Salt And Pepper Grissini Recipes
GRISSINI
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.
SALT AND PEPPER GRISSINI
Yield Makes 16 breadsticks
Number Of Ingredients 11
Steps:
- Whisk together flours, baking powder, baking soda, sugar, and 1/4 teaspoon kosher salt, then stir in buttermilk and butter with a fork. Transfer to a lightly floured surface and gently knead 5 or 6 times.
- Preheat oven to 350°F.
- Form dough into a log and cut into 16 pieces. Roll each piece into a 10-inch-long rope (if dough sticks, lightly flour work surface) and arrange 1/2 inch apart on 2 parchment-lined large baking sheets.
- Brush breadsticks with beaten egg white and sprinkle with pepper and remaining kosher salt (to taste). Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden and crisp, 20 to 22 minutes total. Transfer to racks to cool.
CARAWAY AND PARMESAN GRISSINI
Provided by Giada De Laurentiis
Categories side-dish
Time 35m
Yield 16 pieces
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Combine the Parmesan, caraway seeds, fennel seeds, salt, and pepper on a large baking sheet. Place the egg in a small dish. Line 2 baking sheets with parchment paper and set aside.
- Remove the bread dough from the package and place on a large work surface. Cut the dough in half crosswise. Cut each half into 8 pieces lengthwise. Taking 1 piece of dough at a time, roll the dough under both hands until very thin and about 14-inches long. Using a pastry brush, dampen the dough with egg wash, roll the dough in the Parmesan mixture, gently twist and place on a parchment-lined baking sheet. Continue with the remaining dough pieces. Bake in the oven until golden, about 15 minutes. Remove from the oven, let cool slightly, and serve warm or at room temperature.
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- Add the butter and milk to a small pan and heat the milk until the butter has melted and the milk is warm (not hot) to the touch. Remove the pan from the heat and sprinkle the active dry yeast over top. Let it sit for 10 minutes to bloom.
- Add the flour and sea salt to a medium sized bowl and whisk it together. Once the yeast has bloomed add the milk all at once. Using your hands combine the flour and milk until it forms a ball.
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- Place the flour, sugar and salt in a mixing bowl and stir together. Make a well in the middle and add the yeast, warm water and olive oil.
- Stir everything together until a rough dough forms then tip out onto a clean work surface. Knead the dough until it’s smooth and elastic. You’ll probably need to sprinkle the work surface lightly with flour as you knead the dough if it’s sticking.
- Shape the dough into a ball and place in a clean bowl dusted lightly with flour. Cover with plastic wrap and let the dough rest for 15 minutes.
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- In a blender or food processor, pulse the red peppers until coarsely pureed. You should have 2 cups. Transfer the puree to a large saucepan. Add the sugar and vinegar and bring to a simmer over moderate heat, stirring until the sugar is dissolved. Cook over moderate heat, stirring constantly, until slightly reduced, about 8 minutes. Remove from the heat and stir in the pectin. Bring to a boil and stir constantly for 1 minute. Pour the jelly into 5 sterilized 8-ounce jars, cover tightly and let cool. If the center of the lid is springy, refrigerate the jar.
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- In a large bowl, combine the water with the yeast, sugar and one-half cup of the all-purpose flour. Set aside for 10 minutes, until bubbly.
- Stir in the remaining all-purpose flour, wheat flour, olive oil and salt and knead until smooth and elastic, about 5 minutes. Wash out the bowl and coat it with a thin layer of olive oil. Place the dough in the bowl, cover with plastic wrap and allow to rise in a warm place for 1 hour.
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