Dining out is enjoyable, but wouldn't you like to make restaurant quality meals at home? Better yet, why not make the exact dishes you have enjoyed at your favorite local restaurants. We looked to the area chefs and restaurateurs for recipes to their most popular dishes and they were happy to oblige. We have collected them all in our virtual recipe box and organized them by contributor and category. Bon appetit!
« Back to the list
||SoNo Baking Company by John Barricelli
|# of Servings:
||Makes about 35 breadsticks
- 1 1/2 cups warm (110°F) water
- 1 3/4 teaspoons active dry yeast
- 3 3/4 cups all-purpose flour
- 2 1/2 teaspoons coarse salt
- 1 teaspoon honey
- 1 1/2 tablespoons olive oil
- Semolina flour
- In a small bowl, combine 1/4 cup of the water and the yeast and let stand until frothy, 5 minutes.
- In a large bowl, stir together the flour and salt, and make a well in the center.
- When the yeast has proofed, pour it into the well along with the remaining 1 1/4 cups water, the honey, and the oil.
- Using a plastic scraper, gradually pull the flour into the wet ingredients, folding to mix, until a soft dough forms.
- Then knead the dough in the bowl for 5 minutes, by folding the dough over itself while you turn the bowl.
- Scrape the dough out onto a board. Wash and dry the bowl. Smear the bottom of the bowl with olive oil.
- Scrape up the dough with the plastic scraper and return it to the bowl.
- Turn the dough in the bowl to coat with the oil. Cover with an oiled sheet of plastic wrap.
- Let stand in a warm place (at least 70°F) about 1 1/2 hours, or until the volume increases by 1 1/2 to 2 times.
- Line two baking sheets with parchment paper or nonstick silicone baking mats; set aside.
- Sprinkle a work surface generously with semolina flour so that it covers an area about 4 inches by 25 inches.
- Place the dough on top of the semolina and stretch it out to about 4 inches wide and 1/2 inch thick, to cover the semolina.
- If the dough gives you trouble stretching, let it relax for 20 minutes and try again. Sprinkle the top of the dough with more semolina flour.
- Using a ruler and a pastry cutter, cut the dough into pieces 4 inches long by 1/2 inch wide.
- Holding one end of a piece of dough in each hand, stretch it out to the length of the baking sheet by twirling it gently.
- Place on a prepared baking sheet. Repeat to form all of the breadsticks.
- Cover with plastic wrap and let rise in a warm place until soft and puffy, about 20 minutes.
- Set an oven rack in the middle position. Preheat the oven to 325°F.
- Bake one sheet at a time, rotating the sheet two-thirds of the way through, until the breadsticks are dry and crisp—around 12 to 15 minutes.
- Transfer to wire rack to cool.
For a slightly different flavor, try any of the options below.
- Tomato Grissini: Stir and dissolve 1 1/2 tablespoons of tomato paste into the cup of water in step 2 before adding to the flour combination.
- Herb Grissini: Add 1 1/2 tablespoons of any favorite chopped herbs to the flour and salt in step 2 before adding the wet ingredients.
- Black Pepper Grissini: Add 1 1/2 teaspoons freshly ground black pepper to the flour and salt in step 2 before adding the wet ingredients.