描述
格里西尼是口感极佳的、铅笔般细长的面包棒，是意大利餐厅和家庭中的主食。它们起源于都灵，是您在等待主菜时享用或搭配腌肉和奶酪拼盘的完美开胃菜。这个食谱出奇地简单，是度过一个下午的有趣项目。面团制作直接，而当您将其擀成长而优雅的棒状时，奇迹就发生了。它们烘烤迅速，让您的厨房充满诱人的香气。您可以只撒上海盐，保持经典风味，也可以用香草、奶酪或种子进行创意搭配。与柔软的面包棒不同，格里西尼旨在干脆。实现这种口感的关键是把面团擀得非常薄，并烤到深金黄色，彻底酥脆。它们也是利用剩余披萨面团的绝佳方式。它们足够优雅，适合晚宴，也足够简单，适合休闲零食。这个食谱以一种非常宽容和有趣的方式，很好地介绍了酵母面团的制作。
历史的味道
格里西尼于17世纪在意大利都灵发明。传说它们是为患有消化普通面包困难的年轻萨沃伊公爵而创造的。他的医生委托当地面包师制作一种更容易消化的面包，结果就是这些细长酥脆的面包棒。它们很快在意大利及其他地区流行开来。
准备时间
1 hour 30 minutes
烹饪时间
20 minutes
总时长
1 hour 50 minutes
食材与营养
95 kcal
卡路里
2 g
蛋白质
3.5 g
脂肪
15 g
碳水化合物
0.5 g
膳食纤维
0.5 g
糖
100 mg
钠
新功能：我们很高兴推出营养计算器！请将这些数值视为估算值，因为它们是自动计算的。对于特定的饮食需求，我们始终建议咨询专业人士。
设备
烹饪步骤
已完成 8 步中的 0 步
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Common questions
- 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.