Breadsticks are another passion of Elisa, she is one of those who goes for salty so tarallini, crackers, breadsticks are never missing in my bag. The recipe to prepare the breadsticks at home is very simple, the only care to have is to make the cylinders all of the same thickness so as to have a homogeneous cooking and not to risk that someone is too big and therefore not very crumbly after the cooking. Today in Naples it rains heavily so no walks, parks or carousels, I know that this afternoon the activity to do with the little one will focus on kneading some new leavened products, I will keep you updated. Have a good day, and see you tomorrow with a new recipe.
How to make breadsticks
In a bowl, dissolve the yeast and honey in just warm water.
Put the flour in a large bowl, make a hole in the center and pour the water.
Knead then add oil and salt.
Knead until you get a soft dough.
Then roll out the dough into a rectangular shape and brush with oil.
Leave to rise for 2 hours.
Now take the dough and cut 40 strips.
Stretch each strip by pulling with your hands.
Put the pasta sticks obtained on a baking sheet brushed with oil, brush with oil and then cook at 200 ° for 20 min.
Serve your breadsticks alone as a hunger breaker or with raw ham and cheeses.
Breadsticks: the recipe to prepare them crunchy and crumbly
THE breadsticks are the very famous loaves of crumbly bread dough with an elongated shape typical of Turin. We often find them in the restaurant together with bread and they are always ready to be nibbled at any time, either alone, to accompany meals, or paired with cold cuts or cheeses. The name "grissini" derives from the word "gherssa", a typical bread prepared in Piedmont with an elongated shape, similar to the French baguette.In our recipe we will make the basic preparation of breadsticks using only water, flour, brewer's yeast, barley malt, extra virgin olive oil and salt, to make them crunchy and crunchy. Those who prefer, however, can make the dough tastier by adding aromatic herbs, such as rosemary, or with sesame seeds, poppy seeds, but also nuts or the ingredients you prefer.
Perfect as an aperitif together with many delicious DIY sauces, and excellent to nibble between one break and another, breadsticks are crunchy loaves of bread dough , simple and quick to prepare at home.
With an elongated shape reminiscent of the French baguette, breadsticks are a delight of Turin origin, quick to prepare: let's see together how to proceed.
INGREDIANTS (for about 40 breadsticks)
- 500 grams of flour 00
- 1 tablespoon of durum wheat semolina flour
- 270 ml of water
- 10 gr of brewer's yeast
- 50 grams of extra virgin olive oil
- 9 gr of salt
- 1 teaspoon of malt (alternatively use sugar)
– Take some water from 270 ml, make it slightly warm so as to dissolve the yeast and malt. In another bowl, mix the salt and oil with the remaining water.
– Sift the flour, also add the mixture of water, yeast and malt and pour everything into the mixer, operate and then add the oil previously mixed with the water and salt. Alternatively, knead by hand.
– Knead until an elastic compound is obtained and homogeneous and then transfer it to a pastry board sprinkled with durum wheat semolina flour.
– Create a rectangle of dough, brush it with olive oil and let it rise for at least an hour until the dough has doubled.
– After this time, using a knife with a smooth and long blade, cut the dough for the short side into strips about 1 cm thick.
& # 8211 Grab each strip of dough from the ends and, with your hands, pull it until it reaches the length of the pan that you will use to cook them.
& # 8211 Arrange the breadsticks on a baking tray covered with parchment paper and cook them at 200 degrees for about 15-20 minutes until they are golden.
– Keep the breadsticks in paper bags.
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Breadsticks - Recipes
THE breadsticks from Turin boast an ancient history And they are officially divided into two types: Ironed breadsticksAnd Rubat & agraveworked and modeled with different techniques. Whether ironed or rolled, the breadsticks are always happy to munch. The recipe below is easy to prepare at home: make them to cool well before enjoying them to avoid boring burns.
- 500 g of flour 00
- 15 g of brewer's yeast
- 250 g of water
- 1 teaspoon of salt
- olive oil
Dissolve the yeast in a little warm water and add about 50 grams of flour to obtain a soft dough that you will let rest at room temperature for about half an hour. Pour the remaining flour (450 gr.) Into the mixer, add the salt, water and yeast. Start the mixer and after a few minutes you will get a smooth and elastic dough. It is ready when small bubbles appear on the surface.
If you are without a mixer you have to work for a long time, about 15 minutes, beating the dough on the table with your hands to obtain the same result.
Then transfer it to a floured surface with durum wheat flour, flatten it to form a rather regular rectangle of about 40 x 10 cm and let it rise in a sheltered place for the time necessary for it to double its volume. It will take about an hour.
With a long-bladed knife cut the dough from the short side in order to obtain sticks about a finger wide. With the palms of your hands lightly floured, starting from the center and pressing lightly, roll the sticks on the pastry board to form the breadsticks.
Place them hand by hand on a baking sheet covered with parchment paper, spacing them well from each other. Brush them with water emulsified with oil and then bake them at 220 & deg degrees in a preheated oven. Cooking times vary according to the thickness of the breadsticks: from 5 minutes if they are very thin up to 15/20 minutes as they increase in thickness.
Breadsticks are one of the most famous products of Turin's gastronomy. They are elongated loaves of bread dough known for their crunchiness. A very easy recipe to prepare, even for the less experienced. I prepared them for the first time a few days ago, at first I was hesitant because bread and leavened products are always a bit insidious especially as regards the correct use of yeast and leavening temperatures, but I was very satisfied of the result. Try it yourself and in no time you will have your fragrant and crumbly breadsticks to enrich your bread basket.
