Grissini Recipes

GRISSINI

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

GRISSINI

Steps:

• Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

PARMESAN GRISSINI

Steps:

• In large bowl, dissolve yeast in warm water. Add oil, salt and 2 1/2 cups of the flour; mix until soft dough forms. Place dough on lightly floured work surface; knead in enough remaining 1/2 cup flour until dough is no longer sticky.
• Grease large bowl with oil or shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Spray cookie sheets with cooking spray. Place dough on lightly floured work surface; lightly sprinkle top of dough with flour. Roll into 18x12-inch rectangle. Cut crosswise into 1/3-inch-wide strips. Place strips on cookie sheets. Cover loosely; let rise in warm place 30 minutes or until puffed.
• Heat oven to 400°F. Spray tops of breadsticks with cooking spray; sprinkle with cheese.
• Bake 15 to 20 minutes, turning once, until golden brown. Remove from cookie sheets to cooling racks; cool before serving.

GRISSINI WITH PROSCIUTTO

Steps:

• Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.

GRISSINI

Steps:

• Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
• Add sugar and stir.
• Leave 10 minutes to ferment.
• Stir together the flour, cheese, rosemary and pepper.
• Place in a mound on a large board or counter, and make a well in the center.
• Add the yeast mixture, the remaining water, and the oil into the well.
• Mix together until stiff, and knead by hand until smooth for about 10 minutes.
• Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
• Day2: Preheat the oven to 350 degrees F.
• Grease 4 baking sheets.
• Take a handful of the dough, leaving the rest covered.
• Dust well with flour and press into a flat disk.
• Run the the first setting of the rollers in your pasta machine.
• Dust again with flour and roll through a second time.
• Again dust with flour and pass through the fettuccine cutter on the pasta machine.
• Carefully separate the grissini and place on the baking sheets so they do not touch.
• Brush with a little more oil and sprinkle with salt.
• Bake for about 30 minutes or until golden brown.
• Cool and store in an airtight container.
• Note: If the Grissini are well floured it makes separating them after they have been cut much easier!