Breadsticks with Pepper Cream
Crispy breadsticks paired with a creamy pepper dip — a perfect appetizer or snack.
Related Mazza Products
Mazza Chef Tips:
“For extra flavor, brush breadsticks with garlic oil before baking. The pepper cream can be made ahead and stored in the refrigerator.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
A refreshing Pinot Grigio or a young Barbera pairs nicely, cutting through the richness of the pepper cream while complementing the gentle spice.
Ingredients
- 300g Mazza flour (tipo '00')
- 150ml water
- 5g yeast
- 1tsp salt
- 2tbsp Mazza Pepper Cream
- 2tbsp cream cheese (or ricotta cheese)
- 1tbsp Parmesan cheese
- Pinch of chili flakes
Equipment Needed
Mixing bowl, Rolling pin, Baking tray, Blender/food processor (for pepper cream)
Method
- 1.
Prepare the dough: In a large bowl, combine the flour, yeast, and salt. Gradually add the water and olive oil, then knead until you obtain a smooth, elastic dough. Cover and let it rest until doubled in size (about 1 hour, depending on room temperature).
- 2.
Shape the breadsticks: Once the dough has rested, roll it out and cut it into stick shapes of your preferred size. Arrange them on a baking tray lined with parchment paper.
- 3.
Bake the breadsticks in a preheated oven at 200°C (390°F) for 15–20 minutes, or until golden and crisp.
- 4.
Prepare the dip: While the breadsticks are baking, blend the Mazza Pepper Cream with the cream cheese, Parmesan, extra virgin olive oil, and a pinch of chili flakes until smooth and creamy.
- 5.
Serve: Serve the warm breadsticks with the pepper cream dip on the side. Perfect as an appetizer or a flavorful snack.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 4 servings (12–16 sticks with dip)
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