Taste USA: Finger Food

Wednesday, November 25, 2015

Ricotta and red onion tortillas

How to make Ricotta and red onion tortillas recipe

Serves 1

Preparation time 10 minutes, Cooking time 4–5 minutes

Ingredients:
40 g (1½ oz) ricotta cheese
½ red onion, thinly sliced
1 tomato, finely chopped
¼ green chilli, deseeded and finely chopped
1 tablespoon chopped fresh coriander
2 small soft flour tortillas
olive oil, for brushing

Method:
Mix together the ricotta, onion, tomato, chilli and coriander in a bowl.

Heat a ridged griddle pan until hot. Brush the tortillas with a little oil, add to the pan and cook very briefly on each side.

Spread half the ricotta mixture over one half of each tortilla and fold over the other half to cover. Serve immediately with a green salad.

For Mexican quesadillas, mix together ½ cored, deseeded and chopped red pepper, 1 finely sliced spring onion, 25 g (1 oz) grated Cheddar cheese, 3 pieces of drained jalapeño pepper from a jar and 1 tablespoon chopped fresh coriander in a bowl.

Spread the mixture on 1 tortilla and place the other tortilla on top. Place in a nonstick frying pan and cook over a medium heat until the cheese melts.

Flip over and cook on the other side for a few more minutes. Slide on to a plate, cut into quarters and serve with guacamole and soured cream.

Ricotta and red onion tortillas

Monday, November 23, 2015

Tortilla pizza with salami

How to make Tortilla pizza with salami recipe

Makes 2

Preparation time 5 minutes, Cooking time 8–10 minutes

Ingredients:
2 large flour tortillas or flatbreads
4 tablespoons ready-made tomato pasta sauce
100 g (3½ oz) spicy salami slices
150 g (5 oz) mozzarella cheese, thinly sliced
1 tablespoon oregano leaves, plus extra to garnish
salt and pepper

Method:
Lay the tortillas or flatbreads on 2 large baking sheets. Top each with half the pasta sauce, spreading it up to the edge. Arrange half the salami and mozzarella slices and oregano leaves over the top.

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes or until the cheese has melted and is golden. Serve garnished with extra oregano leaves.

For spicy salami, mozzarella & tomato quesadilla, lay 1 large flour tortilla or flatbread on the work surface. Top with 2 tablespoons tomato pasta sauce, 50 g (2 oz) salami slices, 75 g (3 oz) diced mozzarella cheese and a few basil leaves.

Add a second tortilla and press flat. Heat a large frying pan or ridged griddle pan until hot, add the quesadilla and cook for 2–3 minutes or until toasted. Flip over and cook on the second side. Cut into wedges to serve.

Tortilla pizza with salami

Chilli thai beef baguettes

How to make chilli thai beef baguettes recipe

Serves 4

Preparation time 5 minutes, Cooking time 4 minutes

Ingredients:
500 g (1 lb) thick sirloin steak, trimmed
1 tablespoon olive oil
4 oval bread rolls
4 sprigs of coriander
4 sprigs of Thai or ordinary basil
4 sprigs of mint
salt and pepper
Dressing
2 tablespoons Thai fish sauce
2 tablespoons lime juice
2 tablespoons soft light brown sugar
1 large red chilli, deseeded and thinly sliced

Method:
Brush the steak with the oil and season well with salt and pepper. Heat a ridged griddle pan until very hot, add the steak and cook over a high heat for 2 minutes on each side or until seared all over. The steak should be rare. Remove from the pan and leave to rest for 5 minutes, then cut into thin slices.

While the steak is resting, make the dressing. Mix together the fish sauce, lime juice and sugar in a bowl and stir in the chilli until the sugar has dissolved.

Split the rolls in half and fill with the herbs, beef slices and any juices. Pour the dressing carefully over and serve.

For Thai beef salad, cook, rest and slice the steak as above. Toss with 1 sliced Lebanese cucumber, 250 g (8 oz) halved cherry tomatoes, 100 g (3½ oz) bean sprouts and a handful each of Thai or ordinary basil, fresh coriander and mint leaves in a bowl.

