Recipes

Spring Pasta with Cheesy Bread Sticks

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Spring Pasta with Cheesy Breadsticks

Spring Pasta with Cheesy Bread Sticks

Recipe Courtesy Chef Bryan Woolley

Cheesy Bread Sticks:

  • 2 cups sourdough start
  • 6 cups bread flour
  • 4 cups water
  • 1 tbsp salt
  • balsamic glaze (instructions below)
  • 1 can whole tomatoes (about 2-3 cups)
  • 1 can tomato paste (Italian Seasoned)
  • 4 cups shredded cheese (your choice)
  • extra virgin olive oil

Spring Pasta:

  • 1 russet potato, diced
  • 1 medium onion, diced
  • 1 red bell pepper, diced
  • 1 small summer squash, diced (yellow squash)
  • 1 zucchini squash, diced
  • 1 cup chopped dandelion greens (optional)
  • 1 package spaghetti pasta
  • 1 cup tomato sauce (recipe below with cheesy bread sticks)

Directions:

  1. To make the dough for the bread sticks, combine all of the sourdough ingredients (sourdough start, bread flour, water and salt) in your mixer and let the mixer knead the dough for about 30 minutes or until a “gluten window” is easily created with the dough. Allow the dough to rest and double in size. If needed spray the top of the dough with vegetable spray to prevent it from drying out.
  2. To create the balsamic glaze, pour 2 cups balsamic vinegar into a sauce pan, bring to a boil and reduce heat to a simmer. Continue reducing the balsamic vinegar by half. Once reduced, remove from the heat and let it cool. Set aside until ready to use. Be aware when boiling vinegar you may need a window open or your exhaust fan on to help reduce the vinegar aroma.
  3. Once the dough is ready, create the tomato sauce by adding the whole tomatoes into a large bowl (juice and all) along with the seasoned tomato paste. Using a potato smasher or a large fork, smash the whole tomatoes and mix the tomato paste into the mixture. Set aside until ready to use.
  4. To shape the bread sticks, stretch the dough into a circular shape on a flour work surface. ( I like to shape the dough a pizza peel directly so I can transfer it to a heated baking stone in the oven. )
  5. Sprinkle with your favorite Italian Seasoning blend. Spoon about 1/4 cup of the prepared tomato sauce onto the prepared dough and gently spread it around like you would a pizza. Drizzle the dough with the olive oil, balsamic glaze and your choice of shredded cheese. Transfer to a preheated baking stone (about 450 degree preheated oven) or preheated baking sheet. Make sure there is sufficient flour or corn meal on the peel to allow the dough to easily slide off the peel onto the hot baking stone.
  6. Bake the cheesy bread sticks for about 10 min or until fully cooked and the cheese is bubbling. Remove from the oven, cool, and cut into breadsticks.
  7. While the cheesy bread sticks are cooking, cook the pasta according to the package directions.
  8. Heat a large sauté pan on the stove and add enough olive oil to lightly coat the bottom of the pan. Add the diced vegetables into the pan and sauté for about 1 minute. To the pan add 1/3 cup water to finish cooking the potatoes. When the water has evaporated completely, the vegetable mixture should be ready for the cooked pasta.
  9. Once the pasta is cooked through, strain and add it to the sauté vegetable mixture. Determine the amount of pasta based on the size of the sauté pan. Pan “fry” the cooked pasta with the vegetables and add the chopped dandelion greens (optional).
  10. Once the pasta is warmed through add about 1 cup of the tomato sauce mixture and stir to combine with the pasta.
  11. On the serving platter add a bed of arugula and transfer the pasta mixture to the platter (on top of the arugula).
  12. Drizzle with balsamic glaze and serve with the freshly made cheesy bread sticks. Enjoy!

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