Crackers alle erbe provenzali | Homemade pie


This morning Rimini is white again and swept by a very strong wind (which I imagine is freezing since I haven't put my nose outside for now). Sigrid's recipe called for butter but the next recipe will be with extra oil, they will certainly be more colorful and crunchy. Needless to say, they are finished within the day, spread with cheese or simply munched. I recommend them if you have friends over for dinner but don't have the desire/time to cook. Wanting to save the “food blogger face”, bake a lot of it (along with some breadsticks and a couple of home made piadinas) and accompany it with cheeses and cured meats. Dignified figure and little difficulty 🙂

Happy snowy weekend!

Provençal herb crackers

  • 200 g of 00 flour
  • 50 g of salted butter
  • 2 teaspoons dried Provencal herbs
  • 1/2 teaspoon baking powder
  • 6/8 tablespoons of water
  • 1 teaspoon of Cervia salt

Pour the flour, the diced butter, the yeast, the Provencal herbs and half the amount of salt into the blender. Blend for a minute, until the butter is absorbed, then gradually add a little water until the dough comes together. Pour onto a cutting board and work the dough until it becomes elastic. Let it rest for 15/20 minutes by covering it with a plate. Once the resting time has elapsed, roll the dough until you obtain a very thin sheet. Before cutting it, obtain two pasta cutters: a cappelletti wheel and a pizza wheel (one serrated and the other smooth respectively). With the cappelletti knife, cut the pastry vertically into 4-5 centimeter strips. With the pizza knife cut horizontally. Arrange the crackers on the baking tray lined with baking paper and sprinkle with the remaining salt. Bake at 180° for approximately 10 minutes.


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