Recipe for Italian bread sticks. Grissini - Proven Italian Breadstick Recipes

Grissini are crispy bread sticks from Italy. They are baked mainly from a yeast base, sprinkled with seeds or salt. An elegant dish is served in restaurants and bars as an aperitif, an appetizer for alcohol or to complete a dinner.

In our publication, we will talk about these interesting snacks:

  • you will know where they came from,
  • What are Italian grissini made from?
  • what they season
  • what to eat and how to serve.

We will open the most delicious cooking options and show the most appetizing photos.

All 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 because of the illness of the young heir. The prince had been ill for a long time. To alleviate the fate of the boy, the father ordered his cook to prepare such bread that would not harm the prince's digestion. The baker brought ghersino. History is silent on whether the crowned heads managed to solve their human problems, but the new dish quickly spread throughout Italy. And after some time, and outside the kingdom, they began to bake cute bread grissini.

  • There is also a second version, which takes place on the network. You will have to travel back to Turin in the fourteenth century. A practicing doctor, whose last name is not mentioned, treated his wealthy patient for gastritis for a long time. 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. This is how Italian grissini sticks appeared - dietary help for a sick stomach.

How to cook grissini bread sticks - recipe features and tricks

Dough for grissini

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

What toppings traditionally decorate the top of breadsticks

  • coarse salt;
  • nuts;
  • sesame, linseed, anise, caraway seeds;
  • spices, spices;

What is put in the dough

It can be different hard cheeses, grated; chopped olives, garlic, sun-dried tomatoes, Parma ham. Its slices can be wrapped around finished products when serving or, chopped very finely, rolled into 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 ruddy crispy crust and a minimum of crumb - a childhood dream that bread consisted only of pink salmon. And it was successfully realized in overseas food.

The most delicious grissini - recipe with photo

Ingredients

For the base:

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

For stuffing No1:

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

For stuffing No2:

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

Making Italian Grissini Bread Sticks

Mix the sifted flour with sugar, salt and yeast. Pour out warm water (30-40 degrees), oil. Mix and knead. First with a spoon clockwise, then with your hands. You need to knead for at least ten minutes. Pour a little flour on the table, put the mass out of the bowl and knead with your hands intensively and slowly. If you add too much flour component, there is a risk of getting too tight clogged dough. It should end up being flexible and light. At the end, you need to put it in a bowl under cling film and put it in a warm place for 20 minutes.

For filler No1, chop the olives and mix with chopped garlic.

For filler No2 - mix grated cheese and very finely chopped tomatoes with pepper.

During this time, the mass will have time to come up. 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 parts).

We 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.

The resulting long rectangle is cut into smaller rectangles one and a half to two centimeters wide. We stretch each blank a little and roll it into a twisted stick.

Lay these pencils on greased parchment paper. At this time, we will make grissini with cheese and sun-dried tomatoes. The steps are repeated as above.

We put baking sheets with bread sticks 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 that determines readiness is their rudiness and delicious aroma.

Ready cheese grissini and olive put in a basket or on a dish. Serve with sauces. Crispy crust and soft fragrant pulp with spicy filling will not leave indifferent either the household or the guests.

The easiest grissini - a quick, easy 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 does not work in boiling water. The temperature should be up to 40 degrees. The mixture should stand for 20 minutes in warmth and turn into a hat.
  • Sift flour (1 tbsp) into a bowl, pour in the yeast that has come up with a cap, mixed with sugar, pour 1⁄2 tsp of salt, mix. Add more flour (2-3 cups) so as to knead an elastic dough. Leave it to approach, covering with a film. Cover a baking sheet with parchment greased with vegetable oil.
  • Knead the approached mass and roll into a sausage, which is cut into small pieces.

On a note

Before cutting into the dough, you can roll 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. Get a more interesting shape. The thinner the breadstick, the crispier it will be when it comes out.

Light, crispy, fragrant bread sticks are an indispensable addition to delicate cream soups or puree soups. They can be used as snacks for schoolchildren, as a light snack, or as a delicious addition to a hearty lunch.

