 grs.
Sugar: 200 grs.
Flour: 150 grs.
Fresh yeast: 15 grs.


1. Chop Kalamata, combine it with butter and sugar. Work the mixture.
2. Add the eggs gradually and work the mixture.
3. Incorporate the flour and the yeast and keep mixing. Rest 1 hour
4. Preheat the oven, fill metal molds halfway with the previous dough and bake 30 minutes at 180ºC.
5. Serve on the basis of dried tomato jam Amanida.

This is an example of how the soft and sophisticated products of AMANIDA give rise to surprising results in Pastry.