Lassi and Grissini with Le Guérandais Guérande Salt
Personnes
4
Difficulty
Medium
Preparation
25 min
Cooking
min
Budget
Affordable
Idéal avec Moist coarse salt
Idéal avec Fleur de sel
Ingredients
- 500 G DE YAOURT À LA GRECQUE
- 20 G DE GROS SEL DE GUÉRANDE LE GUÉRANDAIS
- 2 BOTTES DE MENTHE
- 120 CL D’EAU
- FLEUR DE SEL DE GUÉRANDE LE GUÉRANDAIS
- PIMENT D’ESPELETTE
- GROS SEL DE GUÉRANDE LE GUÉRANDAIS
- 100 G DE TAPENADE ROUGE AUX TOMATES SÉCHÉES
- 100 G DE TOMATES CONFITES
- 425 G DE FARINE MULTI-CÉRÉALES
- 1 C. À SOUPE DE MIEL
- 21 G DE LEVURE BOULANGÈRE
- 175 ML D’EAU
- 2 C. À SOUPE DE GRAINES DE SÉSAME
- 2 C. À SOUPE DE GRAINES
Preparation
-
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.
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