Publication author

Mom of five children, has been a housewife for eight years. She has been fond of baking and cooking in general since she was 10 years old. Quite recently I found a new hobby for myself - food photography, since then I have been trying to combine everything. He is a little fond of needlework, but cooking remains in the first place. Also bakes a little to order.

  • Recipe author: Tamara Archakova
  • After cooking, you will receive 24 pieces
  • Cooking time: 1 hour 30 minutes

Ingredients

  • 260 ml water
  • 16 gr fresh yeast
  • 1 tsp salt
  • 60 gr olive oil
  • 500 gr wheat flour
  • 1 tsp Italian herbs
  • 40 gr sesame

Cooking method

    Prepare products. Heat the water to 31-32 degrees. Sift flour, if necessary. Grind a mixture of herbs in a mill.

    Dissolve yeast and salt in warm water. Add olive oil, mix.

    Add flour and knead a stiff dough. Knead it in a mixer with a hook attachment for 4-5 minutes or by hand for about 8-10 minutes. By the end of the kneading, the dough should be tight, but soft enough, not sticky to the surface.

    Transfer the dough to a bowl and leave to proof for one hour, covered with a woven napkin. After an hour, the dough should increase in volume by 2.5-3 times.

    Turn on the oven to heat up to 190 degrees. Punch down the dough with your hands and divide into 4 equal parts.

    Roll out each piece of dough into a sheet about half a centimeter thick. Sprinkle with ground herbs and sesame seeds. Using a pizza cutter or any sharp knife, cut each slice into 2cm strips.

    Twist each strip into a tight rope.

    Bake grissini in the middle of the preheated oven for about 15 minutes. Remove the hot grissini from the baking sheet immediately after baking and cover with a cloth. You can store them for several days by packing them in a paper bag. Enjoy your meal!

For dough

  • 110 g wheat bread flour
  • 90 g water
  • 0.1 g (grain) pressed yeast

For the test

  • 1 kg wheat bread flour
  • 480 g water
  • 200 g sourdough
  • 22 g salt
  • 20 pressed yeast
  • 100 g olive oil
  • 100 g butter at room temperature
  • coarse salt or sesame seeds for sprinkling

STEP-BY-STEP COOKING RECIPE

Measure the ingredients for the dough. Knead . To do this, dissolve 0.1 g (literally crumbs) of yeast in water, add flour and mix with a wooden spoon until the flour is moistened. Clean the sides of the bowl, cover the bowl with clingfilm or a lid, and leave the dough to ferment for 12-14 hours at room temperature (about 25°C).

Measure the ingredients for the dough. Mix yeast in water. Combine the flour and water in the mixer bowl, attach the hook attachment and knead on low speed. Add biga and salt, knead at low speed for 5 minutes. Increase the mixer speed to medium and knead for about 5 more minutes, until the dough is smooth. While continuing to mix on low speed, gradually add the olive oil and butter.

Grease a large bowl or container with oil. Transfer the dough into it, cover with a film or a lid and leave to ferment for 1 hour. Punch down the dough using the stretch and fold method. Return the dough to the bowl, close and refrigerate for 1 to 8 hours.

Line baking sheets with baking paper. Dust your work surface with flour. About an hour before the expected start of baking, turn on the oven to warm up, setting the temperature to 190 C.

Remove the dough from the refrigerator, separate about a third, return the rest to the cold. Roll out the dough into a rectangle about 6 mm thick. Drizzle with water to help the topping stick, and sprinkle with salt or sesame seeds (optional). Using a pizza cutter or large knife, cut the dough into strips 12 mm wide. Spread on baking sheets, cover with foil and leave to proof for 30 minutes.

Remove the cling film and place the trays in the oven. Bake for 15-18 minutes, depending on the thickness of the sticks. The finished grissini will be golden brown and crispy. While the first batch of dough is baking, roll out and cut the next one. Cool the baked grissini on a wire rack.

Hello honorable citizens!

Here, in the heat of the heat, she came running to write down a recipe for Italian grissini in Greek, which she had just pulled out of the oven.

