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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Prosciutto, Parmigiano, and Pepper Breadsticks Recipe

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This recipe for Prosciutto, Parmigiano, and Pepper Breadsticks is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 oz. prosciutto
1 (1/4 oz.) envelop active dry yeast
4 c. bread flour, divided
1 1/2 c. warm water, divided
3 tbsp. olive oil, divided
1 3/4 tsp. salt
1 tbsp. coarsely ground black pepper
1/8 tsp. ground red pepper
1 c. grated Parmigiano-Reggiano cheese
2 tbsp. yellow cornmeal
Directions:
Directions:
Place prociutto slices in a single layer on a lightly greased baking sheet. Bake at 400º for 7 minutes or until crispy. Cool; crumble into pieces.

Combine yeast, 1/2 cup flour, and 1/2 cup warm water in a large bowl. Let stand 15 minutes or until mixture bubbles and rises slightly. Stir in remaining 3 1/2 cups flour, remaining 1 cup water, 2 tbsp. oil, and next 4 ingredients.

Turn dough out onto a lightly floured surface; knead 5 - 7 minutes until smooth. Shape dough into a 15 X 5 rectangle. Brush with remaining oil and cover loosely with plastic wrap. Let rise in a warm place, free from drafts, 1 hour until doubled in bulk.

Cut dough lengthwise into 6 strips. cut each strip crosswise into 5 sections. Roll each piece into an 8" strip. Dust baking sheet lightly with cornmeal. Place breadsticks 1" apart on baking sheet. Sprinkle with prosciutto. Bake at 450 for 12 - 14 minutes.

 

 

 

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