Cold butter is cut into whole wheat pastry flour until coarse and pebbly, then ice water is tossed in a tablespoon at a time until the dough just comes together — chilled, then rolled out on lightly floured parchment.
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Sift then mix flour and salt into bowl. Using two knives or pastry cutter, cut butter into flour to form very coarse meal.
With rubber spatula, lightly toss flour while sprinkling water in mixture 1 tablespoon at a time until dough forms. Wrap in plastic and chill 20 to 30 minutes .
Roll on lightly floured parchment to desired shape.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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