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Rosemary Crisps

Rosemary Crisp Beach Snack Bliss

by Sam Dunham

Rosemary CrispsWhen we recently ate at Fossacesia‘s Casale San Giovanni, we remarked how yum their rosemary were that they served as a little hor d’œuvres.

They kindly sent us the for these, which have become our snack staples and are just utterly glorious with a glass or 2 of pear juice whilst chilling on a lettino.  The 2 combined seem to replace all that a quick sunbathe sweats away.  I’m going to make a green tomato salsa to try with them as they are chunky enough to use with a dip.

Rosemary Crisp Recipe

250 g hard durum wheat flour
250 g white flour
100 ml water
100 ml white wine
100 ml extravirgin olive oil
1/2 packet of yeast for savoury pastries
Crushed fresh rosemary to taste

Place the flour, yeast and rosemary in a mound on a flat working surface. Form a well in the centre in which to stir in the liquid ingredients. Mix together until a is formed, then knead for 5 minutes.

Cut the pastry into workable sections. Roll out each section one at a time using a rolling pin and then cut out using an overturned glass.

Fry the circles in hot oil and salt to taste while still hot.