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Recipe

 

Grissini Rustici (Country Breadsticks)

Makes 28 breadsticks

 
grissini breadsticks

When is a breadstick more than a breadstick? When it's a knotty, puffy, shiny, irregular-looking stick flavored with bits of prosciutto, sharp provolone cheese, and zucchini. These are great as an antipasto or a snack, or pack a handful for lunch instead of a sandwich! For a party, stand them up in a country crock. Or tie a bunch with a pretty ribbon and give as a gift from your kitchen.

6 ounces aged provolone cheese, minced
1/4 pound prosciutto, minced
1 small zucchini, minced
Fine sea salt to taste
1 recipe Straight Dough
2 teaspoons extra-virgin olive oil
1 egg, slightly beaten

Preheat the oven to 375F. Lightly grease four baking sheets with olive oil spray and set aside.

In a bowl, mix the cheese, prosciutto, zucchini, and salt together. Set aside.

Punch down the risen dough and turn it out onto a lightly floured surface. Knead the dough for 3 to 4 minutes, until smooth and no longer sticky.

Divide the dough in half.Work with one half at a time, keeping the remaining dough covered with a towel or bowl.

On the lightly floured surface, roll one piece of dough out into a rough circle about 14 inches in diameter. Brush the dough with 1 teaspoon of the olive oil. Spread half the filling ingredients evenly over the dough.

Starting from the edge nearest you, roll the dough up like a jelly roll, tucking in the ends as you roll to keep the filling from falling out. Pinch the seam closed.

dough

Photo: The risen dough and filling ready to form the breadsticks

Stretch the dough into a 14-inch log. Cut the log into 14 pieces with a bench scraper or knife.

On the floured surface, roll each piece under the palms of your hands into a 10-inch-long stick. Don t worry if some of the filling falls out—just press it back into the dough. Place the sticks on the prepared baking sheets, spacing them evenly. Brush the tops of the sticks with some of the beaten egg.

Bake for 20 to 21 minutes, until the breadsticks are golden brown and shiny. Remove the breadsticks to a cooling rack. Meanwhile, repeat the shaping process with the remaining dough, oil and filling. When the first breadsticks are done, bake the second batch.

 

From:
What You Knead
Three Simple Yeast Doughs That Turn into
Dozens of Breads, Pizzas, Savory Pies, and Desserts
by Mary Ann Esposito
William Morrow & Co.
1997; $22.00/hardcover
Recipes & photos reprinted by permission.

 

Spring Flings

Introduction

What You Knead, by Mary Ann Esposito

More Cooking Secrets of the CIA,
from the Culinary Institute of America


This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 

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Modified August 2007


 


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