Grissini; Northern Italian Breadsticks

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Grissini - finish  with script

Buon giorno!

This is a recipe you’ll want to star and keep close by – not only as an appetizer, but also as a crunchy alternative to bread or rolls at dinner. These are addictive, easy, and really good.

Those Northern Italians have it right with their GRISSINI – NORTHERN ITALIAN BREADSTICKS. Using my pizza dough which is so easy to make – recipe: HEREthese easy breadsticks can be made in a flash anytime by freezing a couple of loaves of dough ahead. I always keep some in my freezer for just such an occasion. They are great to munch on with beer or cocktails and also as a substitute for a heavier bread with pasta. When looking for a light but tasty bite before a heavier meal, this is the way to go. They are interesting to display on your bar or table also. Just look at these!

Grissini - finish 2 with script

About Grissini: Most would agree that they got their start in the Piedmont region in the north of Italy. It is thought that they have been around since the 14th century and may have been “born” in Turin. Even Napoleon acknowledged them and called them “ les petits batons de Turin”!

If you are looking for a little help, these breadsticks are also fun to make with your kids or grandkids! What are you waiting for – start rolling! Andiamo!

GRISSINI – NORTHERN ITALIAN BREADSTICKS

Makes: 18-20

Ingredients

1 Loaf pizza dough – Recipe HERE

Olive Oil

Grated Parmigiano-Reggiano Cheese, Romano, or Asiago

Chopped Fresh Rosemary leaves or Coarse Salt– as options

Instructions

Make your pizza dough ahead and freeze it like I do. It’s easy and you’ll have about 4 loaves to keep in the freezer.

Grissini 1

Take one of the loaves (or defrost one) and roll out flat and thinly on a lightly floured surface.

Grissini 2

With a sharp knife, cut strips about ½ inch wide.

Grissini 3

Take each strip, fold over on itself, and then roll with both hands to make a “snake” about 14” long.

Grissini 6

Grissini 5

Repeat with each strip.

Grissini 7

Place on a cookie sheet, brush with olive oil, sprinkle with grated cheese ( & chopped rosemary leaves) or simply Coarse Salt.

Grissini 9

OR – Another way of adding your rosemary, salt, cheese etc. – you might try rolling out your dough like this and sprinkling the dough first – then roll your sticks!

Grissini 8

Bake at 400 degrees for about 15-20 minutes or until golden. Keep in an airtight container. They do not have to be refrigerated and will keep tightly covered for several days.

OK – so you got Napoleon’s approval and you are now ready to make your own GRISSINI – NORTHERN ITALIAN BREADSTICKS!

PARLA COME MANGI!

 

Comments are welcome in the “Speak Your Mind Area” beneath this post online.

LINDA’S ITALIAN TABLE

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Food Photos By Tommy Hanks Photography

 

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  1. […] It is also lovely for Mozzarella in Carozza or Pizza Fritte. In addition, this dough makes amazing “Grissini” – Northern Italian […]