I'm sure many have met these wonderful, crunchy breadsticks. Sticks of Grissini appeared in the Italian assortment of baked goods half a century ago and are extremely popular worldwide to this day. The length of the sticks varies from 70 to 30 cm, and their diameter is slightly larger than the diameter of a pencil. They are versatile in that they can be consumed with soups and other hot dishes, drinks, desserts and so on. To cook them is not difficult, a few of the recipes already published on the website, but I decided to share. Taste they are neutral, although you can improvise with them in any sauce ( including acute), or simply sprinkle with sesame seeds.
|Cooking time 20 minutes||Number of servings 50|
1. Mix dry ingredients: in a bowl sift flour, pour the semolina, yeast and stir.
2. Separately in a small bowl pour warm water and pour salt, stir to dissolve salt.
3. In the water add olive oil and mix again.
4. Combine the dry and liquid ingredients, knead the dough which should not stick to hands.
5. Cover the dough with a towel and leave in a warm place for 1 hour.
6. Once the dough is ready, sprinkle the table with flour and put the dough on it, obtinem and roll out into a layer with a thickness of slightly less than 1 cm Cut into strips, 1 cm wide