Rafaello Hors d'Oeuvre

1. 1 Olivespack 300 g ≈ $3.00 40 g
2. 2 Walnutspack 150 g ≈ $4.00 5 g
3. 3 Hard cheesepack 200 g ≈ $2.64 10 g
4. 4 Crab stickspack 200 g ≈ $2.80 25 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Mayonnaise 4 g
7. 7 Sunflower oil 4 ml
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Ground black pepper 1 g
10. 10 Olive oil 8 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Grate the cheese finely, mix in mayonnaise and minced garlic⁵, then blend well

2. Stuff each olive¹ with a piece of chopped walnut²

3. Form balls by wrapping the olives¹ in the cheese mixture

4. Grate the crab⁴ sticks finely

5. Roll the balls in the crab⁴ croutons, pressing lightly to adhere

6. Chop the dill⁸, mix with hot red pepper flakes, and drizzle with olive¹ oil

7. Serve the sauce alongside the appetizer

In short

• In the planner this dish is cooked for two days: reheat on day two.