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| Saffron and Pumpkin Grissini |
Cuisine magazine (Issue 119 November 2006) has quite a few recipes we're keen to try.
Page 138 has this recipe on it:
Saffron and Pumpkin Grissini by Fiona Smith.
Ingredients:
350g pumpkin, peeled
1/2 teaspoon saffron threads
125ml hot water
450g (4 cups) high grade flour plus extra for kneading
8g instant dried yeast
1 teaspoon salt
2 tablespoons olive oil plus extra to oil bowl with
Cook the pumpkin in simmering water until tender and drain.
Place in a bowl, cover with a dry tea towel and leave to dry out for 10 minutes.Mash and set aside to cool.
Soak the saffron in the hot water for 15 minutes. Check the saffron water is still warm; if not, heat it to warm.
Put the flour, yeast, salt and cooled pumpkin in a food processor fitted with a plastic blade. With the machine running, add the saffron water and oil through the feed tube. Process until it forms a soft mass (this didn't quite happen for me so I had to mix the gluggy mass myself) then process for 30 seconds more.
Turn out on to a floured board and knead for 2 minutes.
Put the dough in an oiled bowl, cover and rest for 1 hour.
Preheat the oven to 200°C. Knead the dough again lightly, flatten to a 40cm x 15cm rectangle then cut into 1cm strips. Roll and stretch each strip to about 30cm and place on a lightly floured oven tray (you will need to bake in two batches – unless you have two big ovens).
Bake for 16 minutes.
350g pumpkin, peeled
1/2 teaspoon saffron threads
125ml hot water
450g (4 cups) high grade flour plus extra for kneading
8g instant dried yeast
1 teaspoon salt
2 tablespoons olive oil plus extra to oil bowl with
Cook the pumpkin in simmering water until tender and drain.
Place in a bowl, cover with a dry tea towel and leave to dry out for 10 minutes.Mash and set aside to cool.
Soak the saffron in the hot water for 15 minutes. Check the saffron water is still warm; if not, heat it to warm.
Put the flour, yeast, salt and cooled pumpkin in a food processor fitted with a plastic blade. With the machine running, add the saffron water and oil through the feed tube. Process until it forms a soft mass (this didn't quite happen for me so I had to mix the gluggy mass myself) then process for 30 seconds more.
Turn out on to a floured board and knead for 2 minutes.
Put the dough in an oiled bowl, cover and rest for 1 hour.
Preheat the oven to 200°C. Knead the dough again lightly, flatten to a 40cm x 15cm rectangle then cut into 1cm strips. Roll and stretch each strip to about 30cm and place on a lightly floured oven tray (you will need to bake in two batches – unless you have two big ovens).
Bake for 16 minutes.
Reduce the temperature to 160°C and bake a further 15 minutes.
Cool on a wire rack.
Store in an airtight container (I used our spaghetti holder) for up to 2 weeks.
If the Grissini soften, crisp them up in a 160°C oven for 10 minutes.
Makes 32
Pumpkin and Saffron Grissini
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