Description
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.
Ingredients
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Flour
500 g
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Semolina
1 Tbsp
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Water
280 ml
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Salt
1 tsp
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Olive oil
50 ml
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Yeast
8 g
Cooking
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
7. Strips slightly and twist the tie, leaving the distance between them spread on a baking sheet, the laid baking paper and greased. (don't get twisted, but I'm a bit twisted, although after baking they are straight)) 8. Sprinkle with water and cover with a towel. Leave for 10 minutes. Bake in a preheated 180-190 degree oven for 15-20 minutes until just brown.
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