Monday, January 17, 2011

Rosemary Parmesan Crostini

The New York Times may have called this recipe a biscotti, but a biscotti it is not. Antonio Mattei would not approve. I'm re-branding this as a good crostini base instead. 
Rosemary Parmesan Crostini recipe from cherryteacakes.com
I didn't intend for this post to be so much of a critique of a recipe, but it is what it is. Happens to every baker. Have you ever been thoroughly confused by a recipe? A biscotti with no sugar? Calls for an equal amount of egg whites and yolks? Walnuts instead of a more traditional pine nut, despite the Parmesan and rosemary? I accept that American biscotti is incredibly different than Antonio Mattei makes it (who I think of as the godfather of biscotti), and I do love a recipe renaissance, with new and inventive twists, BUT, I also have an issue with misnomered food. With this recipe the NYT strayed a bit too far and wound up with a an entirely different product. Biscuit, yes, but biscotti no.

That said, it's like most take out Chinese food. It's good food, just not good Chinese food. This recipe makes for a good biscuit, just not a good biscotti. I do however love it as a crostini base. So far I've been using it to go with a cream cheese and artichoke spread. (Tons of flavor!) It's also been a really great dipping bread for lemon flavored olive oil.

With all this said, I am now about to set out to make a more traditional rosemary-parmesan biscotti. The idea is just too good to let go.

Enjoy!

Rosemary-Parmesan Crostini
As adapted from the New York Times

3 1/2 cups all-purpose flour, plus additional for kneading
1 teaspoon baking powder
1 teaspoon salt
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh rosemary
1/2 cup toasted pine nuts
5 eggs
1/2 cup water
Olive oil spray

Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and pine nuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.

Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.

Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.

14 comments:

  1. This is the first time that I have ever heard of a savory biscotti but must agree that this is closer to a crostini. I am still learning what is what in the food world. Call it whatever you want as long as it tastes good. Yours definitely looks like it tates good!

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  2. This sounds very flavorful. You really can't go wrong with rosemary in bread, in my opinion. It's definitely one of my favorite winter flavors.

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  3. I am really on a rosemary kick at the moment. I actually have a plant in my backyard and it is still alive - somewhat of a miracle given my track record with plants. This looks good but I have to agree that it is not a biscotti. Still I wouldn't say no to a piece drizzled with some honey on top.

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  4. super photo! you have my buzz for this.

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  5. I couldn't live without recipes, but I hate when they claim something that seems to be total bogus. At least you've found a way to enjoy these biscuits, anyway! And your photo is great. :)

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  6. Beautiful! The Crostini AND the photo!

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  7. Beautiful crostini. It sounds delicious too.

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  8. You are absolutely right! These are not biscotti but crostini and they do sound amazing with that rosemary parmesan combination!

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  9. I'm with you about the misnomer...and it looks DELICIOUS!

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  10. These "biscuits" look really good! I love making savory treats!

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  11. This seems like it would make an amazing crostini base!

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  12. Good job calling a spade a spade! I've taken to calling most "Asian" food Asian-inspired because it's usually not like any truly Asian food I've ever seen.

    That being said, your crostini looks fantastic. No matter what it is, I'd love a slice.

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