Mix together the juice of ½ lime, 1 teaspoon sesame oil, 1 teaspoon caster sugar, 1 teaspoon Thai fish sauce and 1 tablespoon groundnut oil in a bowl. Add to the salad, toss well until evenly coated and serve.

Chilli thai beef baguettes

Mozzarella and tomato ciabatta

How to make mozzarella and tomato ciabatta recipe

Serves 2, Preparation time 5 minutes, Cooking time 12 minutes

Ingredients:
2 ciabatta rolls
50 g (2 oz) mozzarella cheese
2 large tomatoes
1 large or 2 small avocados
1 tablespoon roughly chopped basil
pepper

Method:
Put the ciabatta rolls on a baking sheet and warm in a preheated oven, 180°C (350°F), Gas Mark 4, for about 10 minutes.

Meanwhile, thinly slice the mozzarella and slice the tomatoes. Halve, stone, peel and slice the avocados.

Remove the rolls from the oven and cut each roll in half. Layer the avocado, mozzarella and tomato slices on the 2 bottom halves, add the basil and sprinkle with pepper.

Return the bottom halves with the filling to the oven for 2–3 minutes or until the mozzarella has melted. Put the top halves on top and serve immediately.

For pesto, mozzarella & roasted pepper ciabatta, bake and halve 2 ciabatta rolls as above. Spread 1 teaspoon pesto over the bottom halves of each ciabatta, layer with the mozzarella and a few drained roasted peppers from a jar. Omit the avocado and tomato, add the basil and season. Cook in the oven as above.

Mozzarella and tomato ciabatta

Wednesday, November 11, 2015

Thin Crepes "borlengo"

How to make Thin Crepes Recipe "borlengo" - Preparation time: 10 minutes – Cooking time: 5 minutes – Resting time: 1 hour

4 Servings

Ingredients:
2 cups (250 g) all-purpose flour
4 1/4 cups (1 l) lukewarm water
1 large egg
1 tbsp. (18 g) salt
1 3/4 oz. (50 g) bacon fat
1 clove garlic
1 sprig of rosemary
butter, as needed
3 1/2 oz. (100 g) Parmigiano-Reggiano cheese

Method:
In a large bowl, mix the flour with the water and the egg. Add the salt and continue to blend until you have a liquid batter. Let the batter rest for at least 1 hour.

Finely chop the bacon fat with the garlic and rosemary and set aside.

Pour a ladle of the batter in a very thin, even layer onto a very hot griddle or skillet 8 inches (20 cm) greased with a little butter. Spread the batter using the back of a spoon. After a few moments, when it is set, turn it with a spatula and finish cooking.

Remove the crepe to a plate. Sprinkle the center with the bacon fat and herb mixture and sprinkle with some grated Parmigiano- Reggiano cheese. Fold twice into four and serve immediately. Repeat with the remaining batter and filling.

Did you know that...
Borlengo, a bread or crepe typical of the Modena area, was first recorded in 1266 in Guiglia during the siege of the Castle of Montevallaro by the Guelph troops of the Algani family of Modena. The defenders of the castle, Ugolino of Guiglia and the Grasolfi family, were able to resist for a longer time before surrendering, thanks to large wafers made of flour and water, cooked and seasoned with herbs. As the siege continued, flour became scarcer and the wafers became increasingly thin ... to the point that they were no longer considered food but “a joke” or “burla,” hence the term “borlengo.”

Thin Crepes "borlengo"

Taralli

How to make Taralli Recipe - Preparation time: 1 hour – Cooking time: 30 minutes

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
1/3 cup (100 ml) dry white wine
1/2 cup (120 ml) extra-virgin olive oil
1 1/2 tsp. (10 g) salt
water, as needed

Method:
In a large bowl, mix the flour with the wine, olive oil, salt, and enough water to make a loose dough. Turn the dough out onto a clean work surface and knead until smooth and elastic.

