Speck and 48 months SolodiBruna Parmigiano Reggaino straws

  • Difficulty: low
  • Preparation: 60 minutes
  • Cooking: 15 minutes
  • Dose for: 8 persons
Speck and 48 months SolodiBruna Parmigiano Reggaino straws
- butter, 6 oz
- Parmesan cheese, 1.76 oz
- speck, 2.82 oz
- flour, 7.05 oz
- Emmentaler cheese, 3.52 oz
- baking powder, ½ teaspoon
- Cayenne pepper, ½ teaspoon
- fine sea salt, ¼ teaspoon
- water, 1 fl. oz
Preheat oven to 200°C. 
Line two baking sheets with baking parchment. 
Coarsely chop the speck.
Grate the cheeses.
In a bowl combine the flour, baking powder, cayenne pepper, salt, cheeses, and the softened butter cut into small pieces. Mix well and add the water a little at a time until you get a dough. 
On a lightly floured surface roll out the dough until you have a thickness of about 3-4 mm then put the speck on one half of the dough, fold the other half over it and flatten with a rolling pin then cut into 4 inches long and ½ inch wide sticks than adjust them on the baking sheets. Bake for about 10-12 minutes or until the cheese straws start to brown.
Allow to cool on a wire rack before serving.
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