Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
Herb dressing
Tomatoes
To serve
How it's done
Dough
Place the flour in a bowl along with all the other ingredients up to and including the oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr.
To shape
Divide the dough into approx. 16 portions, shape into breadsticks (each approx. 30 cm long), place on a baking tray lined with baking paper.
Brush the breadsticks with a little water, sprinkle with the polenta. Cover and leave to rise for approx. 30 mins.
To bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove from the oven, leave to cool on a rack.
Herb dressing
Pour the balsamic and oil into a measuring cup. Tear off the basil and mint leaves, peel and halve the garlic, add to the dressing. Grate in a little lemon zest, squeeze out 1 tsp of juice, add, puree, season with salt.
Tomatoes
Cut the tomatoes into 5 mm slices, halve the cherry tomatoes and arrange them on a platter.
To serve
Drain the jalapeños and scatter on top of the tomatoes, drizzle with the herb dressing, tear off the basil leaves and use as garnish. Serve with the breadsticks.
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