Basil and Parmesan Grissini

Grissini are Italian Breadsticks. They are usually thin and long individual pieces of dry bread and are often used as an accompaniment to many Italian meals. It has been said to have originated from Turin and are still famous there. The recipe is v simple using basic flour and yeast combo. Mostly leftover Pizza dough can be used to make Grissini.



Although usually Grissini are very thin, I wanted to make it little thicker - more meat the better ;-). You can shape your grissini's any way you prefer - stright or twisted. I went for more a rustic look and there's a story behind it.

( a little flashback)
As soon as I was married, I was all enthu to try my hands at cooking. We had some relatives coming over and thought why not prove my cooking 'prowess' and prepared elaborate courses and this Grissini was an accompaniment to my soup. I took great pains to make it just right and as Italians would say "perfetto". Came guests and ate with gusto and also asked me from where I got the Grissini from. I said with a broad million dollar smile - "Home Made". She gave me back a too understanding a smile and was like - ok ok stop kidding. Tell me which bakery? Do you get in normal grocery stores here? Have to buy this. (slap) (slap) Realisation really hit me hard! She dint believe me until the end and till date probably thinks that I had lots of help from "outside" to prepare the meal....!!!

So next time you know you have "such" relatives coming, save yourself all the trouble, make stuff like Breadsticks little rustic looking and not "store" bought! The effort is not worth it - me thinks! :) :) This recipe was influenced by Pizza dough made with Basil and Parmesan by an acquaintance and I liked the taste to try the same in Grissini.

Ingrediants
1 packet active dried yeast ( 1 packt will have approx 2 1/4 tsp)
1 tsp sugar
1 1/2 cups warm water

4 cups plain flour
1/4 cup Olive oil
1/2 cup chopped fresh Basil
1/4 cup parmesan, grated
2 tsp salt

Method

1.PLace the yeast, sugar and water together in a bowl adn set aside till frothy - takes approx 5-8min. Then sift the flour and salt into a bowl and stir in the yeast mixture along with olive oil.



2.Knead well into a pliable dough.



3.Roll it out on a floured surface and knead for 10min. It should be soft and elastic.



4.Roll out into a circle and fill in the center with chopped Basil and Parmesan. Can add some minced garlic too.



5.Bring the ends up, close the filling and knead well till the filling is well incorporated all over the dough.

6.Place in a well oiled bowl and cover it with plastic wrap. It will double in size.



8. Now take the dough into 12 pieces. If you want it very thin, then it will yeild approx 25 pieces. Now roll each of the pieces into a long stick about 12 inches long. Place on a greased baking sheet and top it off with more parmesan or chilli flakes.



9. Bake for 15-20min or until golden in a preheated Oven to 400F.



I served my grissini with Mint and Peas soup. The creaminess of the soup complimented the crunchy yet bready grissini very well.


Off goes this to Dee's Herb Mania : Basil and to my own event AWED : Italian


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The deadline for AWED : Italian is coming 15th, so if you have been meaning to make that bookmarked Italian dish or thinking of getting creative and wild with the theme, then its now time to get it done in a jiffy.