Olive and caramelised shallot ficelles recipe | Gourmet Traveller
Australian Gourmet Traveller recipe for olive and caramelised shallot ficelles.
Ingredients
- 3 gm dried yeast
- 250 gm baker’s flour (see note)
- 18 small Kalamata olives, pitted and patted dry with absorbent paper
- Caramelised shallots
- 1½ tbsp olive oil
- 200 gm golden shallots (about 6), finely diced
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