Very rich and appetizing in taste, but with simple and natural ingredients.
This is a very traditional recipe created in the 17th Century in Turin.
Grissini can be used as a snack, but they are also great with a soup, or as finger food during a cocktail party, a standing dinner, or a BBQ, just rolling a slice of Parma Ham on the top.
Difficulty level: |  |
|---|---|
Cooking Time: | About 10 minute, until gold and crisp. |
Oven Temperature: | 230˚C |
Cooking Method: | Static Oven, with Water |
Ingredients for 6 to 8 servings:
Using Sourdough Starter
| Using Dried Yeast
|
Steps:
Dissolve the yeast in water.
Add half the flour with the malt and start kneading using a stand mixer at speed 2 for 10 minutes..
Reduce the speed to 1 and start adding the oil, 10g at the time. Continue kneading until the oil is absorbed by the dough before adding the next 10g.
Once all the oil has been incorporated add the salt and knead for 5 minutes.
Add the remaining flour and knead for 10 minutes.
Form a rectangular 8 cm wide loaf and leave to rest covered with cling film for about 30 minutes.
Fold the dough 3 times and form an 8cm-wide block again.
Put the dough on a transparent film brushed with oil and brush the dough with oil.
Cover with cling film and let it leavening at room temperature until doubled.
Cut the dough using the spatula (make a clean cut).
Dust the breadsticks with corn flour and start stretching by hand, without rolling, until they are between 25 and 30 cm long.
Cook in a static oven at 230˚C with water for 10 minutes.
You can add any seeds you like to the dough or you can put the seeds directly on the dough after you stretched it. Try also with some grated parmesan or
Some history:
Grissini were invented around the end of the 17th century to cure the health issues of the young Duke Vittorio Amedeo II of Savoy.
The duke had difficulty digesting most foods and Don Baldo di Lanzo, the court doctor, commissioned a baker from Torino, Antonio Brunero, to create something that the young duke could digest.
Antonio decided to take a part of the dough use to make ghersa, a typical bread of Torino, and stretch it out into long, thin strips. Once baked, the thin bread sticks were crisp and easy to digest. His creation was a great success and became so popular, it entered the daily life of Turin inhabitants – and later the whole of Italy.
Among the greatest fans of grissini was Napoleon Bonaparte, who at the beginning of the 19th century, founded a stagecoach service between Torino and Paris mostly dedicated to delivering him what he called: "les petits batons de Turin" (little sticks of Turin).
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