Foods of the World Forum Homepage
Forum Home Forum Home > The US and Canada > New England and the Northeast
  New Posts New Posts RSS Feed - Little Italy Grissini Bread Sticks
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Little Italy Grissini Bread Sticks
 Post Reply Post Reply
Author
Message
  Topic Search Topic Search  Topic Options Topic Options
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Topic: Little Italy Grissini Bread Sticks
    Posted: 25 October 2012 at 10:55
Grissini Breadsticks
wrapped in Proscuitto di
Parma Tips.
 
Uncopyrighted Public Domain Photo Courtesy: 123 Rf.
 
 
 
LITTLE ITALY GRISSINI BREAD STICKS ...
 
Simple recipe handed down to me by my Nonna who had a trattoria, in Little Italy, Manhattan.
 
GRISSINI ...
 
1 1/4 cups warm  water
 
POUR OVER:  2 cups flour, 2 packages yeast amd 1 1/2 tsp. salt
 
WORK IN:  2 cups flour and 3 tblsps. Evoo
 
KNEAD:  let rise, and shape into breadsticks 7 inches long and 1 to 1 1/4 inches thick and roll in sesame seeds if desired.
 
BAKE: 375 farenheit for 15 mins. in preheated  oven; or until golden brown.
 
ENJOY,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Sponsored Links


Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2012 at 04:09
Boiling water with yeast Margi??
I would think it would kill it....normally yeast responds to water in the 90° range?
According to everything I've ever read on it...yeast cells die at 130°F.
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2012 at 04:19
Hoser,
 
My error. My Nonna wrote in Italian only and thus, her instructions are sometimes catchy to translate. She meant and I meant warm water. I have made these numerous times, thus, never boiled the water.
 
I corrected the simple recipe above.
 
They are quite lovely with Proscuitto di Parma wrapped around them, or a Spanish take, with Serrano Mountain Ham or Iberian Jabugo Black foot ... or any other charcuteries of choice.
 
Thanks, for your catching my mistake,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Hoser View Drop Down
Admin Group
Admin Group
Avatar

Joined: 06 February 2010
Location: Cumberland, RI
Status: Offline
Points: 3454 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Hoser Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2012 at 04:25
Thank you Margi....that is a recipe I just may tryThumbs Up
Go ahead...play with your food!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 07 November 2012 at 04:32
Hoser,
 
They are absolutely lovely and truly easy to do.
 
Let me know how they turn out.
 
Also, please note, you can make them thin and / or thick. This is up to you. For dipping purposes, a bit thicker, is better for the hand dipping; where as the wrapped ones, are so lovely thin.
 
I am a bread stick fan, all the way. 
 
ENJOY HOSER,  
 
Kind regards.
Margi.  
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
Feather View Drop Down
Cook
Cook


Joined: 21 October 2012
Location: USA
Status: Offline
Points: 221 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Feather Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 11:21
We looked everywhere for breadsticks at the store and could not find them.

I'm going to make these, they would be so nice to have them on hand for so many things. Thanks for the recipe Margi.

~Feather
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 6362 		Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 11 December 2012 at 11:28
Feather,
 
Thanks for selecting my Grandmom Margherite´s Grissini recipe. They are truly splendid. Let me know how they turn out and please, snap a quick photo too.
 
Kindest,
Margi.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.098 seconds.