ASIA GO AND FENNEL GR IS SIN I WITH PROSCIUTTO
Hands-on time: 30 minutes Total time: 2½ hours Makes: 16 servings
Making breadsticks is a labour of love. This recipe is a nice addition to the aperitivo table, as you can prepare it ahead or offer the ingredients and invite guests to assemble it themselves. Serve alongside fresh fruit such as figs, cherries and melon, and don’t forget a good bottle of wine or two.
½ tsp granulated sugar ⅓ cup warm water ½ tsp active dry yeast 1 cup all-purpose flour (approx) ½ cup finely shredded Asiago or Parmesan cheese 1 tsp fennel seeds ¼ tsp salt ¼ tsp hot pepper flakes 3 tbsp extra-virgin olive oil 16 slices prosciutto ⅔ cup packed baby arugula
In liquid measure, stir sugar with water until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. In bowl, stir together flour, Asiago, fennel seeds, salt and hot pepper flakes; stir in 2 tbsp of the oil. Stir in yeast mixture to form ragged dough. Turn out onto lightly floured work surface; knead until smooth and elastic, dusting with more flour as necessary, 2 to 3 minutes. Place dough in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in size, about 1½ hours. Punch down dough. Turn out onto lightly floured work surface; divide into 16 pieces. With fingertips, roll each piece into 10-inch long rope. Arrange on parchment paper–lined baking sheet. Brush with remaining oil. Bake in 375°F oven, rotating halfway through, until edges are crisp and golden, 12 to 15 minutes. Let cool to room temperature. Separate prosciutto slices. Working with 1 slice at a time, arrange a few arugula leaves over top; place tip of breadstick on top and roll prosciutto around breadstick, enclosing arugula. Repeat with remaining breadsticks, prosciutto and arugula. PER SERVING: about 90 cal, 5 g pro, 5 g total fat (1 g sat. fat), 6 g carb (0 g dietary fibre, 0 g sugar), 15 mg chol, 344 mg sodium, 90 mg potassium. % RDI: 3% calcium, 4% iron, 1% vit A, 7% folate.