Appetizer
Breadsticks with Zucchi Dolce Fruttato Oil (parmesan , basil and pine nuts and sun-dried tomato flavours)
–
people
10 minuts
(cooking time)
3 hours and 10 minutes
(total time)
Difficulty
easy
Ingredients
Ingredients for about 60 breadsticks | |
flour | 500 g |
of water at room temperature
| 250 ml |
brewer’s yeast
| 10 g |
sugar | 10 g |
for the dough | 50 ml |
tamble salt | 10 g |
tomato paste
| 1 spoonfull |
sun-dried tomatoes
| 50 g |
grated Parmesan cheese
| 50 g |
fresh basil | 50 g |
pine-nuts
| 20 g |
flake salt |
Instructions
Crumble the brewer’s yeast into a small bowl, add the sugar and cover with lukewarm water. Stir until thoroughly dissolved and leave to stand for 10 minutes. Pour the flour into a heap on the worktop with a well in the middle and pour in the dissolved yeast. Start to mix with a fork, with circular movements. Dribble in the oil, mixing all the time. Mix quickly with your hands and add the salt at the end. As soon as the dough is soft and no longer sticks to your hands, leave it to stand covered with a tea-towel for about ten minutes.
In the meantime, prepare the flavourings. Blend the sun-dried tomatoes with the tomato paste. Blanch the basil leaves in boiling water for 5 seconds then cool them immediately in icy water. Drain them and blend them with the pine-nuts. Divide the dough into three balls. Quickly mix the first ball with the Parmesan cheese, the second with the tomato paté and the third with the basil pesto, adding flour a little at a time if necessary. Form each piece of dough into a long strip about 5 cm wide and place it on a sheet of oiled greaseproof paper. Sprinkle the top generously with oil, cover with kitchen film and leave to prove for about 2 hours.
Once the dough has risen, heat the oven to 210°. Cut a small strip of dough about 2 cm thick from the main strip. Take the strip gently between your hands and move them apart so that the dough stretches and lengthens to the length you require. Spread the breadsticks on oven trays as you gradually prepare them, sprinkle with a pinch of flake salt and leave to stand for about 10 minutes before baking. Then bake for about 8-10 minutes until gold brown and leave to cool before serving.
In the meantime, prepare the flavourings. Blend the sun-dried tomatoes with the tomato paste. Blanch the basil leaves in boiling water for 5 seconds then cool them immediately in icy water. Drain them and blend them with the pine-nuts. Divide the dough into three balls. Quickly mix the first ball with the Parmesan cheese, the second with the tomato paté and the third with the basil pesto, adding flour a little at a time if necessary. Form each piece of dough into a long strip about 5 cm wide and place it on a sheet of oiled greaseproof paper. Sprinkle the top generously with oil, cover with kitchen film and leave to prove for about 2 hours.
Once the dough has risen, heat the oven to 210°. Cut a small strip of dough about 2 cm thick from the main strip. Take the strip gently between your hands and move them apart so that the dough stretches and lengthens to the length you require. Spread the breadsticks on oven trays as you gradually prepare them, sprinkle with a pinch of flake salt and leave to stand for about 10 minutes before baking. Then bake for about 8-10 minutes until gold brown and leave to cool before serving.
