Recipe courtesy of Scott Conant
Recipe courtesy of Scott Conant
Watch how to make this recipe.
Grissini with Herbs and Parmigiano-Reggiano
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- Level: Intermediate
- Total: 2 hr 5 min (includes rising time)
- Active: 50 min
- Yield: about 150 breadsticks
We used to have these at the bar of a restaurant I worked at years ago. People loved that they were delicious, delicate and addictive!
- Level: Intermediate
- Total: 2 hr 5 min (includes rising time)
- Active: 50 min
- Yield: about 150 breadsticks
Ingredients
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Directions
Special equipment:
a kitchen scale; a pasta-rolling machine- In the bowl of a stand mixer, mix the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Whisk the egg in a small bowl. Set aside 20 grams of the whisked egg in a separate small bowl to add to the dough; reserve the remaining whisked egg for the egg wash.
- Attach the dough hook to the mixer, add the olive oil, milk, molasses and reserved 20 grams of whisked egg to the bowl and mix well to combine. Add half of the bread flour and mix for 8 minutes, making sure there are no lumps. Add the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then remove the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl until doubled in size, about 1 hour.
- Heat a convection oven to 300 degrees F or a regular oven to 325 degrees F.
- Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface.
- Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and working with one half at a time and using a pasta-rolling machine, roll the dough from thickest to thinnest setting until the dough is 1/16 inch thick. (The last or second to last setting on the machine.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin strands (1/8- to 1/16-inch, depending on what cutter you use) and dust them with the semolina flour to keep them separate. Repeat with the remaining dough. Transfer the strands lengthwise to the upside-down baking sheets, leaving about 1/2 inch between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a small pastry brush, brush the strands with the reserved egg wash, then sprinkle lightly with additional Parmigiano-Reggiano.
- Bake until golden brown, 12 to 15 minutes. If the breadsticks stick to the pans at all, you may need a fish spatula to help release them. Let cool completely, then store in an airtight container. They will last for a week.
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