Imperial herb parsley with garlic and olive dip

Name: Imperial herb parsley with garlic and olive dip
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 Garlic cloves; 400 ml Milk; 30 g green and black olives; 1 small bunch of mixed herbs (e.g. parsley, thyme, rosemary); 2 TEASPOONS wine vinegar + something to taste; 75 ml Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 6 Eggs (size M); 1 TEASPOON Salt; 125 g Flour; 2 TABLESPOONS Butter; 2 TEASPOONS Oil

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 Garlic cloves
400 ml Milk
30 g green and black olives
1 small bunch of mixed herbs (e.g. parsley, thyme, rosemary)
2 TEASPOONS wine vinegar + something to taste
75 ml Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
6 Eggs (size M)
1 TEASPOON Salt
125 g Flour
2 TABLESPOONS Butter
2 TEASPOONS Oil

Directions

1
Peel the garlic and boil it up with 150 ml milk in a small, high pot. Simmer for about 10 minutes, stirring occasionally. In the meantime, halve the olives. Wash the herbs, dab dry and put something aside for garnishing.
2
Of the remaining herbs, pluck the leaves or needles from the stems and chop them finely. Puree the garlic in the milk very finely. Slowly mix in vinegar and oil one after the other. Season to taste with salt, pepper, sugar and a little vinegar.
3
Fold in the olives. Separate eggs. Whisk egg yolks, salt and 150 ml milk. Add flour bit by bit and stir in 100 ml milk and herbs. Beat the egg whites until stiff and carefully fold into the dough.
4
Heat half the butter and half the oil in a frying pan (approx. 24 cm Ø). Pour in half of the dough. Bake at low heat for 4-5 minutes until golden brown. Cut the dough into quarters with a pallet, turn it over and bake it from the other side until golden brown.
5
Then tear it into pieces with 2 forks. Remove and keep warm. Repeat the process. Prepare the slash and garnish with the remaining herbs. Add garlic and olive dip.