Grissini Bread sticks
Crispy Italian Breadsticks (Grissinl) Recipe Classic crispy Italian bread sticks, great as a snack or on the side of any meal These are simple to make and taste just like they came from a restaurant
Prep Time 30 minutes Cook Time 25 minutes Rising time 1 hour Total Time 1 hour 55 mins
YIELD 25 breadsticks
Ingredients
2 3/4 cups (380g) bread flour or all-purpose flour *
• 1 teaspoon instant dry yeast .
3/4 cup plus 1 tablespoon (195 ml) warm water
• 1/4 cup (60 ml) olive oil
• 2 tablespoons (30g) unsalted butter, melted and slightly cooled
11/4 teaspoons fine salt
Optional:
Olive oil , melted butter, or water, for brushing
• Sesame seeds or Parmesan cheese , for sprinkling
Instructions
1. Using a mixer fitted with the dough hook, mix all ingredients (flour, instant dry yeast, warm water, olive oil, butter, and salt) on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
2. Preheat oven to 375°F/190°C. Line two baking sheets with parchment paper.
3. Divide dough into 24 pieces, each weighing about 25g Roll each piece into a log that is roughly 10-12 inches long, depending on how thin you want them, and 1/4-1/2 inch wide. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing
sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds
4. Bake for 20-25 minutes or until light golden and crisp While the first batch is baking, cover the other baking sheet with plastic wrap until it's ready to go into the oven.
HOMEMADE Pasta Noodles
For 4-6 pp
2 cups all-purpose flour, spooned & leveled
3 large eggs.
teaspoon salt
1 tablespoon extra-virgin olive oil
Instructions
1. Place the flour on a clean work surface and make a nest. Add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs keeping the flour walls intact as best as you can. Use your hands to gently bring the flour inward to incorporate. Continue working the dough with your hands to bring it together into a shaggy ball.
2.Knead the dough for 8 to 10 minutes. At the beginning. the dough should feel pretty dry, but stick with it! It might not feel like it's going to come together, but after 8-10 minutes of kneading. it should become nice and smooth. If the dough still seems too dry, sprinkle your fingers with a tiny bit of water to incorporate. If it's too sticky, dust more flour onto your work surface. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.
3. Dust 2 large baking sheets with flour and set aside.
4. Slice the dough into four pieces. Gently flatten one into an oval disk. Run the dough three times on level 1 (the widest setting)
5.Set the dough piece onto a countertop or work surface. Fold both short ends in to meet in the center, then fold the dough in half to form a rectangle.
6.Run the dough through the pasta roller three times on level 2.
three times on level 3, and one time each on levels 4, and 5
7 Lay half of the pasta sheet onto the floured baking sheet and
sprinkle with flour before folding the other half on top. Sprinkle more
four on top of the second half. Every side should be floured so that
your final pasta noodles won't stick together
8 Repeat with remaining dough.
9. Run the pasta sheets through the fettucine side. Repeat with
remaining dough. Cook the pasta in a pot of salted boiling water tor
1 to 2 minutes.
Italian Salad dressing
• 1 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon fresh minced garlic
• Salt and pepper to taste
Instructions
1. Combine Ingredients: In a jar with a tight-fitting lid, add the olive oil, red wine vinegar, lemon juice, oregano, garlic , salt, and pepper.
2. Shake Well: Close the lid tightly and shake vigorously until all ingredients are well combined. Alternatively, you can whisk the ingredients together in a bowl.
3. Taste and Adjust: Taste the dressing and adjust the seasoning if necessary. You can add more vinegar for tanginess.
4. Store: Keep the dressing in the refrigerator. Shake well before each use, as the oil and vinegar will separate over time.
Italian Salad
1 Cucumber Sliced
6 cups cut lettuce Romaine and iceberg mixed
2-3 tomato's cut
½ red onion thinly sliced
Fennel sliced thin
Radicchio cut small
Oranges peeled and cut in circles then the circles cut in half
Pesto Pasta
For 2 cups Pesto
2 cups basil leaves
4 cloves garlic chopped
½ cup parmesan cheese Padano or Reggiano
½ - 1 cup olive oil
½ cup pine nuts or sliced almonds
Salt and pepper taste
Place basil,garlic and nuts into a food processor,
Once smooth slowly add the olive oil till a nice consistency
Add your parmesan and salt and pepper to taste
Ready to use for your pasta dish
Mushroom Ricotta Crostini
. 1 medium French baguette, sliced into 16 (12-inch thick)
rounds
Mushrooms
• 1 lb crimini mushrooms. sliced
• 2 tablespoons (30 mL) extra virgin olive oil
• 2-3 large garlic cloves, thinly sliced
• 3 sprigs fresh rosemary
• Kosher salt, to taste
• Freshly ground black pepper, to taste
Whipped Ricotta
. ¾ cup whole fat ricotta cheese
• 1 tablespoon (15 mL) extra virgin olive oil
. 1 tablespoon finely grated Parmigiano-Reggiano cheese
• 1/4cup mozzarella shredded
• Kosher salt, to taste
• Freshly ground black pepper, to taste
Balsamic vinegar glaze, for drizzling
Instructions
1. Prepare Crostini: Preheat the oven to 375°F (190°C) and place a rack in the center position. Arrange the bread slices on a large baking sheet and toast them for 10 to 15 minutes or until they turn golden brown. Remove the toasted slices from the oven while hot, drizzle with olive oil and rub a peeled clove of garlic
Mushrooms: Slice the crimini mushroom into 12-inch thick slices. Sautee your mushrooms in the olive oil add the garlic and season with salt and pepper, add a sprig of rosemary
discard after before topping crostini
2. Prepare Whipped Ricotta: In a small food processor bowl, combine the ricotta cheese and olive oil. Process for 10 to 15 seconds until the mixture is smooth and creamy. Stir in the grated Parmigiano-Reggiano cheese and shredded mozzarella and season with kosher salt and freshly ground black pepper to taste
3. Assemble Crostini: Spread each toasted baguette slice evenly with a layer of whipped ricotta. Top with a spoonful of the roasted mushrooms. If desired, drizzlebalsamic glaze over the assembled crostini for added flavor. Serve immediately.
To your antipasto plate you can serve with a slice of prosciutto and an artichoke heart and some olives.
Sausage and Rapini
Ingredients
1bunch Rapini
4 links Italian mild or spicy sausage
4 garlic cloves chopped
2-4 Tbsps olive oil
Salt and pepper to taste
Water
Parmesan cheese for serving
Chicken stock 1 cup
Step 1 prepare rapini
Trim your ends and rinse under cold water. Bring a salted pot of water to boil and blanch your rapini. Once your stem is slightly soft to touch take them out and set aside.
Step 2 prepare your sausage
Sautee your sausage till golden brown and fully cooked
Lemon Tiramisu
Ingredients
1 carton (8 ounces) mascarpone cheese
1 package (8 ounces) cream cheese, softened
1 package (3.4 ounces) instant lemon pudding mix
1 cup 2% milk
1 teaspoon lemon extract
2/3 cup lemon juice
3 tablespoons sugar
24 crisp ladyfinger cookies
2 teaspoons grated lemon zest
Directions
1. Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do
not overbeat).
2. Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved.
Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off;
place in a single layer in an 8-in. square dish. Spread a third of the
mascarpone mixture over top. Repeat layers twice.
3. Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before
serving.
Serves 8 small pieces.