Grissini - crispy breadsticks originally from Italy. They are baked mainly from a yeast base, sprinkled with seeds or salt. An elegant meal is served in restaurants and bars as an aperitif, as an alcoholic snack or to end a dinner.

In our publication we will tell you about these interesting snacks:

• you will find out where they came from,
• what Italian grissini is made of,
• what they season with
• with what they eat and how they serve.

We will reveal the most delicious cooking options and show you the most delicious photos.

Everything about grissini sticks - from history to recipes

The origin of the delicacy: two versions of the origin

• Fast forward to Piedmont (one of the territories of Italy) in the nineteenth century. The ruler of the country lived in sorrow due to the illness of the young heir. The prince had been ill for a long time. To alleviate the boy's fate, the father ordered his chef to prepare such bread that would not harm the prince's digestion. The baker presented a ghersino. History is silent as to whether the crowned heads managed to solve their human problems, but the new dish quickly spread throughout Italy. And after a while, pretty bread grissini began to bake outside the kingdom.

• There is also a second version taking place on the net. You will have to be transported to Turin in the fourteenth century. A practicing doctor, whose name is not mentioned, for a long time treated his rich patient for gastritis. But all attempts to bring relief to the nobleman failed. Then the healer decided to apply a special diet, the basis of the bark will be light food. It was also important to make the bread as light as possible. To do this, the doctor divided the yeast dough into small pieces and baked them in the form of sticks. This amount of bread was enough to satisfy hunger, and digestion was not overloaded at the same time. This is how the Italian grissini sticks appeared - a dietary aid for a sick stomach.

How grissini breadsticks are prepared - features and tricks of the recipe

Grissini dough

It is made with yeast - unleavened or rich. Accordingly, with the addition of butter (vegetable / butter) or without. Granulated sugar, egg component is also at the discretion of the hostess. In general, if dough remains from yeast pies / pies, it is quite possible to put it on grissini.

What sprinkles traditionally decorate the top of breadsticks

• coarse salt;
• nuts;
• sesame, flaxseed, aniseed, caraway seeds;
• spices, spices;

What is put in the dough

It can be different hard cheeses, grated; chopped black olives, garlic, sun-dried tomatoes, Parma ham. It can be wrapped in slices when serving, or, chopped very finely, rolled up inside the base.

The shape depends on the cutting of the base, its thickness, length. Italian grissini sticks, according to recipes, can be different:

• thick / thin;
• long / short;
• smooth / twisted.

It seems that even braided products will not lose their attractiveness. A rosy crispy crust and a minimum of crumb is a childhood dream for bread to consist only of humpbacks. And it was successfully realized in the overseas food.

The most delicious grissini - recipe with photo

Ingredients

For the basics:

• wheat flour - 420 g;
• dry yeast - 5 g;
• granulated sugar - 25 g;
• vegetable oil - 40 ml;
• warm water - 250 ml;
• salt - 3 g.

For filling # 1:

• olives - 20 pcs.;
• garlic - 2 cloves.

For filling # 2:

• grated cheese - 200 g;
• sun-dried tomatoes - 100 g;
• black pepper - 1⁄2 tsp

Making italian grissini breadsticks

Mix the sifted flour with sugar, salt and yeast. Pour warm water (30-40 degrees), oil. Stir and knead. First with a spoon clockwise, then with your hands. You need to knead for at least ten minutes. Pour some flour on the table, spread the mass from a bowl and knead with your hands intensively and slowly. If you add too much flour component, there is a risk of getting too tight hammered dough. It should ultimately be elastic and lightweight. At the end, you need to put it in a bowl under plastic wrap and put it in a warm place for 20 minutes.

For filler # 1, grind the olives and mix with the minced garlic.

For filler No. 2 - mix the grated cheese and very finely chopped tomatoes with pepper.

During this time, the mass will have time to approach. We take it out of the bowl, put it on the table and divide it into two halves.

Gather one part into a ball, roll it into a rectangle 0.5 cm thick, sprinkle with olives and garlic (take 2/3 of the part).

Put one third of the wide side on the olives, sprinkle with the remaining olives, cover with the remaining layer so that the filling is inside a kind of flat pie.

Cut the resulting long rectangle into smaller rectangles with a width of one and a half to two centimeters. Stretch each blank a little and roll it into a twisted stick.

Put these pencils on oiled parchment paper. At this time, we will make grissini with cheese and sun-dried tomatoes. We repeat the actions as indicated above.

We put baking trays with breadsticks in an oven preheated to 210 degrees for 10-15-25 minutes. It all depends on the thickness of the products and the capabilities of the oven. The indicator of readiness is their rosiness and delicious aroma.

Put ready-made cheese grissini and olive into a basket or on a dish. Serve with sauces. The crispy crust and soft fragrant pulp with a spicy filling will impress neither households nor guests.

The simplest grissini - a quick, understandable recipe

• Place 20 g of fresh pressed yeast in a cup. Fall asleep 2 tsp. sugar and pour 100 ml of warm water. If you add hot, nothing will come of it. Yeast doesn't work in boiling water. The temperature should be up to 40 degrees. The mixture should stand warm for 20 minutes and turn into a hat.
• Sift flour (1 tbsp) into a bowl, pour out the yeast that came up with a hat, mixed with sugar, pour 1⁄2 tsp of salt, mix. Add more flour (2-3 cups) so that you knead an elastic dough. Leave it to come up, covered with foil. Cover the baking sheet with parchment greased with vegetable oil.
• Knead the approaching mass and roll into a sausage, which is cut into small pieces.

On a note

Before cutting into the dough, you can roll up the grated hard cheese during the kneading process and get grissini cheese sticks.

• Roll each lump with your hands into a sausage 15-25 cm long and 3-7 mm thick. You can scroll it a little, like a flagellum. You will get a more interesting shape. The thinner the breadstick, the more crisp it will be when it comes out.