When we recently ate at Fossacesia‘s Casale San Giovanni, we remarked how yum their rosemary crisps were that they served as a little hor d’œuvres.

They kindly sent us the recipe for these, which have become our beach snack staples and are just utterly glorious with a glass or 2 of pear juice whilst chilling on a lettino.  The 2 combined seem to replace all that a quick sunbathe sweats away.  I’m going to make a green tomato salsa to try with them as they are chunky enough to use with a dip.

Rosemary Crisp Recipe

250 g hard durum wheat flour
250 g white flour
100 ml water
100 ml white wine
100 ml extra virgin olive oil
1/2 packet of yeast for savoury pastries
Crushed fresh rosemary to taste

Place the flour, yeast and rosemary in a mound on a flat working surface. Form a well in the centre in which to stir in the liquid ingredients. Mix together until a pastry is formed, then knead for 5 minutes.

Cut the pastry into workable sections. Roll out each section one at a time using a rolling pin and then cut out using an overturned glass.

Fry the circles in hot oil and salt to taste while still hot.