Wrap the dough in plastic wrap and let rest for at least 15 minutes, then divide the dough into ropes about 1/3 inch (1 cm) in diameter. Cut them into pieces about 3 inches (8 cm) long and make them into small rings by joining the two ends of the dough.

Once you have prepared all your rings, drop them into a pot with plenty of salted boiling water and remove them with a slotted spoon when they come to the surface.

Dry them, placing them on a kitchen cloth, then arrange them on a lightly oiled baking sheet.

Bake at 350°F (180°C) for about 30 minutes, or until nicely golden brown.

Taralli

Pretzels from Alto Adige "brezel dell’alto adige"

How to make Pretzels from Alto Adige Recipe "brezel dell’alto adige" - Preparation time: 30 minutes – Cooking time: 20 minutes – Rising time: 1 hour 10 minutes

4 Servings

Ingredients:
4 cups (500 g) soft wheat flour
1 cup (250 ml) lukewarm water
1/2 stick (60 g) butter, softened
2 tbsp. (28 g) baking soda
2 tbsp. plus 2 tsp. (25 g) fresh yeast, crumbled
1/2 tsp. (2 g) sugar
2 1/2 tsp. (15 g) salt
salt crystals

Method:
On a work surface knead the flour with the yeast, water and sugar, adding the softened butter and salt last.

Cover the dough with a cloth and let the dough rise in a warm place until it has doubled in size, about 1 hour.

Divide the dough into 8 to 10 pieces of the same size. Form small sausages that are a little fatter in the middle than at the ends, then tie the ends up in a ring. Let them rise for 20-30 minutes.

Boil about 4 pints (2 l) of water and add the baking soda. Drop the pretzels one at a time into the water, and boil them for about 30 seconds.

Drain them and let them dry, then arrange them on a baking sheet greased with oil (or lined with parchment paper) and sprinkle some salt crystals over them.

Bake in the oven at 375°F (190°C) for about 20 minutes.

Did you know that...
In the monasteries of northern Italy, around 1600, the monks gave pretzels as a reward to children who learned the psalms of the Bible by heart. The shape of this traditional bread recalls a child’s arms joined in prayer, while the three holes represent the Holy Trinity.

Pretzels from Alto Adige "brezel dell’alto adige"

Fried Dough "torta fritta"

How to make Fried Dough Recipe "torta fritta" - Preparation time: 40 minutes – Cooking time: 5 minutes – Rising time: 30 minutes

4 Servings

Ingredients:
4 cups (500 g) all-purpose flour
2 tbsp. (25 g) fresh yeast, crumbled
1/2 cup (125 ml) water, 86°F (30°C)
1/2 cup (125 ml) milk , 86°F (30°C)
1 tbsp. plus 2 tsp. (25 ml) sunflower oil
2 tsp. (12 g) salt
oil for frying

Method:
Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water and milk.

Pour the yeast mixture into the well, gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, and begin to knead. Add the sunflower oil and lastly, the salt. Continue kneading until the dough is soft, smooth, and elastic.

Cover the dough with a lightly greased sheet of plastic wrap and let rest for about 30 minutes at room temperature.

Roll out the dough with a rolling pin to a thickness of about 1/8 inch (3 mm) and, using a fluted pastry wheel, cut out 2-inch (5 cm) diamond shapes.

Heat 1/2 inch (12 m) of oil in a large skillet until hot and shimmering. Fry the dough, in batches, until browned and puffed on both sides. Drain on paper towels and serve hot.

Did you know that...
Fried dough, which is common in many cities in Emilia Romagna, has ancient origins: it was even mentioned by Carlo Nascia, chef at the Farnese court in Parma between 1550 and 1600. In his recipe book he called it “pasta a vento” (literally “windy pastry”) because the diamond pastry shapes swell with air when fried.

Fried Dough "torta fritta"

Shallot crackers "cracker allo scalogno"

How to make shallot crackers Recipe "cracker allo scalogno" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
2 shallots, diced
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
butter
dry white wine

Method:
Sauté the shallots lightly in a skillet with a little butter and a dash of dry white wine. Remove from the heat and cool.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water and pour the yeast mixture into the well.

Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form. When the dough begins to take shape, add the oil with the cooled shallots. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic. Cover with a sheet of plastic wrap and let the dough rest for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking pan lined with parchment paper. Let them rise for about 40 minutes, covered with plastic wrap in a warm, humid place.

Before baking, prick the crackers with a fork to keep them from swelling up during cooking.

Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Shallot crackers "cracker allo scalogno"

Oregano Crackers "cracker all'origano"

How to make Oregano Crackers Recipe "cracker all'origano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 tbsp. (5 g) dried oregano
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) soft wheat flour
2 1/3 cups (550 ml) lukewarm water
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 tbsp. (18 g) salt

Method:
Put the oregano into the oil.

Make a well in the center of the flour on a clean work surface. Dissolve the yeast in the water and pour the yeast mixture into the well. Gradually start incorporating the yeast mixture into the flour until a loose dough starts to form, then add the oil with the oregano. Lastly, add the salt and continue to knead until the dough is soft, smooth, and elastic.

Cover the dough with plastic wrap and let it rest for about 10 minutes.

Roll out the dough on a floured surface with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking pan lined with parchment paper.

Cover them with plastic wrap again and let them rise for about 40 minutes in a warm, humid place. Before baking, prick the crackers with a fork to keep them from swelling up during cooking. Bake in the oven at 350-375°F (180-190°C) for about 15 minutes.

Oregano Crackers "cracker all'origano"

Chive Crackers "cracker all’erba cipollina"

How to make Chive Crackers Recipe "cracker all’erba cipollina" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 small bunch chives, snipped into small pieces
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the chives with the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the chives. Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Chive Crackers "cracker all’erba cipollina"

Orange, Sage, and Pistachio Crackers

How to make Orange, Sage, and Pistachio Crackers Recipe "cracker all’arancia, salvia e pistacchio" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
Zest of 1 medium orange
10 sage leaves, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 1/2 oz. (40 g) pistachios
1 tbsp. (18 g) salt

Method:
Combine the orange zest, sage, and olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the orange zest
and sage leaves. Lastly, add the pistachios and salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Orange, Sage, and Pistachio Crackers

Garlic Crackers "cracker all'aglio"

How to make Garlic Crackers recipe "cracker all'aglio" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 clove garlic, minced
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the garlic and olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the garlic. Lastly,
add the salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel, and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Garlic Crackers "cracker all'aglio"

Tuesday, November 10, 2015

Red Wine Crackers "cracker al vino rosso"

How to make Red Wine Crackers recipe "cracker al vino rosso" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
2 cups plus 2 tbsp. (500 ml) red wine
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
1 1/4 cups (300 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt

Method:
Pour the wine into a saucepan and simmer until it reduces by half and the alcohol evaporates. Remove the pan from the heat and let cool.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. Add the reduced wine. When the dough begins to take shape, add the oil and salt. Continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange them on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Red Wine Crackers "cracker al vino rosso"

Rosemary Crackers "cracker al rosmarino"

How to make Rosemary Crackers recipe "cracker al rosmarino" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
4 sprigs of fresh rosemary, leaves removed
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
1 tbsp. plus 2 tsp. (20 g) fresh yeast, crumbled
2 1/3 cups (550 ml) lukewarm water
1 tbsp. (18 g) salt

Method:
Combine the rosemary and 3 tablespoons of the olive oil in a small bowl and let stand.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough begins to take shape, add the oil with the rosemary.
Lastly, add the salt and continue kneading until the dough is soft, smooth, and elastic.

Let the dough rest, covered with a sheet of lightly greased plastic wrap, for about 10 minutes.

Roll out the dough with a rolling pin to a thickness of about 1/25 inch (1 mm). Cut the crackers into shapes of your choice with a fluted pastry wheel and arrange on a baking sheet lined with parchment paper. Let rise in a warm place for about 40 minutes, covered with a sheet of lightly greased plastic wrap.

