Frasca's Grissini

Frasca, Boulder

Grissini are super-crunchy Italian breadsticks. Frasca chef Lachlan Mackinnon-Patterson--an F&W Best New Chef 2005--serves them with a sweet-tart pepper jelly and wedges of mellow Montasio cheese.

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  • Servings: 8 to 10

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Ingredients

  • 1 cup milk
  • 2 envelopes active dry yeast (4 teaspoons)
  • 1 tablespoon sugar
  • 3 cups bread flour, plus more for dusting
  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon salt
  • 2 tablespoons extra-virgin olive oil, plus more for brushing
  • Coarse sea salt, for sprinkling

How to make this recipe

  1. In a saucepan, warm the milk. Add the yeast and sugar and let stand until slightly foamy. Pour the milk into a large bowl. Add the flour, butter, salt and oil and stir until a stiff dough forms. Turn the dough out onto a lightly floured work surface; knead until elastic, about 5 minutes. Lightly oil the bowl and return the dough to it, turning to coat. Cover with a towel; let rest until doubled in volume, about 1 hour.

  2. Preheat the oven to 350&#176;. Line 2 baking sheets with parchment paper. Turn the dough out onto a lightly floured work surface and pat down. Cut into 5 pieces and roll each piece to a 10-inch square. Brush the dough with oil and sprinkle with salt. Using a ruler and a pizza cutter, cut the dough into 1/3-inch-wide strips. Transfer to the baking sheets. Bake the <em>grissini</em> for 12 minutes, or until golden and crisp, shifting the pans as necessary for even browning. Let cool completely before serving.

Contributed By Photo © Frances Janisch Published September 2006





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