Pippin Hill Cooking School
Winter Soups and Stews
Wednesday, February 18th at 6:00 PM

On the Menu:

North Beach Cioppino
Celery Root Veloute
Black Pepper Grissini

Our all-inclusive package is $75 per person, with a special rate of $65 per person for our valued wine club members. The price includes two glasses of wine. Wine bottles also available for purchase. Classes begin at 6 PM and typically last 2.5 hours.
Can’t make the 18th?

Check out our complete schedule of cooking classes here.

Serves 4

½ cup warm water
1 tablespoon active-dry Yeast
1 ½ cup All Purpose Flour
1/3 cup Semolina Flour
¼ cup freshly grated Parmigiano Reggiano
1 teaspoon Sea Salt
2 tablespoons Extra Virgin Olive Oil
2 teaspoons fresh cracked Black Pepper
Oven preheated to 400

Combine water and Yeast. Let grow slightly under warmth for 10 minutes. While waiting, combine dry ingredients in large mixing bowl then make a well in the center. Add water/yeast mixture to the well then add extra virgin olive oil. Mix until dough forms and stops taking in the dry ingredients. You will have some dry left over. The dough should be smooth and supple not crumbly or stiff. Transfer dough to another mixing bowl then cover will warm damp towel and let rise for 15 min. It will soften slightly and become very easy to work with. Cut the dough in half and lightly flour a large smooth work surface. Roll the dough out with a pin until you get a layer about a ¼ of an inch thick. Then cut into long strips ½ in. wide, 8 in. long. Place onto a very lightly floured sheet pan making sure there is an inch gap in between all Grissini. Drizzle olive oil over the top and sprinkle with sea salt. Bake at 400 for 6-8 minutes or until a nice golden brown colored is achieved. Let Cool and serve as a snack or garnish for your favorite soup!

first photo from Epicurean, second photo from Craftsy

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