Grissini with parmesan and black pepper

There’s another cookbook I brought with me from Vienna and it’s absolutely lovely. I’ve learned about it through delicious:days, a food blog I enjoy reading. The blog’s author, Nicky, published this book last year and I was very happy to have spotted it in the bookstore. Having heard so much about it, I just had to have it. Besides being an interested read, the book brings many tempting recipes and the first one I chose to test, was the grissini one.

I’ve always wanted to make grissini myself and I had no idea it was that easy. Silly me! Now that I’ve finally found a recipe, I guess I will never buy them anymore!

P.S. I’ve just noticed that Ilva also posted a grissini recipe today, what a coincidence! Check it out over at Lucullian Delights, I know for myself I will be trying her recipe very soon. Thanks, Ilva!

GRISSINI
(recipe source: Nicole Stich, delicious days)
makes 25-30 grissini

10g fresh yeast
250g all-purpose flour
1/2 tsp salt
1 Tbsp olive oil

sesame seeds
parmesan
coarse sea salt
smoked paprika
…

1. Dissolve the yeast in approx. 1/8l tepid water.
2. Put the flour in a bowl, add salt, olive oil and the dissolved yeast. Using a wooden spoon, stir the ingredients and then knead with your hands until obtaining a smooth dough. Shape it into a ball, cover and let rest in some place warm for about 20 minutes.
3. Preheat the oven at 200 degrees Celsius. On a lightly floured surface, roll out the dough and cut it into strips.
4. Using the palms of your hands, roll them into grissini shape, brush with a little water, then roll each one of them in the chosen ingredient and place them on a baking tin, lined with parchment paper, leaving 2cm between them (they expand slightly).
5. Bake until golden (in my oven it took something like 15 minutes). Resist not to eat all at once (although they DO taste best while fresh, so…). Store (if any left) in an air-tight container.