4 cups bread flour
1 1/2 cups warm water
1/4 cup + 2 tablespoons FS17
1 tablespoon kosher salt
1 tablespoon graulated sugar
2 1/4 teaspoons or 1 packet of active dry yeast
1 teaspoon granulated garlic
1/2 cup grated Pecorino Romano
Follow the instructions for your bread maker or combine the yeast with the water and tablespoon of sugar and allow let sit for five minutes. Combine the water with flour, salt and 1/4 cup FS17. Knead for five minutes until the dough is smooth and elastic. Allow to rise for one 1 1/2 hours or until doubled in bulk.
Preheat the oven to 375.
Divide the dough in half, and those pieces in half again, and then in half again. Roll out each piece in to a long rope. Place the dough ropes on a
baking sheet covered in parchment and allow to rise again for about 40 minutes to one hour.
Brush the bread sticks with the remaining FS17, sprinkle with granulated garlic, and Pecorino cheese. Bake for 35 minutes or until light golden brown. Upon removing the bread sticks. brush each one more time with FS17 and serve warm.
Pasta Fagioli With Olio Nuovo – Hold The Pasta
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 – 2″ sprig fresh rosemary
1 dried bay leaf
Kosher salt and fresh ground pepper to taste (at least 1 tablespoon recommended if not using stock)
1/2 cup Robust Olio Nuovo such as Ultra Robust FS17, Coratina or Frantoio
Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and
Ingredients For Olive Ice Cream
2 1/2 cups Half & Half
1/2 cup extraordinarily fruity extra virgin olive oil such as HojiBlanca
3 large egg yolks
1 1/2 cups granulated sugar
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
In a heavy sauce pan set over medium heat, bring the half & half and salt up to 180 degrees. Meanwhile, beat the egg yolks with the sugar until pale yellow and fluffy. Remove the sauce pan from the heat. Whisking constantly, add 1/2 cup of the hot half and half to the egg yolks, then add the egg yolk mixture back in the sauce pan whisking constantly.
Place the sauce pan back on medium heat and whisk constantly until the mixture thickens considerably, for about 3 minutes. Strain the mixture in to a bowl set in an ice bath. Stir every now and then until cooled to room temperature. Whisk in the olive oil and vanilla. Refrigerate the custard until chilled, preferably overnight.
Process the custard based on your ice cream machine’s instructions. If adding the almond brittle to the ice cream, add coarsely chopped brittle to ice cream during the last few minutes of churing.
Ingredients for Salted Almond Brittle – Optional to add in to ice cream
3 cups sugar
1/2 cup corn syrup
1/2 cup water
2 tablespoons Roasted Almond Oil
2 tablespoons unsalted butter
2 1/2 cups unsalted chopped almonds (I used Marcona Almonds, but any will do)
2 teaspoons sea salt
1 teaspoon vanilla extract
2 teaspoons baking soda
Grease two large baking sheets. Place the sugar and water in a heavy 5+ quart stock pot fitted with a candy or deep fry thermometer. Stir the sugar, water and salt to evenly distribute. Over low heat, stir to dissolve the sugar in the water until no granules remain.
Turn up the heat to medium-high and bring the syrup to a boil. Add the butter and almond oil and almonds. Continue cooking stirring constantly until the thermometer reaches 300 degrees. Immediately remove from heat and stir in the baking soda and vanilla extract vigorously.
Pour the hot brittle on to the prepared baking sheets, dividing equally. With a greased spatula or two greased spoons, carefully stretch the hot brittle as thin as possible. Allow to cool completely and break in to pieces.
Makes about 1 3/4 pounds of brittle.