Grissini Torinesi Italian Breadsticks Recipes
GRISSINI TORINESI (ITALIAN BREADSTICKS)
From the city of Turin, these crispy breadsticks can be made as thin as a pencil or as fat as a cigar. These famous Italian breadsticks are served with an antipasto or an appetizer.
Provided by Poppy
Categories Healthy
Time 30m
Yield 40 sticks
Number Of Ingredients 11
Steps:
- Sprinkle the yeast into 1/2 cup (125ml) of the water in a bowl.
- Leave for 5 minutes, then add the malt extract; stir to dissolve.
- Mix the flour and the salt in a large bowl,.
- Make a well in the center and pour in the dissolved yeast and the olive oil.
- Use a wooden spoon to draw in the flour from the sides.
- Stir in the remaining water, as needed, to form a firm, sticky dough.
- Turn the dough out onto a well-floured work surface.
- Knead the dough until smooth and elastic, about 10 minutes.
- Cover with a dish towel and let rest for 10 minutes.
- Knead the dough for 10 minutes more.
- Shape the dough into a rectangle, 12in x 8in (30cm x 20cm) and 3/4in (1. 5cm) thick.
- Cover with a dish towel; let rest for 10 minutes.
- Lightly oil two baking sheets and sprinkle them with semolina.
- Cut the dough lengthwise into four equal pieces, then cut each piece lenghwise into ten strips.
- Stretch each strip until it is 10in (25cm) long.
- Place the strips, about 1/2in (1cm) apart, on the baking sheets.
- Brush the strips with the egg glaze and sprinkle with sesame seeds.
- Bake in the preheated oven for 15-20 minutes.
- Transfer the sticks onto a wire rack, then let cool.
Nutrition Facts : Calories 53.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 4.7, Sodium 117, Carbohydrate 9, Fiber 0.4, Sugar 0.2, Protein 1.4
ITALIAN GRISSINI RECIPE
TRADITIONAL ITALIAN RECIPE: Who doesn't love these? Everyone loves the breadsticks, hot, buttery, or with simple olive oil these are so hard to resist. I'm starting to think that these breadsticks have actual magical powers. Seriously. These puppies have helped me make instantaneous friends at church functions... ahahahaha... just kidding! I'm an Atheist! I make them and eat them alone, in a dark dingy room! LOL
Provided by Uncut Recipes
Time 2h
Yield 40 servings
Number Of Ingredients 7
Steps:
- 01 - In a cup mix the Yeast with the Water and leave for 10 minutes to allow the Yeast to activate. 02 - On your work surface sift the Flour and Salt. 03 - Make a well in the centre and add in the Yeast/Water mixture and the Olive Oil. Mix to a soft, slightly sticky dough. 04 - Flour the surface and knead the Dough for about 10 minutes until smooth and elastic. 05 - Roll the Dough out to about 15cm x 20cm on the floured surface. Brush with Olive Oil, cover with a kitchen towel and leave to double in bulk ( about 1 hour ). 06 - Cut the Dough in half across the shorter length, then cut each half into 10 strips. 07 - Stretch and roll each piece of Dough to about 30cm long and place on a lightly oiled baking sheet. 08 - When the baking sheet is full brush each piece of dough with Olive Oil. 09 - Leave the baking sheet in a warm place, uncovered, for about 15 minutes for the dough to rise a little again. 10 - Bake the Grissini at 200C for between 10 and 15 minutes until the Grissini are slightly brown. 11 - Remove from the oven and place on a wire rack to cool.
Nutrition Facts : ServingSize 1 portion, Calories 15 cal, Fat 10 g
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- Mix the yeast, malt and warm water together in your stand mixer bowl. Allow to stand 10 minutes or so until bubbly.
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