Grissini

Page 282

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I’ve never made Grissini before, but always wanted to make them, but figured they were difficult and time consuming. This recipe dispels that. There are only a few ingredients and the dough is very easy to work with, rolling out each Grissini is a breeze. From start to finish, even with waiting for rising time, this recipe can be done in 1 hour. I was very pleased with the results. I especially enjoyed the cheesy, saltiness the parmesan cheese adds. I spiced these with similar spices as the Flatbread (p 280) and even add some garlic powder to a few. These were excellent as part of a Mezze platter. I will definitely be making these again.

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