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Guy is in Friuli, Italy, ready to host his next epic dinner. With the help of Chef Rubio, he creates a menu centered around the region’s crisp Pinot Grigio, world class prosciutto, and delicate cheeses. Set looking over the Italian countryside, Guy prepares a slow-cooked porchetta with asparagus & radicchio from the market; a true reflection of the beautiful region. Sponsored by Prophecy Wines.
1 1/2 cups warm water
10 grams (1 tablespoon) fresh yeast
2 teaspoons salt
1/2 tablespoon sugar
1 1/4 cups semolina flour
1 1/2 cups 00 flour
3 tablespoons olive oil
2 cups Parmesan or Montasio cheese
1 tablespoon rosemary, chopped fine
In a small bowl, mix water, yeast, salt and sugar together. Let sit for 5 minutes until foamy.
In a large mixing bowl, sift flours together. Create a well in the middle. Pour yeast mixture and olive oil into the flour well.
Mix flour and yeast mixture until combined, then turn out onto a floured work surface and knead until elastic, 5 to 6 minutes.
Place kneaded dough in a bowl, wrap in a tea towel and plastic wrap and let proof for 1 1/2 hours, or until double its size.
Flour your work surface, then turn out and beat back bread dough. Separate dough into quarters, then use hands to roll each piece into 1-foot-long sticks.
Place each rolled grissini onto a baking tray lined with baking paper. Cover with a clean tea towel and let proof for another hour.
Preheat oven to 350 degrees. Bake grissini for 25 minutes, or until golden.
To make herb frico, sprinkle grated cheese and rosemary on a baking tray lined with baking paper. Bake for 15 minutes at 350 degrees, or until golden.
While the frico is hot, wrap around each grissini stick. Serve with fresh prosciutto.
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