Appetizers & nibbles
Grissini
Thin, crispy bread sticks originating from Turin, in Piedmont. They are nibbled as a pre-dinner snack or served with soup, and their crunch keeps for several days in an airtight box.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Dissolve the yeast and sugar in the lukewarm water and leave to rest for 5 minutes.
- Mix the flour and salt, then add the yeasted water and the olive oil.
- Knead for 8 minutes until you have a soft, smooth dough, then leave it to rise for 1 hour covered with a tea towel.
- Preheat the oven to 220 °C and line a baking tray with baking paper.
- Divide the dough into small balls, then roll each into a stick about 25 cm long and 5 mm thick.
- Arrange the grissini on the tray, brush them with water and sprinkle with sesame or coarse salt.
- Bake for 12 to 15 minutes, until golden and crisp, then leave to cool on a wire rack.
Variations and tips
With rosemary. Add a teaspoon of chopped rosemary to the dough for a stronger flavour.
More ideas
Garlic bread13 min · 4 serv. · budget-friendlyIce cream cone (cono gelato)40 min · 4 serv. · budget-friendlyProsciutto di Parma15 min · 4 serv. · budget-friendlyPanettone1 h 50 · 10 serv. · budget-friendlyPandoro1 h 50 · 8 serv. · budget-friendlyAntipasti30 min · 6 serv.Piadina30 min · 4 serv. · budget-friendlyPrato biscuits1 h · 4 serv.
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Italy
Original Ecomely recipe.