Before baking, prick the crackers with a fork to keep them from puffing up during cooking. Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Rosemary Crackers "cracker al rosmarino"

Breadsticks with Wheat Germ "grissini al germe di grano"

How to make Breadsticks with Wheat Germ Recipe "grissini al germe di grano" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
8 cups (1 kg) all-purpose flour
7 tbsp. (50 g) wheat germ
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (20 g) salt

Method:
Combine the flour and wheat germ on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add 3 tablespoons of the olive oil. Lastly, add the salt and continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small pieces and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands. If desired, sprinkle more wheat germ over the breadsticks.

Arrange the breadsticks, about an inch apart, on a baking sheet lined with parchment paper and let rise in a warm place for 30 minutes, covered with a sheet of lightly greased plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Breadsticks with Wheat Germ "grissini al germe di grano"

Whole-Wheat Breadsticks

How to make Whole-Wheat Breadsticks Recipe "grissoni integrali" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
4 cups (500 g) all-purpose flour
4 cups (500 g) whole-wheat flour
1 tbsp. plus 3/4 tsp. (15 g) fresh yeast, crumbled
2 3/4 cups (650 ml) lukewarm water
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the flours on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add 3 tablespoons of the olive
oil and lastly, the salt. Continue kneading until the dough is smooth, dry, and elastic

Brush the dough with the remaining teaspoon of oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small pieces and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Whole-Wheat Breadsticks

Lime and Garlic Breadsticks "grissini al lime e all’aglio"

How to make Lime and Garlic Breadsticks Recipe "grissini al lime e all’aglio" - Preparation time: 15 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
Zest of 2 limes
2 cloves garlic, minced
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) milk, at room temperature
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the lime zest, garlic, and 3 tablespoons of the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the milk. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the oil with the garlic and lime zest mixture. Lastly, add the salt, and continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil and let it rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Lime and Garlic Breadsticks "grissini al lime e all’aglio"

Eggplant Breadsticks "grissini alle melanzane"

How to make Eggplant Breadsticks recipe "grissini alle melanzane" - Preparation time: 20 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

10 Servings

Ingredients:
1 medium eggplant, peeled and cut into 1/4-inch (0.5-cm) dice
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Sauté the eggplant in a medium skillet with 3 tbsp. olive oil. Remove the pan from the heat and let cool.

Put the flour on a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the cooled eggplant, oil, and salt. Continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining 1 teaspoon oil and let rest, covered with a sheet of plastic wrap, for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Eggplant Breadsticks "grissini alle melanzane"

Sage Breadsticks

How to make Sage Breadsticks Recipe "grissini alla salvia" - Preparation time: 10 minutes – Cooking time: 15 minutes – Rising time: 50 minutes

4 Servings

Ingredients:
15 sage leaves, finely chopped
3 tbsp. plus 1 tsp. (50 ml) extra-virgin olive oil
8 cups (1 kg) all-purpose flour
2 1/2 tsp. (10 g) fresh yeast, crumbled
2 1/2 cups (600 ml) lukewarm water
1 tbsp. (18 g) salt
semolina flour, as needed

Method:
Combine the sage and 3 tablespoons of the olive oil in a small bowl and set aside.

Put the flour onto a clean work surface and make a well in the center. Dissolve the yeast in the water. Pour the yeast mixture into the well, gradually start incorporating it into the flour mixture until a loose dough starts to form, and then begin to knead. When the dough is almost ready, add the oil with the sage and lastly the salt. Continue kneading until the dough is smooth, dry, and elastic.

Brush the dough with the remaining teaspoon of oil, cover with a sheet of plastic wrap, and let rest for about 20 minutes.

Cut the dough into small slices and stretch them out by pulling gently as you open your arms, to make them into thin cylinders, the typical shape of breadsticks. You can also stretch the slices of dough by rolling them on a lightly floured work surface using the palms of your hands.

Arrange the breadsticks, about 1 inch apart, on a baking sheet lined with parchment paper. Sprinkle them with a little semolina flour and let rise in a warm place for 30 minutes covered with a sheet of plastic wrap.

Bake in the oven at 375°F (190°C) for 15 minutes, or until golden brown and crispy.

Sage Breadsticks