A specialty of Turin, Piedmont, grissini -- crunchy, long breadsticks -- are usually part of an antipasto or appetizer, where they are served with paper-thin slices of prosciutto or other salumi, cheese, olives, and other nibbles. And they're very easy to make at home -- perfect for your next party.
These breadsticks are shaped by pulling rather than rolling, which makes for a wonderfully airy crunch. Once you master the original, why not coat the sticks in poppy seeds, sesame seeds, mixed seeds, or even dried herbs instead of semolina? Or you can leave the semolina out if you prefer smooth, plain grissini.
The recipe and proportions for traditional grissini are pretty standard. You could also use all-purpose flour for this instead of bread flour, but the extra protein content in bread flour adds great elasticity to the breadsticks. That way, when you are shaping (pulling) the dough, you won't risk it breaking. The following recipe is adapted slightly (mostly in the method) from Carol Field's recipe for Grissini Torinesi from The Italian Baker.
See original recipe: https://food52.com/recipes/34...
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 25 Servings | ||
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Calories: 2 | ||
Calories from Fat: 2 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2
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