Start by taking a little warm water from the 280 ml and melting the brewer’s yeast and malt. In another bowl, pour the remaining water and melt the salt. Add the flour to the mixture of water, yeast, and malt. While starting to knead, also add the EVO oil and the water with the salt. When you have obtained an elastic dough, shape the breadsticks and brush them with the oil. Then, let them rise until they have doubled their volume (about 1 h), arrange the breadsticks on a baking tin, and cook at 200° C for about 20 minutes until they start to brown.
Put the ricotta, the basil leaves, the almonds, the lemon peel, and the Olio Chianti Classico DOP into a mixer. Blend until obtaining a creamy mixture. Season with salt and pepper to taste. Place the cream in small, single-serving bowls. Then, wrap each breadstick with a thin slice of Prosciutto Toscano DOP and serve your appetizers with the ricotta cream.

500 g of fine-ground flour
280 ml of water
15 g of fresh brewer’s yeast
1 tablespoon of semolina
1 teaspoon of barley malt
70 ml of EVO oil
Salt to taste
250 g of ricotta cheese
1 bunch of basil
2 tablespoons of flaked almonds
2 tablespoons of EVO oil
Grated lemon peel (from 1 lemon)
Salt and pepper to taste
Some Prosciutto Toscano DOP thin slices