![]() Roll out the dough to a rectangle roughly 16 inches long and 10 inches wide. Punch down the dough and dust a clean work surface liberally with flour. Cover with a clean dish towel and place in a warm place to rise until doubled in size-about 1 hour.ħ ) Preheat oven to 350 and line a cookie sheet with parchment paper. Sprinkle the sugar on top of the yeast and set aside until foamy, about 2 to 3 minutes.Ģ ) In a separate bowl whisk together the flour, salt, and pepper.ģ ) Pour the yeast mixture into the bowl of a stand mixture, fitted with the dough hook and add the warm water and olive oilĤ ) Add the flour 1 cup at a time, while mixing on medium low until you have a smooth firm dough, add more flour if needed so the dough isn't sticky.ĥ ) Add the garlic cloves, asiago cheese and rosemary mix for 1 minute more.Ħ ) Place dough in a bowl that has been lightly greased with olive oil and turn so it is coated. (written by Chef Stef)ġ ) In a small bowl, sprinkle the yeast onto 1/4 cup of the warm water. You’ll notice fans of the losing team tend to eat more and more of them as the game progresses. American breadsticks are better served as finger food at a party. Being of a somewhat greasy nature, this is not really meant as a side to the center of your dinner plate. Parmesan Reggiano or Pecorino Romano are good examples. We use Asiago cheese for our breadsticks–a classic combo–but as long as your cheese holds up well in the oven and crisps rather than melts, it’s maker’s choice. WHAT PAIRS WELL WITH ASIAGO ROSEMARY BREADSTICKS? Go with a more affordable oil that is under $10 dollars / 12 Euros a bottle. Save these gems to use as finishing oils. High quality olive oils lose a lot of what makes their flavor special under high heat. ![]() Alternatively, you can slice in 3 inch wide strips, take hold of both ends and twist in opposite directions before baking.ĭon’t use a very expensive oil here. The easiest is to roll out your ugh in a rectangular sheet–almost like a square pizza–then slice in long or short pieces as you desire. Whatever your dough choice, there are also options for forming the breadsticks. We, of course, recommend making your bread dough but you can buy remade pizza dough in almost any grocery store and that works well too. SUGGESTIONS WHEN MAKING ASIAGO ROSEMARY BREADSTICKSīreadsticks are a great drive-along with the main course or with a good dipping sauce like our Quick Marinara. Over in the States, a better description might be “cheese thick” baked bread. Grissinis were invented in either Piedmont or Turin depending on which story you believe. ![]() Another name for them over there are “dipping sticks” or “bone thin bread” in Italian. They basically look like pencils that didn’t know when to stop. In Italy, they’re called Grissinis and are dry, narrow shaped rods. The name seems self-explanatory, but depending on where you are in the world breadsticks can be quite different. ![]()
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