Individual rolls ready to be baked
These lovely green-hued rolls studded with buttery, toasted pine nuts are another delicious creation from the editors of one of my favorite magazines, La Cucina Italiana. These ‘Panini al Crescione’ or ‘Watercress & Pine Nut Rolls’ are crisp on the outside and fluffy on the inside—a perfectly textured and unique dinner roll made from a yeast dough that includes pureed watercress and toasted pine nuts. A tasty way to brighten up any plate, these rolls are great on their own or even better when used to sop up your favorite pasta sauce.
The formed dough resting in an oiled bowl in order to rise
(To view this recipe, courtesy of La Cucina Italiana, click on the blue title of the blog post above*)
‘Watercress & Pine Nut Rolls’
Ingredients:
- 1/3 cup pine nuts
- 2 ounces watercress, tough stems removed, leaves and tender stems roughly chopped (1 cup)
- 1 (1/4-ounce) envelope active dry yeast
- 1 tablespoon plus generous pinch sugar
- 2 1/4 teaspoons fine sea salt
- 4 cups unbleached all-purpose flour plus more for kneading
- 2/3 cup whole milk, scalded and cooled
- 1/3 cup (5 1/2 tablespoons) unsalted butter, melted and cooled
- Extra-virgin olive oil for brushing bowl and dough
- Medium coarse sea salt, such as fleur de sel
Directions:
- In a small skillet, heat nuts over low heat, occasionally shaking pan back and forth until lightly golden, about 5 minutes. Transfer nuts to a plate to cool.
- In a blender, combine watercress, yeast, sugar, fine sea salt and 1/2 cup lukewarm water (90º to 100º); purée until smooth. Transfer purée to a large bowl; add flour, milk and butter; using hands, stir to form soft dough. Turn out dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes, then fold in nuts.
- Brush a medium bowl with oil, then turn dough in bowl to coat. Cover bowl tightly with plastic wrap and let dough rise in a warm, draft-free place until doubled in bulk, about 2 hours.
- Cut dough into 14 equal pieces, then shape into balls. Arrange on a baking sheet, at least 2 inches apart. Loosely cover with plastic wrap. Let rise in a warm, draft-free place 1 hour.
- Heat oven to 350º with rack in middle. Brush tops of rolls with oil; sprinkle with medium coarse sea salt. Bake, rotating pans halfway through, until rolls are lightly golden and sound hollow when tapped on bottom, about 30 minutes. Transfer rolls to wire rack; let cool completely.
- See more at: http://lacucinaitalianamagazine.com/recipe/watercress-and-pine-nut-rolls#sthash.FfElxSIE.dpuf
Tagged: bread, Italian, Italy, pine nuts, rolls, watercress, yeast
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