Details:
– 400 g of bread dough
– 2 tablespoons of extra virgin olive oil
– salt
– 40 g of Parmigiano Reggiano
– 1 tablespoon of fennel seeds
Preparation:
– Roll out the dough to the thickness of half a centimeter.
– Brush with oil, sprinkle with a pinch of salt, add the Parmesan and fennel seeds.
– Flatten with a rolling pin to incorporate the ingredients, then cut strips 1cm wide and 15-20 cm long.
– Twist and arrange the strips as they are prepared on a sheet of baking paper, using the spacing between them.
– Bake the bread sticks in the oven at 200 ° C for 14 minutes.
Barbara Farinelli – www.lospicchiodaglio.it
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