6 May 2010

Grissini Sticks

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You know how when you have guests over for dinner and you’re trying frantically to finish up in the kitchen? How there’s no time to play the perfect host and they start hanging around the kitchen table asking half-assedly if they can help? Well, I finally decided to put an end to all that dalliance. Now I’m regularly sealing all of my hospitality into little sticks o’ love to keep them preoccupied and feeling really special.

Grissini Sticks (makes 15-20)

Recipe adapted from the magazine Alt for Damerne anno waaay back

  • 250 grams durum wheat flour
  • 2 decilitres lukewarm water
  • 15 grams of fresh yeast
  • 1/4 tsp salt (or just a pinch and add salt on the surface later)
  • 1/2 decilitre sesame seeds
  • 1/2 decilitre grated cheese – not just the crappy pizza topping, but a cheese with some flavour peeps!
  • Flaky sea salt
  • Herbes de Provence (or any other kind of herbs)

Mix the yeast and water in a bowl and let it rest for a couple of minutes. Add flour and salt and knead to an even dough. Leave to rise for 30 mins. Turn the oven on to 190 degrees Celcius. Part the dough into 15-20 equally sized bits and roll them long and thin on a slightly floured surface. Then roll them firmly into the topping of your choice. I like the sesame-herbs combo and one with just cheese. Distribute the finished grissinis on a lined baking tray with at least 1 cm. distance. Bake for 10-15 mins. until they are light brown and have a hard-ish surface. The cheese kind is better when a little chewy and the sesame-herb kind is nicer when crispy. Serve with a dip or alone. I recommend romanesco sauce (recipe might follow later if I can find a decent pic) or hummus.

They are definitely meant to be enjoyed fresh. They turn a bit dull overnight, but with a quick reheating they can be quite edible.

Now enjoy having the kitchen all to yourself – at least until the guests run out of their dip.

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