Form a well on the work surface with the flour and baking powder already mixed together, add the sugar, flavourings, salt and organic extra virgin olive oil.
Mix the oil with the sugar, then add the egg yolks and knead until a smooth, compact ball is obtained. If the dough is too firm, you can add a few tablespoons of milk to soften it.
Line the dough with cling film, wrap it in a tea towel to keep it from getting airy, and let it rest in the fridge overnight.
Lightly flour the work surface and roll out the shortcrust pastry with a rolling pin. Then with small moulds, cut out the biscuits and place them on the baking tray lined with baking paper and bake at 160° (in ventilated mode) for about 10 minutes.
As soon as they are golden brown, bake the Santa Lucia shortbread.
Clean the peppers: open them, remove the seeds, and cut them into long strips. Then slice the onion.
Heat the olive oil in a frying pan, add the onion and let it soften over a low heat for 10 minutes.
Add the peppers and the whole garlic clove and cook with the lid on for about 15 minutes.
Remove the garlic clove and add the tomato puree. Still with the lid on, cook for a further 15 minutes and season with salt/pepper.
deed of incorporation: 06/05/1986 registered in the company register of Verona – rea number: vr – 202513 – registration date: 21/07/1986 – legal status: joint-stock company subscribed and paid-up share capital: € 934,500.00 business activity: trade and packaging of edible vegetable oils and production of olive oils
Olearia del Garda SPA Largo del Casel, 19 – 37011 Bardolino (VR) italy tel. +39 045 6210722 fax +39 045 6212699 p. iva e cod. fiscale: 01874600230 pec: email@example.com