Grissini and Cheese Dip

Melt the yeast in one eighth of a liter of lukewarm water. Sift the flour into a large enough bowl. Add malt, steam, egg and butter. Knead into a smooth dough. Cover and let rise for 20 minutes.

Weigh dough into pieces of 50 g each. Shape each piece of dough into a stick one centimeter in diameter. Place on a baking tray lined with parchment paper and leave to cool for 15 minutes. Then brush sticks with water, sprinkle with sesame seeds or poppy seeds and bake in oven heated to 200 °C for 15 minutes.

For the dip, mix ricotta and Gorgonzola cheese cream until smooth. Add arugula and season with salt, pepper and juice of one lemon. Wrap some grisini with prosciutto. Serve remaining grisini and vegetable sticks with the dip.

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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