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Lassi and Grissini with Le Guérandais Guérande Salt

Lissa STREETER

Personnes

4

Difficulty

Medium

Preparation

25 min

Cooking

min

Budget

Affordable

Gros sel humide - Le Guérandais

Idéal avec Moist coarse salt

Fleur de Sel Le Guérandais

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

  1. 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.

  2. 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.

  3. 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.

Appli

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