Basil and Parmesan Grissini
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Basil and Parmesan Grissini
Grissini are Italian Breadsticks. They are usually thin and long individual pieces of dry bread and are often used as an accompaniment to many Italian meals. It has been said to have originated from Turin and are still famous there. The recipe is v simple using basic flour and yeast combo. Mostly leftover Pizza dough can be used to make Grissini.
1.Place the yeast, sugar and water together in a bowl adn set aside till frothy – takes approx 5–8min. Then sift the flour and salt into a bowl and stir in the yeast mixture along with olive oil.
2.Knead well into a pliable dough.
3.Roll it out on a floured surface and knead for 10min. It should be soft and elastic.
4.Roll out into a circle and fill in the center with chopped Basil and Parmesan. Can add some minced garlic too.
5.Bring the ends up, close the filling and knead well till the filling is well incorporated all over the dough.
6.Place in a well oiled bowl and cover it with plastic wrap. It will double in size.
7. Now take the dough into 12 pieces. If you want it very thin, then it will yeild approx 25 pieces. Now roll each of the pieces into a long stick about 12 inches long. Place on a greased baking sheet and top it off with more parmesan or chilli flakes.
8. Bake for 15–20min or until golden in a preheated Oven to 400F.
I served my grissini with Mint and Peas soup. The creaminess of the soup complimented the crunchy yet bready grissini very well.
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