Italian Recipes
GRISSINI

Photo © Paoletta S.

GRISSINI

Breadsticks

How to make the Breadsticks:

Dilute 0,5 oz. of yeast in a cup of lukewarm water, combine with 3 oz. flour and let it rest in a warm place for one hour and a half, or until the volume doubles. Add to the fermented dough, 1 lb.-3 oz. of flour, the remainder of yeast, salt, and enough lukewarm water to form a dough which is soft and elastic. Work the dough until it comes away easily from your hands. Form the dough into a large ball, make a cross-like incision on top and cover with a towel. Let it rest in a warm place for 5 hours or until the dough doubles in size. Add the remainder of the flour and the water and work into the fermented dough until you achieve a smooth and elastic dough.

Next, cut small pieces of dough and roll on a wooden board to form long, thin sticks and place into a baking pan. Let the dough sticks rest in a warm place until they double in size. Bake at 550°F for 10 min.

Note:
With the same dough, you can make the classic michetta or rosetta.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM