Tricolore Grissini
Category: Appetizers
Servings: 80 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 115g |
| Semolina flour | 65g |
| Tomato concentrate (triple strength) | 50g |
| Water | 100g |
| Fresh yeast | 4g |
| Extra virgin olive oil | 15g |
| Fine salt | 3g |
| All-purpose flour | 150g |
| Semolina flour | 65g |
| Water | 100g |
| Fresh yeast | 4g |
| Extra virgin olive oil | 15g |
| Fine salt | 3g |
| All-purpose flour | 150g |
| Semolina flour | 80g |
| Spinach | 165g |
| Fresh yeast | 4g |
| Extra virgin olive oil | 15g |
| Fine salt | 3g |
| Water | as needed |
| Sesame seeds | as needed |
Instructions:
To create these delightful tricolore grissini, start by preparing the spinach dough. First, wash the spinach thoroughly and sauté it in a pan with a bit of olive oil. Cover with a lid to allow the spinach to soften. Once cooked, set the spinach aside to cool.
While the spinach is cooling, move on to the preparation of the red dough. In a bowl, combine the all-purpose flour and semolina flour. In a separate small bowl, dissolve the fresh yeast in water, stirring with a spoon to ensure it’s completely dissolved. Add the tomato concentrate to the yeast-water mixture.
Pour this red mixture into the flour, then add the extra virgin olive oil and fine salt. Knead everything together until it forms a dough. Transfer the dough into a bowl, cover with plastic wrap, and let it rise for approximately 2 hours at around 26°C (79°F).
Next, prepare the neutral dough. In a bowl, combine the two types of flour. In a small bowl, dissolve the yeast in the water, then pour it into the flour. Mix the dough with your hands until it becomes smooth. Add the olive oil and salt, and continue kneading. Once the dough is ready, place it in a bowl, cover it with plastic wrap, and let it rise for about 2 hours.
After the doughs have risen, return to the spinach. Transfer the cooled spinach into a tall, narrow container and blend it into a smooth puree. In a bowl, combine the two types of flour, crumble the yeast, and add the spinach puree. Stir to combine, then knead with your hands until the dough is smooth and homogeneous. Add the salt, and your spinach dough is ready.
Once all the doughs have risen, take the spinach dough and roll it out on a lightly floured surface into a rectangle about 40×28 cm (15.7×11 inches) and 1 mm thick. Roll out the neutral dough to the same size, then layer it over the spinach dough. Lastly, roll out the red dough to the same size and place it on top of the neutral dough, pressing the three layers together gently with a rolling pin.
Using a sharp knife, cut the tricolore dough into strips about 1 cm wide. Then, divide these strips into smaller pieces, around 14 cm in length. Twist each strip, turning the ends in opposite directions and stretching them slightly as you go.
Place the twisted grissini on a baking sheet lined with parchment paper. Brush them lightly with water to help them crisp up during baking. Bake in a preheated static oven at 200°C (392°F) for about 20 minutes, or until golden brown and crispy.
Your homemade tricolore grissini are now ready to serve! Enjoy them as a delightful appetizer or as an accompaniment to your favorite dishes.
Tips:
- You can experiment with the flavor of your grissini by adding different herbs or spices to the dough, such as garlic powder, rosemary, or even chili flakes for a little kick.
- To ensure the dough rises properly, make sure your yeast is fresh and active. If you’re unsure, proof it by dissolving it in warm water with a pinch of sugar—if it bubbles, it’s ready to use.
- Serve these colorful grissini with a variety of dips, such as hummus, olive tapenade, or even a classic tomato and basil dip to enhance their flavor.
This vibrant twist on the classic grissini makes for an elegant and delicious appetizer that’s perfect for any occasion!
