Caraway And Parmesan Grissini Recipes

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PARMESAN GRISSINI



Parmesan Grissini image

Recreate those crispy Italian breadsticks you enjoy when dining out with this easy-to-follow homemade recipe.

Provided by Angie McGowan

Categories     Side Dish

Time 4h

Yield 9

Number Of Ingredients 7

1 package regular active dry yeast
1 cup warm water (105°F to 115°F)
2 tablespoons olive oil
1 teaspoon salt
3 cups Gold Medal™ all-purpose flour
Cooking spray
1/4 cup grated Parmesan cheese

Steps:

  • In large bowl, dissolve yeast in warm water. Add oil, salt and 2 1/2 cups of the flour; mix until soft dough forms. Place dough on lightly floured work surface; knead in enough remaining 1/2 cup flour until dough is no longer sticky.
  • Grease large bowl with oil or shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 2 hours or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Spray cookie sheets with cooking spray. Place dough on lightly floured work surface; lightly sprinkle top of dough with flour. Roll into 18x12-inch rectangle. Cut crosswise into 1/3-inch-wide strips. Place strips on cookie sheets. Cover loosely; let rise in warm place 30 minutes or until puffed.
  • Heat oven to 400°F. Spray tops of breadsticks with cooking spray; sprinkle with cheese.
  • Bake 15 to 20 minutes, turning once, until golden brown. Remove from cookie sheets to cooling racks; cool before serving.

Nutrition Facts : ServingSize 1 Serving

GRISSINI



Grissini image

Provided by Food Network Kitchen

Categories     side-dish

Time 2h

Yield 36 grissini

Number Of Ingredients 0

Steps:

  • Dust 1/2 pound pizza dough with flour; flatten into a rectangle. Roll out with a pasta machine on the widest setting into a 5-by-18-inch sheet, 1/8 inch thick. Halve the sheet crosswise, dust with more flour and cut each half into fettuccine-size strips with the pasta machine. Arrange the strips 1/2 inch apart on parchment-lined baking sheets. Cover with a damp paper towel and plastic wrap and let rise in a warm place until puffed, 60 to 90 minutes. Sprinkle with sea salt and pepper. Bake at 350 degrees F, switching the pans halfway through, until crisp, about 20 minutes.

CRISPY PARMESAN BISCUITS



Crispy Parmesan Biscuits image

Provided by Giada De Laurentiis

Categories     side-dish

Time 32m

Yield 12 biscuits

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup stone-ground cornmeal
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces (1/2 stick) unsalted butter, cut into 1/2-inch cubes
2 cups (5 1/2 ounces) grated Parmesan
1/2 cup finely chopped green onions
3/4 cup buttermilk
1/3 cup olive oil
1/2 cup Lemon Butter, at room temperature, recipe follows
3 cups baby arugula
10 ounces smoked salmon or prosciutto
1/2 cup (1 stick) unsalted butter, at room temperature
1 lemon, zested

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
  • In a medium bowl, combine the flour, cornmeal, salt, baking powder, and baking soda. Add the butter. Using fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Stir in the Parmesan and green onions. Add the buttermilk and olive oil. Stir until the mixture forms a dough. Drop the dough onto the prepared baking sheet in 12 equal-sized pieces. Bake for 18 to 20 minutes until golden. Cool the biscuits for 10 minutes then transfer to a rack to cool completely.
  • Slice each biscuit in half and spread the bottom half with 1 teaspoon of lemon butter. Add some arugula leaves and place a small slice of smoked salmon on top. Add the top half of the biscuit and serve.
  • Lemon Butter
  • In a small bowl, mash the butter and lemon zest together using a fork. Refrigerate until ready to use.
  • Yield: 1/2 cup
  • Prep Time: 1 minute

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