Whenever I visit my hometown, the first thing I would do after stepping out of my car is heading straight for our garden. It’s always such a pleasure to see everything sprouting, flourishing… Just the view of it makes my day! The meteorological prediction for this summer is but favorable (lots of rain, buh!) which already makes the pessimist inside me more than worried. However, here are some impressions from this past weekend…
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These Pecorino and paprika twists make a great snack on their own, but I can also imagine pairing them with this yummy avocado spread I made a while ago (or I should better call it a “dip”), or for example with prosciutto crudo (wrapping the twists) or why not even serving them with a plate of delicious soup/cream/stew? I hope I gave you some ideas – and now, if you don’t mind, let’s head for the recipe (it’s super simple to prepare!).
PECORINO ROMANO AND PAPRIKA TWISTS
(adapted from this recipe)
*makes about 40*
300g all-purpose flour (or use white spelt flour, like I do)
a pinch of salt
40g finely grated Pecorino Romano
a good splash of good quality olive oil
flour, to dust
1 egg yolk + 1 Tbsp milk, to brush
(sweet) paprika, to sprinkle (or try cayenne pepper for spicy twists)
1. Preheat the oven at 190ºC and line a baking tray(s) with baking paper.
2. In a bowl, combine the flour, salt and cheese. Add water and oil and using a small dough cutter (or as suggested in the original recipe, a round-bladed knife) mix everything until the mixture just comes together.
3. Shape the dough into a disc, turn onto a clean, lightly floured working surface and knead for 5 minutes (until smooth). Then shape into a disc (again), wrap in plastic (or like me, place back in a bowl and cover with a lid) and let it rest in the fridge for 30 minutes.
4. With a rolling pin dusted with flour, roll out the pastry (about 3mm thick) into a square or rectangle and cut into 1.5cm-wide and 12cm-long strips. Twist them gently and place on the prepared baking tray(s). In a small bowl or cup, whisk together the egg yolk and milk and brush the twists with it. Sprinkle with paprika and bake for 15 minutes (I had to cover the tray with aluminum foil after 5 minutes of baking).
5. Remove the golden brown twists from the oven and let cool for 30 minutes (if you can so long, that is). Try not to eat too many at once (they keep well stored in an air-tight container).