TV Plate

Dissolve yeast in 1/8 liter of lukewarm water. Sift the flour into a bowl, add the yeast mixture, egg, baking malt and butter and knead into a smooth dough, cover and leave to rise in a warm place for approx. 20 minutes. Weigh the dough into pieces of approx. 50 g each, shape into sticks of approx. 1 cm Ø, place on a baking tray lined with baking paper and chill for approx. 15 minutes. Then brush the sticks with water, sprinkle with poppy seeds, sesame seeds or pepper and bake for about 15 minutes (electric and natural gas oven 200°C/level 4, convection oven 180°C). For the dip, mix ricotta and slightly warmed Gorgonzola until smooth, add arugula and season to taste with salt, pepper and lemon juice. Prepare vegetables, cut into sticks and serve with the arugula dip. Wrap some grissini with prosciutto, serve the remaining grissini with it.

Preparation Tip:

The dip is also good for tramezzini. Simply fill two slices of toast with the dip, fresh arugula and tomato slices, cut once across.

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