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Semi-dried Tomato Grissini


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Ingredients

10 portion(s)

Grissini

  • 500 g Baker’s Flour
  • 1 tsp dried yeast
  • 2 tsp salt flakes
  • 50 g olive oil, plus extra to brush grissini (optional)
  • 300 g lukewarm water
  • 2 sprigs rosemary, leaves only

Filling

  • 1 sprig rosemary, leaves only
  • 50 g parmesan or grana padano cheese, cubes
  • 120 g semi-dried tomatoes, whole or roughly chopped (bought or make at home, see Tips below)
  • 120 g fetta cheese, crumbled
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Recipe's preparation

    Grissini
  1. Place flour, yeast, salt, olive oil, water and rosemary leaves in the Thermomix bowl. Mix for 6 sec/speed 6, then for 2 min/Dough mode.

  2. Turn onto a Thermomat and wrap, or tip into a greased bowl and cover with a damp tea towel or cling wrap. Leave for an hour or so, until dough has doubled in size.

  3. Filling
  4. Preheat oven to 190 degrees, fan forced. Grease or line a large baking tray.

  5. Place rosemary and parmesan into the Thermomix bowl. Grate for 6 sec/speed 8.

  6. On the Thermomat or a floured board, press dough into a rectangle around 40 x 30 cm. Spread semi-dried tomatoes and fetta over the dough, then top with parmesan and rosemary mix. Fold dough in half lengthwise to enclose the filling, pressing gently.

  7. Cut dough into around 10 sticks, twisting and placing on baking tray as you go. Tuck in any tomato or fetta that falls out – as I said, there’s a lot of filling, but you want the tomatoes to be tucked in or they are likely to blacken. Brush with olive oil, if desired, and place in the oven for 20 minutes, or until golden.

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Tip

 

Semi-dried tomatoes are available from delicatessens but it’s easy to make your own. If using bought semi-dried tomatoes, drain well before chopping.

 If you have a dehydrator you’re ahead of the game, but it’s not hard in the oven. Start with 10 large, ripe tomatoes and cut them into wedges or slices. Arrange on a non-stick baking tray (no oil necessary and it doesn't matter if they are crowded, because they will shrink as they lose moisture). Bake in a fan-forced oven at around 95 degrees with the door slightly open. Leave for four hours or up to 10 hours; timing will vary depending on juiciness of the tomatoes. You are done when the tomatoes are just slightly moist and pliable. Store in the fridge for up to five days, or marinate in oil, garlic and herbs if wishing to keep for longer.

Have you seen danivalentcooking.com, my Thermomix video site?


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • OMG. That is all.

    Submitted by ThermixalotBathurst on 10. March 2017 - 15:47.

    OMG. That is all.

    Sally Hyland |  Independent Thermomix Consultant - NSW


    Find me on Facebook at Thermixalot Bathurst

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