Description
Traditional Italian breadsticks, thin, long and crispy. They are made from dough in butter or sunflower oil, and sometimes on eggs and even the malt. The first time they began to do in Turin, now serves as an appetizer before a meal or soups, pasta dishes.
Ingredients
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Basil
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Yeast
25 g
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Water
1 cup
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Olive oil
1 Tbsp
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Chicken egg
1 piece
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Flour
400 g
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Garlic
4 tooth
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Salt
1 tsp
Cooking
Shredded Basil in a blender with garlic.
Kneaded the dough 25 g fresh yeast, 1 Cup warm water, 1 tbsp olive oil, 1 tsp salt, 1 egg, and about 400g of flour. Added the Basil and garlic into the dough, kneaded into a homogeneous mass.
Gave half an hour to come again vymenila.
Roll the dough, cut thin strips.
The pieces roll into a long sausage, about a pencil thick, then turned in half and twisted.
Laid out on the sheet gave me time to get 15 minutes.
Bake in the oven at 200 degrees for 20 minutes.
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