Lassi and Grissini with Le Guérandais Guérande Salt
Pour 4 personnes
Difficulté
Moyen
Préparation
25 min
Cuisson
min
Budget
Abordable
Ideal avec Moist coarse salt
Ideal avec Fleur de sel
Ingrédients
Pour 4 personnes
- 500 G GREEK YOGURT
- 20 G LE GUÉRANDAIS COARSE GUÉRANDE SALT
- 2 BUNCHES MINT
- 120 CL OF WATER
- FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
- ESPELETTE PEPPER
- GROS SEL DE GUÉRANDE LE GUÉRANDAIS
- 100 G RED TAPENADE WITH SUN-DRIED TOMATOES
- 100 G CANDIED TOMATOES
- 425 G MULTIGRAIN FLOUR
- 1 C. TABLESPOON HONEY
- 21 G BAKER'S YEAST
- 175 ML OF WATER
- 2 C. TABLESPOONS SESAME SEEDS
- 2 C. TABLESPOONS SEEDS
Préparation
-
Salted lassi :
Blend the yogurt, coarse Guérande salt and mint with the water for 2 min. Chill before serving in glasses with a pinch of Fleur de Sel de Guérande and Espelette pepper. Drink chilled! This kind of non-alcoholic beverage goes very well with spicy dishes, as the dairy products soften the heat. -
Grissini with tomato (about 50) :
Mix the water, 30 g multigrain flour, honey and yeast in a bowl. Leave to rest for 15 min. Add remaining flour, red tapenade and diced tomatoes. Knead for 5 min to obtain a smooth, elastic dough. Cover with a clean kitchen towel and leave to rest for 1h30 to 2h, until the dough doubles in volume. -
Preheat the oven to 200°C and line 4 baking trays with baking paper. Cut the dough into 4 equal parts and roll each part into a rectangle. Sprinkle with a tablespoon of Guérande salt, as well as the sesame and poppy seeds, then run the rolling pin lightly over them to press the seeds into the dough. Cut into thin 1 cm-wide strips.