Perfect for afternoon tea, these savoury waffles are great served with salami, olives and chunks of pecorino.
- ¾ cup (185 ml) extra virgin olive oil
- 2½ tbsp water
- ¾ cup (185 ml) white wine
- 1⅓ cups (200 g) plain flour
- salt flakes and freshly ground white pepper
- cold cuts of meat and cheese or olives, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Mix together the olive oil, water and wine in a large mixing bowl. Gradually add the flour, whisking well to form a smooth batter similar in texture to a pancake batter, only slightly thicker. You will find that sometimes you will need more or less flour to achieve a perfect result. This is because all flours vary slightly, even within the same brand. Let your instinct guide you; you won’t fail.
Heat a pizzelle, waffle or jaffle camping iron. Grease it with butter or, as my nonna used to do, with the fat from sliced prosciutto.
Put 2 tablespoons batter in the mould, close the lid and cook until golden and the scent of wine and olive oil permeates the room. If using a pizzelle iron or a jaffle camping iron, turn it over halfway through to ensure even cooking.
Serve warm with salami, pecorino, olives or whatever suits your palate.
• Pizzelle salate are best served warm, which is lucky as leftovers are really unlikely to occur.