Preparation Time 15 minutes and serve 4
Difficulty: Medium

INGREDIENTS

• 100 g Vigne Vecchie Eggplant Fillets
• 100 g De Carlo Spiced Olives
• 100 g De Carlo Artichokes for the dough (15 minutes preparation),
• 150 g ‘00’ flour (or a flour of your choice)
• 25 ml cold sparkling water
• 50 g grated pecorino cheese (or a cheese of your choice)
• 1 egg
• 150 g Vigne Vecchie Extra Virgin Olive Oil 

METHOD

• Drain all olive oil vegetables, chop into smaller pieces and arrange individually on a serving plate.
• Prepare batter by sifting flour, then mixing the egg, cheese and water. Mix until well blended.
• In a frying pan, warm up the olive oil on low heat for about 3 minutes.
• Scoop some dough with a spoon and stuff with the vegetables.
• Drop the batter in the pan until golden brown. 
• Drain and serve hot.