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Italian Grissini

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Stefano Borella
Stefano Borella
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Want something easy and jaw dropping for your next party? These authentic, long Italian breadsticks are perfect to go along with breakfast or brunch parties or even as an accompaniment to an appetizer. Italian Cuisine Expert Stefano Borella shares his tips and recipe in this Grokker Premium video.

Cooking Recipe

Servings: 6
Cook Time: 25 minutes
Prep Time 42 minutes
Ready In: 1 hour & 7 minutes

Ingredients:
2 & 1/3 cup (325g) of ‘00’ flour
1.8 tbsp (15g) of fresh yeast or 7g dried
4/5 cup (200ml) of tepid milk
1 cup (100g) of Parmesan
.4 cup (100g) of soft butter
.8 tsp (5g) of salt

Directions:
1. Preheat the oven to 160°C/325°F/gas mark 3. Mix the yeast with tepid milk. Blend the remaining ingredients together in a bowl. Pour in the yeasted milk and use your fingers to incorporate everything evenly and bring to a dough. Turn onto a lightly floured board and roll out to a thickness of 0.5cm. Cut into lengths about 40cm long and 1 cm wide.

2. Place on a greased baking sheet and cook for 25–30 minutes or until a rich golden brown. Leave to cool and store in a tall airtight jar such as a spaghetti jar. They will keep for about a month. Use them as they are or wrap each one in a thin slice of ham.

Variations:
Sesame seeds – spread a layer of sesame seeds on a plate and roll each stick in them before cooking.

Rosemary – spread a layer of finely chopped rosemary leaves on a plate and roll each stick in them before cooking.

Thin Grissini – you can also put the dough through a pasta machine: roll it through the widest setting a couple of times, then put it through a tagliatelle cutter. Lay the strips on a floured baking sheet and bake for 10-12 minutes, until golden brown.

Italian Grissini
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