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.
Author: Sam Dunham
Sam is a freelance SEO content creator and IGCSE Geography and English teacher at Istituto Cristo Re in Rome. She also runs the Life In Abruzzo Cultural Association, sharing stories and insights about this captivating region.
Alongside raising a teenager, Sam hosts guests at her family’s traditional home, the Little House of the Firefly in Abruzzo, offering a warm welcome and insider tips on local culture, food, and hidden gems.
