March 16, 2015

WALNUT AND PARMESAN GRESSINI (Gressini de Parmesan et noix)

WALNUT AND PARMESAN GRESSINI
(Gressini de Parmesan et noix)

In France and Italy, Gressini are disposed of on your plate when you arrive in any Italian restaurant. Is it the same here ? I’ve been to some and no. Nothing. Last time, I was in a very good one in Notting Hill and a couple of weeks afterwards in a very famous one in Knightsbridge, and no, nothing as well. Something was missing, definitely.  I have decided then to bake mine with walnuts (why not) and obviously Parmesan. I called my good Italian friend from Sicily for some help. With any dip or on their own, it’s a delight…Thank you Guiseppina!

WALNUT AND PARMESAN GRESSINI
A quick glance in your kitchen…

In your fridge
Ground Parmesan

In your cupboard
Walnuts
Flour
Dried yeast
Olive oil
Caster sugar

WALNUT AND PARMESAN GRESSINI
Around 25 gressini
100g 3,5 oz of crushed walnuts 

50g 1,7 oz of ground Parmesan
300g 10,5 oz of flour 
7g ¼ oz of dried yeast 
6 tbsp of olive oil 
1 tbsp of caster sugar 
200ml 7 oz of water 
In a bowl, combine the yeast with the sugar.
Add the flour, water, oil and the Parmesan in the bowl. 
Mix until the batter becomes smooth.
Add the walnuts.  Mix well. Set the mixture aside in the freezer for 15 minutes.
Pre-heat your oven to 200° and line two baking trays with baking paper.
Lightly flour your hands, and then form small cigar-shaped gressins (about 10cm long).
Cook for 10-15 minutes.
Repeat the process for the other gressins.
Serve with a dip or on its own.

Gressini de Parmesan et noix

Pour 25 gressini

100g de noix hachées
50g de parmesan en poudre 
300g de farine 
7g de levure de boulanger 
6 cas d’huile d’olive 
1 cas de sucre en poudre 
200ml d’eau 

Dans un bol, délayez la levure avec le sucre.
Ajoutez l’huile, la farine, le parmesan et l’eau. Bien travailler la pâte.
Ajoutez les noix. Remuez et laissez reposer 20 minutes au frigo.
Préchauffez votre four à 200° C.
Chemisez deux plaques du four de papier sulfurisé.
Façonnez des cigares très minces de 10 cm de longueur environ.
Cuisez 10-15 minutes.
Renouvelez l’opération pour le restant de pâte.
Accompagne très bien les dips ou tartinades.
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