A rustic, savory and delicious recipe,
ideal for cocktails or aperitifs with friends. Using the
Dried Sourdough with Ruggeri Yeast gives that
extra boost to the dough that will make these savory stuffed breadsticks even tastier, more inviting and fragrant.
Ingredients for the dough
Ingredients for the filling
- dried cherry tomatoes
- extra virgin olive oil
- capers
- anchovies
- oregano
Preparation
Put the water and yeast in the planetary mixer (or Bimby). Then add the flours mixed with pepper and mix. Once the ingredients are absorbed, add the salt and finally the oil and finish the dough.
Transfer to the pastry board and finish working with your hands. Form a ball of dough and cover with a damp cloth or transfer the dough to an oiled bowl and cover.
Once our dough has doubled in volume, transfer it to the pastry board and gently roll it out with a rolling pin until it forms a rectangle.
Evenly distribute the cherry tomatoes and anchovies cut into small pieces, the capers and a sprinkling of oregano over the rolled out dough, finish with extra virgin olive oil.
Using the pizza cutter, cut the long side of the rectangle vertically and form strips that will be rolled into a spiral. Place the stuffed savory breadsticks on a baking sheet covered with baking paper and let rise for at least 1 hour.
Bake in the oven at 200° (pre-heated) for about 15/20 minutes or until golden brown. To store them: a plastic food bag, like those for pandoro or panettone.