Awesome thing!

I cooked in the PP version, but it doesn't matter.

In general, this is an appetizer that is open to any impulse of fantasy, and now you will see it. But first let's figure it out what is grissini.

Grissini are crispy breadsticks originally from Italy, about the thickness of a finger and about the length of a pencil. As a rule, they are prepared from yeast dough, similar to the preparation of bread.

If you have ever been to an Italian pizzeria or trattoria, then you probably tried them and, for sure, also could not tear yourself away from them. And by the time they bring that unfortunate pizza, you have already sharpened these grissini with olive paste and wine, and fuck it, this pizza.

The Italians assure that the first grissini were baked back in 1679 by a baker from Turin, Antonio Brunero, at the direction of a local doctor treating the Duke of Savoy for food poisoning.

The doctor ordered to get rid of the badly cooked bread and give the duke only dried flat bread sticks.

Grissini are both snack and sweet.

The basis of grissini is flour, water, olive oil and yeast. But today they are rarely made without additives.

Let me give you some ideas here what can be added to grissini.

Onions, garlic, olives, sun-dried tomatoes, pesto, tomato paste. seeds of sesame, poppy, sunflower, flax, fennel, turmeric, coriander, cumin, black pepper, dried herbs: basil, oregano, thyme, rosemary, hard or soft cheeses: parmesan, pecorino, feta.

The classic is sugar and cinnamon.

As for flour, here you can also experiment.

I make greek style grissini without yeast. Here they are called cricinha and they are very common here as a quick snack. In any first store or kiosk you come across, you can find several types of these bread sticks.

Ideal to serve with a cheese plate, wine, salad, prosciutto, soup, spreadable cheeses and appetizers, cheese fondue, or simply take to work/school/coffee table in front of the TV as a light snack with tea or coffee. These grissini can also be combined with sweet additions such as honey, nutella and jam.

grissini recipe

for 30-40 pieces

Required products:

  • flour - 500 gr. (I have whole grains)
  • baking powder - 2 tsp
  • water - 100 ml
  • salt - 1 tsp
  • sugar or honey 1 tsp
  • wine - 150 ml
  • soda - ½ tsp
  • olive or sunflower oil - 150 ml
  • sunflower seeds - 50-60 gr. (optional)
  • ground black pepper - 1 pinch (optional)

If you are using white flour, it is better to use white wine so that the grissini does not darken. In the whole grain version, it doesn't matter.

For breading, I used a handful of:

  • raw sunflower seeds
  • sesame
  • oatmeal

Cooking method:


It often happens that the bread at home is over, and no one wants to run to the store to get it. Or it's just not possible. What to do in this case? Breadsticks baked quickly enough can help out. Many housewives know about this and often use this option. Moreover, the sticks are great not only with hot soup or tea, but also with regular milk, and with many other dishes. Today we will prepare this delicious food - lifesaver, moreover, with various additives and seasonings.

Recipe for sticks with cheese and aromatic herbs

You can use any cheese you have in your fridge at the right time. Required products: warm water - 150 ml, granulated sugar - one teaspoon, fast-acting dry yeast - one teaspoon, flour - 250 grams, salt - half a teaspoon, hard cheese - 200 grams, cumin and rosemary - half a teaspoon each, one chicken egg, olive oil - two tablespoons, poppy or sesame seeds. Cooking bread sticks with cheese. We make steam. Pour warm water into a cup, pour into it, mix, add yeast, cover - and let it stand for about 15 minutes.

In the meantime, cut fresh cumin and rosemary, grate the cheese. Sift flour into a large bowl, put salt, herbs and cheese, mix. Now add yeast and mix again. Add the egg and then knead the dough. To make it easier to knead, pour in olive oil, two tablespoons. Turn on the oven to heat up to 200 degrees. After 15 minutes, we begin to form bread sticks. To do this, we pinch off part of the dough and roll it out on the kitchen surface with our hands. Next, sprinkle some sesame seeds on the table and roll them into the dough. At the end of the process, put the sticks on a baking sheet covered with parchment, and send to the oven, where we bake for 10-15 minutes.

