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Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Makes 50 breadsticks
2 teaspoons active dry yeast3 1/2 cups (14 oz/400g) unbleached bread flour1 1/2 cups (12 fl oz/350ml) lukewarm water, about 110°f (43°c)2 teaspoons salt2 1/2 tablespoons coarsely ground black pepper1/4 teaspoon cayenne2 tablespoons extra-virgin olive oil1 cup (4 oz/120g) finely grated Parmigiano Reggiano cheese1/2 cup (2 oz/60g) semolina
In a bowl, stir together the yeast, 1/2 cup of the flour, and 1/2 cup warm water. Let stand until the mixture bubbles and rises slightly, 30 minutes.
Add the remaining 3 cups flour, 1 cup warm water, the salt, pepper, cayenne, and olive oil, and stir together to form a ball. Knead on a lightly floured surface, kneading in the Parmigiano gradually, until smooth and elastic, 7 to 10 minutes. Alternately this can be made in an electric mixer on slow speed using the dough hook, kneading for 5 minutes.
Using your hands, shape the dough into an 15- x 5-inch rectangle. Brush with oil, cover loosely with plastic wrap, and let rise in a warm place, about 75°f, until doubled in volume, 1 to 1 1/4 hours.
Sprinkle both sides of the dough with the semolina. Cut the dough into 10 equal 1/2-inch strips in the long direction. Cut the dough crosswise into 5 sections. This will make 50 pieces. Pick up each piece of dough and roll and stretch to fit the width of a baking sheet, about 8 to 10 inches long.Place in a single layer, 1/2 inch apart, on an oiled baking sheet. Bake in the middle shelf of the oven until light golden, 8 to 12 minutes.
Remove the breadsticks from the baking sheet and cool on a cooling rack.
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