I love breadsticks. Not the soft white pudgy thingies served at Olive Garden, but the real stuff. Tall, slender, golden brown, crisp. With a hint of Parmigiano Reggiano and spice.
*wipes drool off keyboard*
This was my first time baking them. They are delicious and relatively easy to make. Once the dough is done, you can stick it in the fridge and make fresh breadsticks whenever the fancy strikes you. Here's a pretty good master recipe. I replaced the yeast in mine with sourdough starter.
We paired them with an old favorite, curried spinach dal soup. Recipe adapted from here.
1 tablespoon olive oil
1 chopped onion
1 chopped carrot
2 garlic cloves, minced
1 tablespoon Madras curry powder (I used 1/4 cup Madras tomato chutney)
1 tablespoon ginger-green chilli paste
1 teaspoon ground toasted cumin
1 bay leaf
6 cups water
1/2 cup dried lentils (I used husked mung dal)
10 oz frozen spinach, thawed
1/2 cup chopped fresh cilantro
1/2 cup plain nonfat yogurt (Add 1 tbsp lemon juice if yogurt is not sour)
Heat oil in a large pot over medium heat. Add next three ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger-chilli paste, cumin and bay leaf. Add water and lentils; bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender, about 25 minutes. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. Stir in yogurt just before serving.