SUM­MER SIZ­ZLE

We share easy beat- the- heat recipes from the new Mediter­ranean Flavours cook­book from our sis­ter pub­li­ca­tion Cana­dian Liv­ing

Style at Home - - Contents - RECIPES THE CANA­DIAN LIV­ING TEST KITCHEN

Stir the sugar and wa­ter to­gether in a mea­sur­ing cup un­til the sugar is dis­solved; sprin­kle the yeast over­top. Let stand un­til frothy, about 10 min­utes.

In a large bowl, stir to­gether the flour, Asi­ago, fen­nel seeds, salt and red pep­per flakes; stir in 2 tbsp of the oil. Stir in the yeast mix­ture to form a ragged dough.

Turn the dough out onto a lightly floured work sur­face; knead un­til smooth and elas­tic, 2 to 3 min­utes, dust­ing with more flour as nec­es­sary. Place the dough in a greased bowl, turn­ing to grease all over. Cover with plas­tic wrap; let rise in a warm draft-free place un­til dou­bled in size, about 1½ hours.

Pre­heat the oven to 375°F. Punch down the dough. Turn out onto a lightly floured work sur­face and di­vide into 16 pieces. Us­ing your fin­ger­tips, roll each piece into a 10"-long rope. Ar­range on a parch­ment pa­per-lined bak­ing sheet; brush with the re­main­ing oil. Bake, ro­tat­ing half­way through cook­ing time, un­til the edges are crisp and golden, 12 to 15 min­utes; let cool to room tem­per­a­ture.

Ar­range a few arugula leaves over a slice of pro­sciutto; place the tip of one bread stick on top and roll the pro­sciutto around the bread stick. Re­peat with the re­main­ing bread sticks, pro­sciutto and arugula; serve im­me­di­ately.

MEDITER­RANEAN CHICKEN PITA BURG­ERS

ASI­AGO & FEN­NEL GRISSINI WITH PRO­SCIUTTO

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