They must be really nice and crispy. And very, very thin. And they also have to be full of flavors.
Not just like a leftover pizza crust. These rosemary parmesan grissini meet all these criteria. They are PERFECT.
If I make these crispy sticks myself, then I can add a few more tasty ingredients
Niiice.
Of course there’s freshly ground pepper which comes into the dough. And not just a pinch but a heaped tablespoon full of it. Because in my opinion pepper is ALWAYS too little, no matter which in which dish.
Fresh Parmesan must not be missing either. But only that magic amount which does not trump the other ingredients.
Herbs.
I decided to use rosemary. But you can also use thyme. Or both 🙂 The only important thing is that they are fresh. Dried herbs would also work, of course, but they’re not as tasty as fresh ones.
Rosemary Parmesan Grissini are totally uncomplicated and easy to make. However, you should let the dough rest in the fridge for at least 6 hours or preferably overnight. For preparation, the dough should be rolled out on corn starch. This makes the Grissini extra crunchy.
Crunch crunch crunch!
I like my perfect Grissini as thin as possible, about 5 mm wide. But that’s up to you how narrow you cut them. I use a pizza roller which works really well.
I’ve also heard that some people use a pasta machine. I haven’t tried that myself yet.
When you put the dough strips on the baking tray, make sure you don’t pull them long. Otherwise it would happen that these thin spots get too dark during baking.
Before the Grissini come into the oven, you brush them with some water and sprinkle with salt. If you have a spray bottle, use it!
These homemade Rosemary Parmesan Grissini simply taste delicious! And apart from a little rest, which you have to plan in, they are totally uncomplicated and easy to make.
Happy Crunch!
| Prep Time | 40 minutes |
| Cook Time | 10 minutes |
| Passive Time | 6 hours |
| Servings |
tray
|
- 350 g spelt flour
- 1 tsp dry yeast
- 1,5 tbsp freshly ground pepper
- 20 g Parmesan grated
- 1 tsp garlic powder
- 1,25 tsp salt
- 2 tsp fresh rosemary finely cut
- 220 ml water
- 1 tsp Worcestershire Sauce optional;
- 1 tsp paprika powder
- sea salt flakes
- corn starch
- 2 tbsp olive oil
Ingredients
Also
|
|
- Make the evening before: Mix flour, dry yeast, pepper, grated parmesan, garlic powder, salt, finely chopped rosemary and paprika powder in a bowl.
- Knead the flour mixture in a food processor with the water and Worstershire Sauce (optional) to a smooth dough.
- Place the dough on a floured work top, knead again by hand and form into a ball.
- Cover the bottom of a bowl with 1 tablespoon of olive oil. Place the dough on top. Coat the surface with another tablespoon of olive oil. Cover the bowl with cling film and refrigerate for at least 6 hours or overnight.
- Prepare two baking trays with baking paper. Preheat the oven to 180°C top/bottom heat. Cover the worktop with corn starch.
- Cut the dough in 4 pieces. Roll out a part with a noodle walker on the corn starch about 2 mm thick. The dough should be at most as long as the baking tray.
- Cut off approx. 5 mm wide strips with a pizza roller. Place them on the baking tray with a little distance between each other. Make sure that they are not stretched, otherwise these thin areas will become too dark during baking.
- Brush the dough strips on the tray with some water (I used a spray bottle for this) and sprinkle with sea salt. Bake in a preheated oven for approx. 10 minutes or until the tips have taken on colour. During this time prepare the second baking tray.
- Take the finished Grissini out of the oven and carefully remove the baking paper from the tray so they do not "continue baking". Allow to cool completely. Store in an airtight container.