Ricotta, Olive & Chorizo And Parmesan & Rosemary Scones

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

50 gr of chorizo, finely chopped up

1 sachet of baking powder ( that is 20 gr )

4 For the mustard - lemon dressing:

50 gr of ricotta ( I used fresh sheep's ricotta )

3 medium sprigs of fresh rosemary, leaves picked, washed, dried with kitchen paper & finely cut up

1/2 cucumber, washed & cleaned, cut up into litlle rounds

250 gr of all purpose flour ( I use Bio flour )

50 gr of freshly grated Parmesan

2 tablespoons of fresh lemon juice

50 gr of green pitted olives, finely chopped up

1 tablespoon heaped of Dijon mustard

1 large egg, well beaten

5 tablespoons of a fruity olive oil

3 heads of little gem lettuce, cleaned, washed & spun dry

50 gr of salted butter, cut into pieces

150 ml of milk ( I used semi - skimmed milk )

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