Tuna and Caper Breadsticks

Name: Tuna and Caper Breadsticks
Total time: 6300 s
Yield: 4 servings
Ingredients: 2 cups flour; 6/11 cup water; 2/3 tablespoon yeast; 9/11 teaspoon salt; 1/2 teaspoon barley malted; 3 teaspoons liver pate tuna; 3 11/13 tablespoons liver pate caper; 3 tablespoons extra-virgin olive oil

L'Antro dell'Alchimista

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8Ingredients

370Calories

105Minutes

Not your average breadsticks, these get their flavor from malted barley, tuna pate and caper pate. The dough is shaped into baguette form and left to rise before it's rolled out, cut into breadsticks and baked on a parchment-lined baking sheet. Enjoy them warm, or refrigerate the breadsticks in an airtight container. Warm them or bring to room temperature before serving, with or without butter.

Ingredients

servings:

250 grams flour
130 milliliters water
8 grams yeast
5 grams salt
1/2 teaspoon barley (malted)
3 teaspoons liver pate (tuna)
50 grams liver pate (caper)
40 grams extra-virgin olive oil

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Directions

In a bowl, add the flour. Make a well in the flour and add the water, yeast, salt, barley, tuna pate, caper pate, and 25 grams of oil. Mix well for 8 to 10 minutes. Add a little flour if the dough appears too soft.
Form into a baguette shape, and roll into a rectangle. Brush the dough with olive oil.
Cover and leave to rise for 1 hour.
Preheat the oven to 190 degrees Celsius.
With a sharp knife, cut out long strips of dough about an inch thick from the short side of the rectangle.
Roll out the dough by hand into a thin bread stick shape.
Arrange onto a parchment paper-lined baking sheet, leaving a space between each stick.
Bake for 15 minutes.

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