Chapter I: The Basics, vii: Grissini

I've been wanting to make rustic style Italian breadsticks for a long time. Growing up, we didn't have breadsticks often. However, on the occasions that we went to our favorite bread shop on Arthur Avenue, my mother would often pick up a bag of breadsticks as well as our favorite loaf. These breadsticks were perfectly uniform and coated in white sesame seeds. I would snack on them while I waited for dinner to be ready, or if I finished the meal and was still just a little bit hungry I would eat a breadstick to fill me up instead of taking that second helping of ravioli. I loved them.

Unfortunately, breadsticks have not been present in my life in a long time. But I recently started thinking about them, about how underrated they are as a snack food. I am ashamed to tell you how frequently I snack on popcorn and chips. Breadsticks could be a game changer for me.

We decided to try making our own breadsticks, grissini, a few weeks ago. We found a simple recipe online and gave it our best shot. For a first attempt, they came out astoundingly well. 

These are made with an easy yeasted dough similar to the taralli we made. You make the dough, let it proof, and then shape them into long thin breadsticks. The hardest part of the process for me was trying to get them to be the same length and width. The dough is super stretchy so I really had to work it to make them lengthen and often the dough would tear just as I got it to the desired length. They didn't come out perfectly and due to the size discrepancies some were overdone and some were underdone but it didn't make much of a difference. The flavor was great and they all had a nice crunch. 

We enjoyed them a glass of white wine (chablis) because dunking bread in white wine is our new thing. 

I made them plain but next time I make them I'm going to add spices and flavoring. I'm thinking garlic and thyme. I didn't coat these in white sesame seeds but that's also something I would like to try next time.

The more I cook traditional Italian foods, the more I realize how much beauty there is in the simplicity. Flour, water, olive oil. Perfection.

I also think next time I make them I'll try to turn them halfway through. I don't mind that the tops are more browned than the bottoms but for a more well-rounded biscuit I'd like to experiment with turning them. I'd also like to try to get them a bit thinner if I can. 

In my opinion, Chablis is the perfect wine for pairing with breadsticks. I know it's French so I feel sort of like a traitor, but I know they drink it in Italy so do I get a pass? 

Grissini Recipe (adapted from Atlanta Magazine): 

2 cups Bread flour1 package active dry yeast1 teaspoon granulated sugar3/4 cup warm water3 tablespoons good extra virgin olive oil1 1/2 teaspoon saltOil for the bowl

In a medium bowl, combine 1/2 cup of the flour, water, sugar and yeast. Stir with a wooden spoon to combine and let sit for 10 minutes. The mixture should be foamy. Add the remaining flour, olive oil, and salt. Hand mix the dough, kneading thoroughly for ten - fifteen minutes until the dough is smooth and shiny.

Drizzle a tiny amount of olive oil over the dough and roll it around in the bowl until it has been coated. Cover with a plastic wrap, and let sit undisturbed in a warm place for one hour or until doubled in bulk.

When the dough has proved, preheat your oven to 425°F and line 2 or 3 baking sheets with parchment paper.

Shape the dough into a rough, flat rectangle. Slice a finger-sized piece from the long length of the rectangle with a sharp knife. Roll it into a long, irregularly shaped snake and place on the baking sheet. Continue with the remaining dough, placing the dough snakes about 1/2″ apart.

Let the grissini rest for a few minutes before baking, so they puff up a bit, about 15 minutes.

Place them in the oven and let bake checking often (they will burn quickly, so keep an eye on them!). When they turn golden brown, remove them from the oven and place them on a cooling rack. 

Enjoy with a glass of Chablis or other white wine.