Homemade Italian Grissini

Usually I am not fond of grissini, but after eating the exquisite ones from Chef Carlo Cracco, I began to look for good recipes of these popular Italian breadsticks. I first tried a recipe that resulted in very beautiful ones, but poor in taste. Then I found this recipe that, even if it’s not like Cracco’s ones yet, is simple to prepare and very tasty.

If you store them in hermetic containers or plastic bags, they will last fragrant for days. I found this recipe in Le Ricette dell’Amore Vero Italian blog.

We ate them by themselves and I also wrapped some of them with raw ham.It’s a delicate match that can be an idea for a starter / antipasto. You just have to avoid wrapping them in advance as the humidity of the ham will soften theem. It’s not a problem because it is so easy and quick to prepare.

This popular bradstick is originated in Turin, in the far 1675 and was firstly baked to save the life of the promised Italian King, Vittorio Amedeo II. As a fragile and thin little boy, he suffered from a disease that did not allow him to digest the bread guts. His mother, Maria Giovanna Battista di Nemours, asked the doctor for help, but it was the baker who had the brilliant idea of baking a friable and digestible bread made only of crust.

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 grissini

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 grissini

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Homemade Italian Grissini

From Italian Chips | Breakfast and Brunch | Italian

Genuine and simple to prepare, these homemade Italian breadsticks are good for a snack, during lunch or dinner or when you feel like eating something during the day

00:40
00:15
00:25

6 servings

Ingredients

  • 250 ml of warm water
  • 2 tbsp of extra virgin olive oil
  • 250 gr of strong flour (Manitoba)
  • 250 gr of flour
  • 1 tsp of salt
  • 4 gr of dry yeast
  • 30 gr of lard
  • a pinch of sugar

Directions

  1. Sift the flour, add the salt and the sugar.
  2. Add the water slowly, a bit at a time.
  3. Add oil and lard at room temperature.
  4. Add the yeast, kneading the dough until it becomes homogeneous.
  5. Let it rest for 2 hours, covered with a kitchen towel.
  6. Preheat the oven to 180°C/356°F.
  7. Using a rolling pin, spread the dough and cut it in stripes of about 7mm/0.2in large and 11cm/4.3in long.
  8. Place them on a pan covered with parchment paper and bake them in preheated oven for about 25 minutes, taking care not to overcook them.

Tips

  • Buon appetito!

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