📝 About This Recipe
Transport your guests to the heart of Piedmont with these ultra-crisp, hand-stretched breadsticks, known in Italy as 'Grissini Torinesi.' These golden wands offer a satisfying snap and a nutty olive oil aroma, providing the perfect structural contrast to the buttery, melt-in-your-mouth ribbons of aged Prosciutto di Parma. It is a sophisticated, timeless appetizer that celebrates the beauty of high-quality, simple Italian ingredients.
🥗 Ingredients
The Breadstick Dough
- 500 grams Type 00 Flour or All-Purpose Flour (plus extra for dusting)
- 280 ml Warm Water (approximately 100°F/38°C)
- 7 grams Active Dry Yeast (one standard packet)
- 50 ml Extra Virgin Olive Oil (high quality for best flavor)
- 1 teaspoon Malt Syrup or Honey (helps with browning)
- 10 grams Fine Sea Salt
The Toppings & Assembly
- 200 grams Prosciutto di Parma (sliced paper-thin)
- 1/4 cup Semolina Flour (for coating and texture)
- 1 tablespoon Dried Rosemary (crushed finely)
- 1 teaspoon Flaky Sea Salt (for finishing)
- 1 large Egg White (beaten with a splash of water)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and malt syrup (or honey). Let it sit for 5-10 minutes until it becomes frothy and activated.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the flour and sea salt. Create a well in the center.
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3
Pour the yeast mixture and the extra virgin olive oil into the well. Using a dough hook or a sturdy spoon, mix until a shaggy dough forms.
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4
Knead the dough on a lightly floured surface for about 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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5
Shape the dough into a rectangular log, brush lightly with olive oil, and place it on a tray. Cover with plastic wrap and let it rise in a warm, draft-free spot for 60-90 minutes, or until doubled in size.
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6
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.
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7
Gently transfer the dough to a work surface dusted with semolina flour. Do not knock the air out; instead, gently press it into a flat rectangle about 1/2 inch thick.
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8
Using a pizza cutter or a sharp knife, cut the dough crosswise into strips about 1 cm (1/2 inch) wide.
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9
Pick up a strip by the ends and gently pull and stretch it until it is the length of your baking sheet. The uneven, rustic look is part of the charm.
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10
Place the grissini on the prepared baking sheets, leaving a little space between each. Brush lightly with the egg wash and sprinkle with crushed rosemary and flaky sea salt.
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11
Bake for 15-20 minutes, rotating the pans halfway through, until the breadsticks are deep golden brown and feel firm to the touch.
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12
Transfer to a wire rack and let them cool completely. They will continue to crisp up as they cool.
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13
Just before serving, take a slice of prosciutto and wrap it spirally around one end of each breadstick, leaving the other end bare for easy handling.
💡 Chef's Tips
For the ultimate crunch, ensure your oven is fully preheated; a cool oven results in chewy breadsticks. If your dough keeps springing back when stretching, let it rest for 5 minutes to relax the gluten before trying again. Store un-wrapped grissini in an airtight container for up to 5 days; only wrap with prosciutto right before serving to prevent the bread from getting soggy. You can substitute rosemary with fennel seeds or sesame seeds for a different flavor profile. Always use 'room temperature' prosciutto; the fat softens slightly and adheres better to the breadstick.
🍽️ Serving Suggestions
Pair with a crisp glass of Prosecco or a chilled Gavi di Gavi to cut through the saltiness of the ham. Serve alongside a small bowl of whipped ricotta drizzled with hot honey for dipping. Include these on a larger charcuterie board with Castelvetrano olives and aged Pecorino cheese. Arrange them vertically in a tall glass or ceramic pitcher for a stunning, architectural table centerpiece. Offer a side of balsamic reduction for guests who enjoy a sweet and tangy contrast.