Croissant With Herbs And Peppers Dip
By: sunflowers8
Published: Thursday, January 27, 2011 - 2:43am

Ingredients




What you need (for 20 croissants)
500 grams of flour 00
250 milliliters milk
100 grams butter
20 grams of yeast
2 cloves of garlic
1 shallot
chopped parsley
chopped chives
dried and chopped marjoram
salt
salt
extra virgin olive oil (or 2 egg whites)
What you need for peppers dip
200 grams of grilled peppers
220 grams cherry tomatoes
1 red chili pepper
extra virgin olive oil
basil
sugar
salt

Preparation

1 How to make croissants 2 Heat the milk and once it is warm, pour two tablespoons in a bowl and dissolve yeast. 3 Peel the garlic and shallots and chop finely, add the parsley, garlic and chives in a food processor. 4 Add the flour, softened butter, cut into pieces, a pinch of salt and marjoram. 5 United then the yeast dissolved in milk and operate the instrument until the dough is firm and elastic. 6 Cover with a cloth and let rise for about an hour away by air currents. 7 After this time, work the dough briefly on floured work surface and roll it out in a layer of about 5 mm thick. 8 Ricavatene 20 triangles, roll up for themselves and crush them slightly, in order to get the croissants. 9 Place the croissants on a baking tray lined with baking paper, brush with oil (but if they want more gold you can use a couple of beaten egg whites), sprinkle with a little salt and bake in preheated oven at 200°C for 25 minutes or until they have taken on a beautiful golden color. 10 Llet them cool on a wire rack and serve warm with dip with peppers. 11 How to proceed for peppers dip 12 Cut into pieces and chop the peppers grilled in a glass mixer with cherry tomatoes and some basil leaves. 13 Put in a small saucepan the sauce, add the oil, a pinch of salt and a pinch of sugar and cook over low heat to reduce it.