- 300 g of flour
- 175 ml of water
- 50 ml of extra virgin olive oil
- 2 g of dry yeast
- 5/6 g of salt
- spices to taste or herbs
In the bowl of the mixer, pour the flour, salt, oil and if you want the spices you have chosen, mount the whisk hook and start mixing the ingredients at low speed. Slightly heat the water, it must be lukewarm and not boiling, dissolve the yeast so that it activates and add the water to the dough. Continue to mix until the dough has become homogeneous. Now put them in a container and let it rest for about 15 minutes. After this time, take the dough and knead it for another 10/15 minutes. Put it back in the container, cover it with plastic wrap and let it rest in a warm place away from currents for 2 hours. At the end of the two hours take the dough and roll it out with the help of a rolling pin, try to keep a thickness of 3 mm. Cut strips about one cm wide and roll the dough with your hands to create your breadsticks. Place them on the baking sheet lined with parchment paper, brush them with oil and salt them. Bake your breadsticks in a preheated oven at 180 degrees for 20 minutes, until golden. Remove from the oven and let them cool, you can also keep them tightly closed in a paper bag for a week. & # x1f618
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Mini potato pasta breadsticks with seeds
Of origins Turin, i breadsticks they are often used as a substitute for bread at the table but they lend themselves to being delicious appetizer snacks or aperitif.
These mini potato and seed breadsticks they are perfect for munching wrapped in cured meats or dipped in sauces. Try them, for example, with excellent raw ham, rustic mortadella or a delicate one pink sauce. To accompany it all a glass of good wine or a fruity cocktail (even non-alcoholic).
1) Do the pasta. Peel 1 large potato, cut it into small pieces, arrange it abundantly water cold slightly salted and cook for 10-15 minutes from boiling. Drip the potato into small pieces and pass it, still hot, through the potato masher. Pour 300 g of flour and the mashed potato on the pastry board and forms a hollow in the center. Dissolve 25 g brewer's yeast with 1 teaspoon of sugar in 2 dl of the cooking water of the warm potato and pour it into the hollow of the fountain. Combine 3 tablespoons of extra virgin olive oil and sprinkle externally with 1 teaspoon of salt until. Work the dough with a lot of energy for 10-15 minutes, until you get a smooth and homogeneous ball. Grease it with a veil ofoil, make a cross cut and let it rise for at least 2 hours.
2) Create i sticks. Rework the pasta leavened and divide it into 3 pieces. Roll one part on the lightly floured pastry board, so as to obtain a long stick of about 2 cm thick and cut it into pieces about 12-15 cm in length. Arrange the pieces, well spaced, on the plate lined with wet and squeezed baking paper. Do the same with the rest of the pasta.
3) Season and bake. Beat in a small bowl 1 yolk with 1 tablespoon of milk and brush the surface of the sticks. Sprinkle 1/3 of the sticks with 1 teaspoon of seeds cumin, 1/3 with 1 teaspoon of seeds poppy and the rest with salt big. Let them rise again for at least 30 minutes. Cook i sticks in a preheated oven at 230 ° C for about 15-20 minutes. Let them cool and serve them on the table withaperitif.
To make the parmesan and paprika flaky breadsticks, roll out the puff pastry into a rectangle 25 cm wide by 30 cm long and 3 mm thick.
Spread the grated Parmesan, pepper and paprika on the pastry, remembering that too much paprika or pepper could make the pastry too dark and spicy.
Using a rolling pin, lightly force the cheese into the dough.
Using a pasta cutter, make equal strips about 1.5 cm thick.
At this point, working with one strip at a time and holding one end still, roll up the strips.
Place the breadsticks on a baking sheet, cover them with cling film and refrigerate for an hour.
Preheat the oven to 180 ° C and bake for about 20 minutes or until they are golden brown on all sides.
Remove the breadsticks from the oven and using a sharp knife, equalize the length of the breadsticks this operation must be performed as soon as the breadsticks come out of the oven.
Serve hot or at room temperature.
As I have already told you, I am not a cook, nor a chef: I am a true enthusiast who loves to experiment. And these breadsticks are just a successful experiment !!
The result I got are crunchy breadsticks, slightly softer inside them.
They are always good: to accompany meats, cheeses, creams, sauces or (why not ?!) munched alone.
They are kept fragrant even the next day if placed in a "bread" paper bag.
Then come on. GRISSINIAMO?
Ingredients for about 40 breadsticks:
-400 grams of flour 0
-2 teaspoons of sugar
-1 teaspoon of salt
-3 tablespoons of extra virgin olive oil
-15 gr of brewer's yeast
-240 ml of warm water
Cooking: 15 minutes in a preheated oven at 180 & # 176
Preparation: First prepare the yeast.
Crumble the brewer's yeast and put it in a bowl with the sugar and half of the water provided for the recipe, mix until all the ingredients are dissolved and let it rest until the classic bubbles form.
In a large bowl pour the flour, salt and oil.
Now add the liquid prepared previously, mix and add the remaining water.
Knead and form a ball
and let it rise for an hour and a half.
Take the dough and roll it out gently with a rolling pin forming a rectangle with a height of fifteen centimeters and a base of thirty (approximately).
Cut out strips as wide as a little finger with a very sharp knife.
Grab the strips by the ends, stretch them slightly and place half of them on a plate with semolina and half in sesame (previously toasted without anything in a non-stick pan).
Then place in a pan lined with parchment paper and bake in the oven already at temperature.