Friselle (Little Pepper Nuggets)
From Claire's Italian Feast by
Claire Criscuolo (Plume; October, 1998)
Makes About 50
Friselle are savory biscotti that are the
perfect accompaniment to a glass of wine. They are ideal for a cocktail
party, and in our family we munch on them during the afternoon for a snack.
Friselle can be an elegant and luscious treat when served with strawberries
drizzled lightly with a fine balsamic vinegar. The peppery flavor of the
friselle complements the sweetness of the strawberries and makes a perfect
foil for the sweet yet acidic flavor of the vinegar. Friselle will keep
for weeks (if you can resist polishing them off in it couple of days) in
a tightly covered tin. And they make a terrific gift when presented in an
attractive jar or tin and accompanied by a good bottle of red wine.
- 3 1/2 cups unbleached all-purpose flour
- 1 tablespoon black pepper, preferably
freshly ground
- 1 teaspoon salt
- 1 tablespoon baking powder
- 3/4 cup olive oil
- 1 cup cold water
1. Measure the flour, pepper, salt, and
baking powder into a bowl. Stir well to combine. In a separate bowl, whisk
the oil and water well to blend.
2. Pour the liquid over the dry ingredients
all at once. Stir well to combine. The dough will be thick. Turn the dough
onto a countertop and knead for 1 to 2 minutes, or until smooth. Roll the
dough into a 14-inch-long cigar-shaped roll.
3. Preheat the oven to 350 degrees. Spray
2 or 3 cookie sheets with nonstick cooking spray. Cut the dough into 2-inch-thick
slices. Roll each slice into a 3-inch long pencil-shaped roll. Cut the rolls
into 1-inch nuggets. Arrange the nuggets; cut side up, on the prepared cookie
sheets, leaving 3/4-inch of space between them so they will bake evenly.
4. Bake for 1 hour 10 minutes, or until
the friselle are golden brown and firm to the touch, rotating the cookie
sheets after about 30 minutes for even baking. Let cool to room temperature
before storing.
- Claire's Italian Feast
165 Vegetarian Reicpes form Nonna's Recipe
by Claire Criscuolo
- Plume
- Publication Date: October 1998
- $13.95 - Paperback - Amazon@TKL - Save 20%
- ORDER
- ISBN: 0-452-27881-3
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