Name: Grissini with cannellini bean dip
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 10
Ingredients: 1 1/2 cup (250g) plain flour; 3 teaspoon instant dry yeast; 1 teaspoon brown sugar; 3/4 cup (180ml) warm water; olive oil cooking spray; 1/2 cup (75g) always fresh anchovy stuffed olives, quartered; Cannellini bean dip; 1 garlic clove, crushed; 3 sage leaves, chopped; 400 gram can cannellini beans, drained, rinsed; 1/4 cup (60ml) chicken stock

Grissini with cannellini bean dip

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Serves 10

Prep

30M

Cook

15M

Total

45M

Ingredients

1 1/2 cup (250g) plain flour

3 teaspoon instant dry yeast

1 teaspoon brown sugar

3/4 cup (180ml) warm water

olive oil cooking spray

1/2 cup (75g) always fresh anchovy stuffed olives, quartered

Cannellini bean dip

1 garlic clove, crushed

3 sage leaves, chopped

400 gram can cannellini beans, drained, rinsed

1/4 cup (60ml) chicken stock

Method

1.Combine flour, yeast, sugar and 1 teaspoon salt in a bowl. Add water and stir to form a dough. Turn out onto a floured surface and knead into a smooth ball. Cover with plastic wrap and a tea towel and stand in a warm place for 1 hour to double in size.

2.Meanwhile, to make Cannellini Bean Dip, lightly spray a flying pan with olive oil cooking spray and heat on low. Saut‚ garlic and sage for 1 minute. Add beans and toss to coat. Process with stock in a food processor until smooth. Season.

3.Preheat oven to 240°C. Lightly spray two baking trays with olive oil cooking spray. Punch down dough and knead on a floured surface. Roll into a 6cm-wide log. Cut across into 1cm-wide slices and roll each piece into a long, thin strip. Top with olives. Place on prepared trays and bake for 15 minutes, until golden and crisp.

4.Serve grissini with dip.

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