GRISSINI
Provided by Holly Smith
Categories Bread Mixer Appetizer Bake Cocktail Party Vegetarian Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 32 long thin breadsticks
Number Of Ingredients 8
Steps:
- Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
- Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
- Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
- Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.
GRISSINI
Provided by Food Network Kitchen
Categories side-dish
Time 2h
Yield 36 grissini
Number Of Ingredients 0
Steps:
- Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.
GRISSINI
Make and share this Grissini recipe from Food.com.
Provided by Missy Wombat
Categories Yeast Breads
Time 13h30m
Yield 200 grissini
Number Of Ingredients 9
Steps:
- Day 1: In a small bowl, stir the yeast into 1/2 cup of warm water.
- Add sugar and stir.
- Leave 10 minutes to ferment.
- Stir together the flour, cheese, rosemary and pepper.
- Place in a mound on a large board or counter, and make a well in the center.
- Add the yeast mixture, the remaining water, and the oil into the well.
- Mix together until stiff, and knead by hand until smooth for about 10 minutes.
- Shape into a ball, place in a greased bowl, cover with clingwrap and refrigerate overnight.
- Day2: Preheat the oven to 350 degrees F.
- Grease 4 baking sheets.
- Take a handful of the dough, leaving the rest covered.
- Dust well with flour and press into a flat disk.
- Run the the first setting of the rollers in your pasta machine.
- Dust again with flour and roll through a second time.
- Again dust with flour and pass through the fettuccine cutter on the pasta machine.
- Carefully separate the grissini and place on the baking sheets so they do not touch.
- Brush with a little more oil and sprinkle with salt.
- Bake for about 30 minutes or until golden brown.
- Cool and store in an airtight container.
- Note: If the Grissini are well floured it makes separating them after they have been cut much easier!
Nutrition Facts : Calories 18.4, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.4, Sodium 8.6, Carbohydrate 2.9, Fiber 0.1, Protein 0.6
ROSSINIS
Provided by Ina Garten
Categories beverage
Time 1h15m
Yield Makes 6 to 7 drinks
Number Of Ingredients 5
Steps:
- Place the strawberries in the bowl of a food processor fitted with the steel blade and puree until completely smooth. Pour the liquid through a fine-mesh sieve and press to make a seedless puree. Discard the seeds. Add the sugar syrup and Grand Marnier to the puree and refrigerate until very cold.
- When ready to serve, rub the rim of each Champagne glass with the orange zest. Pour the cold Prosecco into Champagne glasses until they're each three-quarters full. Carefully stir 2 tablespoons of the puree into each glass and serve very cold.
GRISSINI WITH PROSCIUTTO
Categories Bread Leafy Green Pork No-Cook Arugula Winter Prosciutto Bon Appétit
Yield Makes 12
Number Of Ingredients 5
Steps:
- Spread some butter over 4 inches of 1 end of each breadstick. Spread Parmesan cheese on plate. Roll buttered end of each breadstick in cheese to coat lightly. Place 1 slice prosciutto on work surface; arrange 3 arugula leaves atop prosciutto, then place cheese-covered end of breadstick atop arugula and roll up prosciutto around breadstick, enclosing arugula. Repeat procedure with remaining breadsticks. (Can be prepared 2 hours ahead. Place breadsticks in tall glass, prosciutto ends up. Cover with plastic wrap and chill.) Tuck 2 arugula leaves into prosciutto end of each breadstick and serve.
GRISSINI WITH PROSCIUTTO
This 2-ingredient Italian appetizer is one of my favorite quick things to serve when I have surprise guests. They taste great with a glass of wine or as part of an antipasti platter.
Provided by Tina
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 12
Number Of Ingredients 2
Steps:
- Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.
Nutrition Facts : Calories 55.7 calories, Carbohydrate 4.8 g, Cholesterol 6.3 mg, Fat 2.9 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 185.4 mg
BUCKWHEAT GRISSINI WITH REAL BUTTER (GLUTEN FREE)
Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Snacks Cracker Recipes
Time 50m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
- Divide dough into 6 portions. Let dough rest for 5 minutes.
- Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
- Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 28.5 g, Cholesterol 42.3 mg, Fat 18.8 g, Fiber 4.4 g, Protein 10.3 g, SaturatedFat 10.1 g, Sodium 288.6 mg, Sugar 1.2 g
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