delicious grissini
I have continued my research into interesting breads in Italy. There are hundreds of different breads, but as we were recently in Turin for the Salone del Gusto, a story on Grissino was needed. So.. here is a bit of history.
A Turinese delicacy, this long, thin crusty breadstick was first baked in the city in the late 17th Century on the orders of the doctor of the Duke of Savoy. The medico diagnosed the sickly young Vittorio Amadeo II as having gastroenteritis from eating germ-ridden bread and so instructed the court baker to make a thin bread, baked twice. Allora….we now have grissini.
Grissini are fairly easy to make. You will need –
3 cups plain flour, 1 teaspoon salt, a sachet of dried yeast, a tablespoon of sugar or honey, 2 tablespoons of olive oil, 1 and a quarter cups warm water, extra salt.
I take the easy way out and put all ingredients, except the extra salt, in a food processer with a dough hook and process until a ball forms.
Knead a little to form a ball and place in an oiled bowl , cover with cling wrap and place in a warm spot and allow to double in size.
form into a ball
place in an oiled bowl
There is probably a bit too much oil in the bowl, but it was OK.
let the dough double in size
Preheat the oven to 180 degrees and oil 2 baking trays.
Knock the dough down and on a floured surface roll into thin strips with the palm of your hand.
roll into strips
Transfer strips to the baking trays and sprinkle with a little water and sea salt. Bake for about 15 minutes or until golden brown.
ready to eat
Eat.
Yum! I’ve always wanted to make these and now I will!
By: paninigirl on January 7, 2011
at 3:38 pm
Are your gorgeous grissini the sort which are still soft in the middle or are they crisp all the way through? I struggle to get mine just right and often overbake them because I want them crisp and snappy!
By: Joanna @ Zeb Bakes on January 7, 2011
at 3:59 pm
They are fairly crisp. The thinner they are the crisper they are. I just cook them until I think they look OK.
By: bagnidilucca on January 7, 2011
at 8:22 pm
I was thinking about making Grissini again, I need some more Monkey snacks.
Yours look delicious.
By: cityhippyfarmgirl on January 7, 2011
at 9:03 pm
Thanks!
By: bagnidilucca on January 7, 2011
at 11:38 pm
For an extra treat, try wrapping one end with prosciutto. A real hit with guests.
By: Naomi on January 7, 2011
at 10:11 pm
That’s a great tip. Thank you.
By: bagnidilucca on January 7, 2011
at 11:38 pm
Have not made them for years now back on my list due to your post, love Roz
By: Roz on January 7, 2011
at 11:04 pm
They are really easy – particulalry with a food processer.
By: bagnidilucca on January 7, 2011
at 11:39 pm
They look awesome. i will surely give this recipe a test drive.
Matthew
By: Matthew on January 8, 2011
at 4:51 am
You should. They are easy and delicious.
By: bagnidilucca on January 8, 2011
at 5:21 am
Its hard to stop at one when your talking these little beauties isn’t it.
By: Anna Johnston on January 8, 2011
at 5:35 am
It most certainly is.
By: bagnidilucca on January 8, 2011
at 5:37 am
I like grissini, we usually eat them in italian restaurants, and I saw some topped with sesame or with nigella seeds.
By: Fragolina on January 8, 2011
at 12:41 pm
Looks delicious, thanks Liz! I haven’t made bread sticks for ages, will try your recipe. When our boys were little, they were known here as “grizzle sticks”, because they’d stop a small child grizzling while I was shopping.. 😉
By: Celia @ Fig Jam and Lime Cordial on January 8, 2011
at 8:39 pm
That’s so cute – enjoy
Sent from my iPhone
By: Liz Litzow on January 9, 2011
at 12:15 am