basil flatbread

yesterday, i went to milano with two girlfriends for a shopping spree and lunch. it’s only about 3 hours’ drive from zurich, so not really a big distance. but… stepping out of our comfort zones and discovering something new helps us to stay inspired and motivated… and a little italianità goes a looong way… gee, the italians really know how to have a good time – and we sure didn’t miss our chance to join in… grazie italia! impressions from our milan coming soon – as well as news about the supper club! *excited* stay tuned, friends.
basil flatbread 
adapted from martha stewart

2 cups flour
1 cup heavy cream
3 tbsp. cold butter
1 bunch basil, chopped
1 bunch basil, leaves
1 1/2 tsp. salt
1 tsp. sugar
maldon sea salt

1 egg white
preheat the oven to 200 degrees c / 375 degrees f. combine the flour, chopped basil, the 1 1/2 teaspoons salt and the sugar in a bowl. work in the butter with your hands, until the consistency resembles bread crumbs. with the mixer running, pour in the cream step by step, until dough forms. put on a lightly floured surface and work with the hands. cool for 30 minutes in the fridge. 
divide dough into 2 pieces. roll out dough on floured surface with a pin until very thin. transfer to a parchment paper lined baking sheet. press the basil leaves into the dough. brush with egg wash (egg white with water) and sprinkle with maldon sea salt. bake for about 12 minutes. let cool and divide with a pizza cutter into bite-sized crackers. serve with cheeses or with baked ricotta for a antipasto.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.