Whip up these super quick and simple breadsticks and your guests would be wowed into submission.I picked up this recipe from an Italian Chef,GialloZafferano. Grissini is a great Italian appetiser, grissini or breadsticks can be served with prosciutto or just by itself as a snack.The key feature of a grissini its very homely texture.Its hand-rolled and uneven so don’t worry on making yours too perfect. You can make these ahead of time, they go really well with a cheese dip or a soup and even just munching on as a snack. You could stuff them with say spinach or do a sprinkle of parmesan cheese on top.There is so much that can be done with a breadstick that you would be surprised. And you know whats even better the dough you use to make these is the same dough that can be used for pizza, calzones, bread ,donuts ,pigs in a blanket, list goes on and on.
If you have known me and I know you do I prefer homemade over store bought any day.However I am not going to judge you if you would like to go to a store and buy refrigerated pizza dough.Its completely ok we all are busy at least you are trying to make an effort and I appreciate that.Once you have made this dough you would know that I am not exaggerating when I say that its easy. Its a very forgiving dough, therapeutic to knead and what more do you need on a Monday ? You can totally deep freeze your homemade dough for use later. Here is a little tip to make your bread or any dish more lighter and airy let the yeast ferment for at least 8 hours. Yes you can absolutely make Grisssini Ritorti after letting your dough sit for an hour but just saying if you have time on hand, leave your dough overnight.I use my oven ,because its clean and draft free to keep my pizza dough while it rises but you could use anything.
The Chef proposes to use the typical Turin bread made in a very particular way, or rolling up the dough of each loaf to make tasty breadsticks twisted. Further to their traditional and undisputed goodness we decided to add a delicious cream of tomatoes, which will flavour the breadsticks giving them a more decisive and tasty taste. I am going to be honest here I don’t like tomatoes on my breadsticks so I modified this recipe to suit my taste.I like them with some Italian seasoning and a lovely glaze of olive oil. I like to dip my breadsticks in a cheese dip like quesco blanco may be.For those of you giving me a frown here is what I have to say- who makes the rules ? you make the rules, its your kitchen !! I mean c’mmon its bread we are talking about.The shelf life for these breadsticks is 2-3 days in a dry moisture free environment preferably an airtight container.
Hope you enjoyed reading, do try out the recipe and share your photos and experiences in comments down below.If you wish to connect with me or share any ideas or if there is a recipe you want me to recreate for you feel free to write to me at mailto:email@example.com