Grissini with Tomato-/Anchovy Salad – 4 servingsType: Entreé
IngredientsGrissini 100 ml olive oil (3.5 fluid ounces/0.4 cup) 270 g wheat flour (9.5 ounces) 15 g garlic powder (0.5 ounces) 300 ml water (10.5 fluid ounces/1.2 cup) 270 g durum flour (9.5 ounces) 25 g salt (0.8 ounces) 15 g pizza spice (0.5 ounces) 1 egg yolk for brushing
Tomato/anchovy salad 4 tomatoes 1 shallot 1 clove of garlic 50 g parmesan flakes (2 ounces) chopped chives 50 ml balsamic vinegar (1.8 fluid ounces/0.2 cup) 100 ml olive oil (3.5 fluid ounces/0.4 cup) 4 anchovy fillets sugar, salt, pepper
Preparation
Grissini Knead together all the ingredients except the egg yolk, and roll out until thin with a rolling pin, or 2 1/2 thickness in a pasta machine. Brush with egg yolks and dress with freshly milled pepper and coarse salt. Bake until golden on the griddle at 210° C for approx. 5-10 minutes. Serve with good olive oil.
Tomato/anchovy salad Cut the tomatoes into slices. Chop the garlic, shallot and chives finely and stir together with the balsamic vinegar and olive oil. Pour over the tomatoes and garnish with the anchovies. Next to the grissini, place tomatoes on the hot pan until warm.
The recipe is made by the gourmet chefs Jesper & Michael Koch. For more information look at Kocherier www.kocherier.dk.
