Ingredients:
- 1 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon active dry yeast
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup warm water
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 tablespoons melted butter
Procedure:
- In a bowl, combine warm water, sugar, and yeast. Let it sit for 5–10 minutes until it becomes frothy.
- Add flour, salt, and olive oil to the yeast mixture. Stir to combine and knead for 5–7 minutes until the dough is smooth.
- Cover the dough with a cloth and let it rise for 1 hour, or until doubled in size.
- Preheat the oven to 375°F (190°C). Roll the dough into a rectangle and cut it into strips.
- Twist each strip into a breadstick shape and place them on a baking sheet.
- Bake for 12–15 minutes, until golden and crisp.
- In a small bowl, mix melted butter with minced garlic and fresh parsley. Brush over the warm breadsticks before serving.
Directions
- Soak chopped onions in water: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2. Blanch the green beans: Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp
3.Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
Toss with red onion, balsamic, Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black peppe
