... and snowing! And the hills are beautiful.
Those few miles that separate us from the city are enough to give us every morning a good reason to get up. It will snow tonight? There will be new prints of deer and foxes that have come to visit us? Imagine them in front of our door resting on the mat and enjoy the shelter of the porch until the morning to nibble a few crumbs of bread sticks.
It is also why this time I cook all the time these
Grissini ironed
(taken from a recipe by chef David Palluda)
350 g flour 170 g OO
warm water 50 g extra virgin Olva
8 g yeast
5 g of malt
breadcrumbs various seeds or salt
Dissolve the yeast in a bowl with warm water, malt and a pinch of salt.
Meanwhile, in the planetary mix the flour and olive oil and add water slowly until dough is smooth, smooth and elastic. With the aid of the flour into a ball and cover with a damp cloth, let rise for at least 3 hours.
After rising time dusting the work surface and rolling pin to roll out some dough into a sheet about 1 cm high.
With a sharp knife to cut so many sticks, then pull between hands or roll them on a work surface to make the breadsticks.
Place the breadsticks on a baking pan or lined with parchment paper, brush with a little oil (or with little water) and to give crisp, sprinkle with breadcrumbs.
Alternatively you can use grated Parmesan cheese, sesame seeds, or make a meal. Let rise again for 60 minutes and bake at 200 ° C for 15 minutes.
I can not stop them ... and each time with a different flour: Spelt Kamut, full e. .. chocolate as these of Paoletta!
0 comments:
Post a Comment