fermer/close
vivez le coup de grace [email protected]

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande
panier-menu
    • logo-X

    Cheese and prosciutto straws with homemade marinara dip

    cadran
    Preparation :25 min Cooking :25 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :20 straws

    These cheese and prosciutto straws with homemade marinara dip will be the perfect starter to make your guests wait! A cold beer, salty bites, good company. Life is beautiful, right?

    Ingredients

    • 1 ball ( 450 g ) of fresh pizza dough
    • Olive oil
    • 2 cups grated mozzarella cheese
    • Garlic salt, to taste
    • Italian spices, to taste
    • 6 slices of prosciutto

    Ingredients for the marinara dip

    • 1 tablespoon olive oil
    • 2 garlic cloves, very finely minced
    • 398 ml can tomato sauce
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • Salt and pepper from the mill

    Preparation

    • Preheat the oven to 400°F. Cover a large baking tray (or two) with parchment paper.
    • On a floured work surface, spread the dough into a large rectangle about 45 cm by 45 cm. Brush the dough with a thin stream of olive oil.
    • Spread cheese over the dough and press well to crush the cheese in the dough. Sprinkle with garlic salt and Italian spices, to taste.
    • Place slices of prosciutto on half of the dough, on the lower part. Fold the top part down and press well with a rolling pin.
    • Cut into strips of about 2 cm and turn several times to form straws. Place on the baking sheet.
    • Place in the oven and bake for about 15 minutes, or until lightly browned. Do not overcook, otherwise the dough will become hard!
    • Meanwhile, prepare the sauce. In a saucepan at low heat, add the olive oil and cook the garlic for 2 to 3 minutes while stirring.
    • Add the tomato sauce and spices then season with salt and pepper. Stir. Cook for 5 minutes, stirring. Let cool before serving!
    icon/cookmode2svg Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 10$ ZENATO BARDOLINO 2014

    It's tender, fresh, hyper-floral, fruity AND it only costs 13$ or so. It's almost too good to be true. Serve it chilled!

    LIBERTINE, LA VOIE MALTÉE, 4.0%

    Like this traditional pizza, choose a quite simple beer. But be aware! A simple recipe doesn’t mean that it’s got no taste! This Pale Ale with cereals and florals notes and a thin body will let the pizza be fresh without stealing the show. With a 4% alcohol content, it will become your favorite beer with a pizza.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    See recipe
    Cheesy dip with beer caramelized onions
    Preparation : 35 min
    Cooking : 50 min
    See recipe
    Duck confit with honey beer sautéed apples crostinis
    Preparation : 40 min
    Cooking : 15 min
    See recipe
    Dried prunes, ham and sharp cheddar pizza
    Preparation : 10 min
    Cooking : 15 min
    fermer la fiche

    Cheese and prosciutto straws with homemade marinara dip

    • Preparation : 25 min
    • Cooking : 25 min
    • Servings : 20 straws

    Ingredients

    • 1 ball ( 450 g ) of fresh pizza dough
    • Olive oil
    • 2 cups grated mozzarella cheese
    • Garlic salt, to taste
    • Italian spices, to taste
    • 6 slices of prosciutto

    Ingredients for the marinara dip

    • 1 tablespoon olive oil
    • 2 garlic cloves, very finely minced
    • 398 ml can tomato sauce
    • 1/2 teaspoon dried parsley
    • 1/2 teaspoon dried basil
    • 1/2 teaspoon dried oregano
    • Salt and pepper from the mill

    Preparation

    • Preheat the oven to 400°F. Cover a large baking tray (or two) with parchment paper.
    • On a floured work surface, spread the dough into a large rectangle about 45 cm by 45 cm. Brush the dough with a thin stream of olive oil.
    • Spread cheese over the dough and press well to crush the cheese in the dough. Sprinkle with garlic salt and Italian spices, to taste.
    • Place slices of prosciutto on half of the dough, on the lower part. Fold the top part down and press well with a rolling pin.
    • Cut into strips of about 2 cm and turn several times to form straws. Place on the baking sheet.
    • Place in the oven and bake for about 15 minutes, or until lightly browned. Do not overcook, otherwise the dough will become hard!
    • Meanwhile, prepare the sauce. In a saucepan at low heat, add the olive oil and cook the garlic for 2 to 3 minutes while stirring.
    • Add the tomato sauce and spices then season with salt and pepper. Stir. Cook for 5 minutes, stirring. Let cool before serving!

    Innkeeper, drinks!

    +- 10$ ZENATO BARDOLINO 2014

    It's tender, fresh, hyper-floral, fruity AND it only costs 13$ or so. It's almost too good to be true. Serve it chilled!

    LIBERTINE, LA VOIE MALTÉE, 4.0%

    Like this traditional pizza, choose a quite simple beer. But be aware! A simple recipe doesn’t mean that it’s got no taste! This Pale Ale with cereals and florals notes and a thin body will let the pizza be fresh without stealing the show. With a 4% alcohol content, it will become your favorite beer with a pizza.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top