GRISSINI

By Kitchenbee

Gourmet Holiday – Special Collector’s Edition 2016 / Conde Nast Special Editions

Ingredients

• 1 tsp active dry yeast
• 1 1/2 cups warm water (105-115)
• 1/2 tblsp sugar
• 1 1/4 cups semolina flour
• 1 1/2 cups plus 2 tblsp Italian “00” flour, plus more for dusting
• 1/3 cup extra-virgin olive oil

Preparation

Step 1

Stir together yeast, 1/3 cup warm water, and sugar in the bowl of the mixer and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Add semolina flour, “00’ flour, and 2 teaspoons salt to yeast mixture along with oil and remaining 1 ¼ cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough “00” flour (up to ¼ cup) to prevent dough from sticking to side of bowl. Incrase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of vowl and dust with 2 tablespoons additional “00” flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 ½ hours.

Preheat oven to 350 with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

Punch down dough and turn onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15 to 16 inch rope (1/8-1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes ½ inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange eon second baking sheet.

Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30-35 minutes total. Transfer to racks to cool.

Cook’s Note: Grissini can be made 5 days ahead and kept in an airtight container at room temperature.

Grissini is best used for appetizers wrapped with prosciutto de Parma. Grissini can also be store bought.