If you’re looking for the perfect snacking accompaniment for the Raphel Dal Bo Prosecco in November’s Bubble Box, why not follow the advice of the Prosecco Agency’s Steven Hodden and try a delicious spiced hummus? To add some extra Italian flair, pair it with this olive and artichoke dip and some delicious homemade grissini (although if you cheat and buy the breadsticks, we won’t tell…). Buon appetito!
This super-simple, Moroccan-spiced dip makes a surprisingly delicious partner for a glass of Raphael Dal Bo Prosecco.
2 x 400g tins of chickpeas, drained and rinsed, plus a handful extra for topping if required.
Juice of 2 lemons
1 tsp paprika
1 tsp turmeric
2 tsp ground cumin
½ tsp ground chilli
3 cloves of garlic, peeled
10 tbsp olive oil
4 tbsp water
3 tbsp tahini
Flat leaf parsley to garnish (optional)
Blend all the ingredients together in a food processor until the hummus is lovely and smooth. Transfer to a serving bowl and top with a handful of whole chickpeas, if using. Drizzle with a little olive oil and sprinkle with paprika and chopped parsley.
Artichoke and Olive Dip
Infused with classic Italian flavours, this vibrant green mix pairs beautifully with the more exotic hummus recipe to create the perfect party platter.
280g jar chargrilled artichokes in oil, drained, with 2 tbsp of the oil reserved
340g jar pitted green olives, drained
25g pine nuts
50g Parmesan, finely grated
Small bunch fresh basil
Juice of ½ lemon
Put artichokes, olives, pine nuts, Parmesan, basil and lemon juice into a food processor and blend into a rough paste. Put into a bowl to serve and drizzle the reserved oil from the artichokes over the top.
Italian Grissini Breadsticks
While these grissini are delicious plain, you can also play around with adding different flavours, which you can add to dough before shaping. Try herbs such as fresh rosemary or fennel seeds, chopped green or black olives, or different cheeses, such as gorgonzola or goat cheese.
You can also sprinkle the sticks with sesame or poppy seeds before baking, or wrap a slice of Parma ham around the top of each cooked bread stick before serving.
375g strong white bread flour
7g sachet dried yeast
4tbsp finely grated Parmesan cheese (optional)
1tsp fennel seeds
Salt and freshly ground black pepper
Melt butter in a small saucepan and stir in milk. Remove from heat. Sift flour and a pinch of salt into a bowl and stir in the yeast. Add milk and butter mixture and mix to a soft dough. Knead the dough on a clean work surface until soft and elastic.
Place in a bowl and cover with a piece of oiled cling film. Leave in a warm place until doubled in size. Preheat the oven to 180C.
Once proved, knead the dough a few more times, and work in the Parmesan. Divide it in half and roll one half into a rectangle, about 28cm x 21cm. Cut into 12 strips and roll each one into a long, thin sausage shape. Transfer to an oiled baking sheet. Repeat with the remaining half of the dough.
Season the sticks with a little salt and pepper, then bake for 10-15 minutes, until golden.