Archive for December, 2009
Grissinis are breadsticks are generally pencil sized sticks of crispy, dry bread originating in Torino (Italy) and the surrounding area. They are originally thought to have been created in the 14th century; according to a local tradition, they would be instead invented by a baker in Lanzo Torinese in 1679.
The original recipe, grissino torinese, differs from the modern version in that it is thicker, longer, hand-made, often twisted and has a more bread-like texture. Toppings vary from simple coarse salt to seeds or dried herbs of your choice. The most popular variations are named grissino stirato (straight) and grissino rubatà (hand-rolled).
They are often placed on the table as an appetizer.
Ingredients
• 200g flour
• 50g semolina
• 1/2 packet dry yeast (10g)
• 140ml luke warm water
• 1 teaspoon sea salt
• 2 tablespoons best olive oil
• Mediterranean herbs such as rosemary, basil or thyme
How to make Italian Grissini
Combine flour, semolina and salt
Put dry yeast in the water and stir until dissolved, let stand for a couple of minutes
Add olive oil to the yeast-water mixture
Chop herbs
Make a well in the centre of the flour mixture, add the herbs and stir in the water-yeast-olive oil mixture with a fork until it forms a dough.
Knead until it forms a smooth dough (about 10 minutes)
Cover the dough with a kitchen towel and let rest for about 15 minutes
Preheat the oven to 200°C
Roll out dough about half a centimeter thick
Cut into 1 cm wide strips and twist them on both sides
Bake for about 15 minutes until golden
Let them cool, they get nice and crispy
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