100 g./3 ½ oz. of fresh goat's cheese - 200 g. of whole meal flour - 1/2 teaspoon of dry yeast - 1 egg - 1 tablespoon of extra-virgin olive oil - 2 dl of whole yogurt - 1 onion - 1 tablespoon of finely chopped parsley - salt, pepper.
Mix the yeast and flour and build into a pile: pour the yogurt and oil into a hollow worked into the center of the mixture. Knead with a fork until a smooth paste is obtained. Leave to rest for ½ hour.
Chop the onion and add to the cheese and parsley. Season with ground white pepper. Divide the pastry into nut-sized pellets and add cheese cream: close and lay out on oven plate lined with oil, press slightly. Cook in moderate heat until the croquettes become golden brown. Serve hot.
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editerranean cookery, which is so rich in recipes for small dishes, manages to combine sharp flavors with softer tastes that are always of an outstanding level.
