Mesclun With Prosciutto Grissini Recipes

Steps:

• Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

Steps:

• Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.

Steps:

• Preheat the oven to 375 degrees F. For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper. For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly. To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper.

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.