غريسيني (أعواد الخبز الإيطالية)

ميزة جديدة: يسعدنا أن نقدم لكم حاسبة التغذية لدينا! يرجى التعامل مع هذه القيم على أنها تقديرية، حيث يتم حسابها تلقائيًا. للاحتياجات الغذائية المحددة، يوصى دائمًا باستشارة أخصائي.

• 3 cups/ 360 g دقيق خبز
• 1 tsp/ 3.5 g خميرة فورية جافة
• 1 cup/ 240 ml ماء دافئ
• 3 tbsp/ 45 ml زيت زيتون
• 1 tsp/ 4 g عسل أو سكر
• 1 tsp/ 6 g ملح
• for sprinkling ملح بحر خشن

What are grissini?

Grissini are thin, crisp Italian breadsticks, snapped by hand and served alongside antipasti, cured meats and cheese. This recipe makes about 24 from a single batch of dough.

Why did my breadsticks come out soft instead of crisp?

They were taken out too early. Bake at 400°F (200°C) for 15 to 20 minutes, rotating the pan halfway, until they are deep golden and dry to the touch. If any still bend, return them to the oven for a few more minutes - they crisp further as they cool.

Do I need a stand mixer?

No. The dough is kneaded by hand for 5 to 7 minutes, until it is smooth, elastic and soft without being sticky.

How thin should I roll the dough?

Roll each half into a rectangle about 1/4 inch thick, then cut it into long, thin strips with a pizza cutter or a sharp knife. Thinner strips bake up crisper.

How do I store grissini?

Keep them in an airtight container at room temperature. If they soften after a few days, three or four minutes in a 350°F (175°C) oven brings the snap back.

How can I flavour them?

Work rosemary or thyme into the dough, or sprinkle Parmesan or sesame seeds over the strips before baking. For antipasti, wrap the cooled breadsticks in prosciutto.