Recipe for grissini - italian breadsticks

Such products are available in every restaurant and cafe in Italy. For their preparation, the following products are needed. For the dough: flour - 600 grams, salt - two teaspoons, instant dry yeast - two teaspoons, water - 350 ml, olive oil - three tablespoons. For additives: coarse salt, dry herbs, cheese, poppy seeds, sesame seeds. Cooking grissini bread sticks. mix with salt and yeast. Add the butter to warm water and gradually add to the flour, constantly kneading the dough, which should turn out soft and elastic. Cover it and put it in a warm place for 60 minutes.

Then we divide into four parts, each of which is rolled into a thin layer, greased with butter and sprinkled with grated cheese, sesame seeds, dry Provence herbs. Press the powder a little with a rolling pin into the dough. Then we cut it into strips of two-centimeter thickness. We twist them into spirals and put them on a baking sheet with parchment, which we then send to the oven for half an hour, heated to 200 degrees. We cool the finished dish and store it in a bag or a closed container.

Recipe for sesame sticks

This dish may well replace the usual bread in some situations, for example, when decorating a buffet or a buffet table. Ingredients: fresh yeast - 50 grams, premium flour - one kilogram, granulated sugar - two tablespoons, salt - one teaspoon, one hundred grams of vegetable oil and Now consider a lean recipe for how to cook bread sticks with sesame seeds. Pour warm water into a deep bowl, exactly 500 ml, add yeast and sugar, stir and leave alone for 20 minutes.

Then add salt and stir again. Then add the whole kilogram of flour and start kneading the dough. At the end of the process, pour in vegetable oil and knead until the dough takes all the flour. Cover with a towel and leave at room temperature for 20 minutes. And then knead until smooth.

We form sticks and bake

After 40 minutes, divide the dough into three parts, roll them out in a thin layer and sprinkle with sesame seeds on both sides. Then cut into long thin strips up to one centimeter wide. We cover the baking sheet with parchment and put these strips on it. If desired, you can twist them into spirals, or you can leave them straight.

Before the breadsticks go into the oven, let them stand a little, about 20 minutes. But it is no longer necessary that they do not increase much in size. Preheat the oven to 200 degrees, put a baking sheet in it and bake the sticks for 15 minutes. When ready, immediately remove from the baking sheet and collect vertically with a bouquet. Serve on the table in a basket or tall vase.

Traditional bread sticks: recipe

Here is another recipe for traditional Italian handmade bread sticks. Products: dry yeast - 1/3 of a package, can be replaced with one tablespoon of fresh baker's, warm water - 100 ml, sugar sand - one pinch, malt extract - two teaspoons, salt - one tablespoon, premium flour - half a kilogram. We will use a glass container to knead the dough. Warm it up by pouring hot water. Then we wipe dry, put the yeast, pour in warm water and add a pinch of granulated sugar.

Stir until the yeast dissolves, and leave it alone for 15 minutes. Knead a third of the flour and salt with a wooden spatula. Gradually add another third of the flour, constantly kneading, until the mass doubles in volume. To knead the dough, prepare a work surface and sprinkle with flour. We spread the mass from the bowl and, adding a little flour, knead the dough for ten minutes. It should become elastic and smooth. We make a big ball out of it.

The process of making bread sticks in Italian

We tear off a small piece, the size of a walnut, form a ball out of it and put it on a table sprinkled with flour. We do the same with the rest of the test. The result should be approximately 30 balls. We take one of them, knead it with our hands, then put it on the table and roll it out to the shape of a thin long sausage. Transfer to a baking sheet greased with oil or fat. We repeat the operation with other balls, folding on and eating our future bread sticks (about 30 pieces). Preheat the oven to 280 degrees and send a baking sheet into it for 10 minutes. Then we take it out and turn the products over.

And back into the oven. Already 7-8 minutes. No need to allow brown baking. Let them cool down - and you can serve. Cooked correctly according to this recipe, the sticks should be crispy. Place the damp dish in the oven for a couple of minutes just before serving.

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