Homemade grissini
According to legend, grissini were first prepared back in the XIV century, in the vicinity of Turin. For some reason, the Italian prince's doctor decided that dry bread would be especially beneficial to the health of the heir to the throne. Today, Italian breadsticks are served in almost any restaurant before the main courses, but whether it is useful or not - you decide for yourself. The main thing is that it is very tasty!
Ingredients
| yeast dough 300 g |
| sesame |
| poppy |
| coarse sea salt |
| dried rosemary |
| eggs 3 pcs |
| raw ham (jamon, parma, prosciutto) a few slices |
| olive oil |
| dill |
Instructions
Step 1
Basic yeast dough recipe. Sift the flour to oxygenate it. Pour warm milk over the yeast and add honey. After about five minutes, the yeast will ferment, after which you can add the flour and salt. Knead the dough, adding water a little at a time. When the dough is as soft as a baby's skin, cover the dough with a cloth and leave it in a warm, quiet place for 30-40 minutes to rise about twice.
Step 2
Add a little olive oil (you can just oil your hands) and knead gently again. This will allow some of the carbon dioxide to escape and the dough will be filled with air. Then leave the dough to rise again for a while.
Step 3
For the sticks: Sprinkle the dough and work surface with flour or grease with vegetable oil. Roll out the dough into a sheet about the thickness of your little finger. Cut out strips about 20-25 cm long and 1.5 cm wide with a knife. Place them on a baking tray. Sprinkle some of the sticks with black sesame seeds and the other part with rosemary. Sprinkle salt on top. Press the spices lightly with your fingers to keep them on the dough. Bake in the oven for 10 minutes. A lovely quick appetizer for an aperitif.
