Grissini Ritorti: Twist Breadsticks with Tomato Cream
Category: Appetizers
Yield: 60 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Semolina flour | 15g |
| All-purpose flour | 500g |
| Water | 350ml |
| Dry yeast | 4g |
| Malt extract | 1 teaspoon |
| Fine salt | 8g |
| Extra virgin olive oil | 20ml |
| Sun-dried tomato cream | 100g |
| Extra virgin olive oil (for brushing) | 15ml |
Instructions:
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Prepare the Dough: Begin by sifting the all-purpose flour into a mixing bowl. Add the dry yeast to the flour. In a separate bowl, dissolve the malt extract in approximately two-thirds of the water. In the remaining water, dissolve the salt, stirring well with a spoon.
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Mix the Dough: Combine the water with salt and the olive oil into the bowl containing the flour and yeast. Using a stand mixer with a leaf attachment, begin mixing at a low speed. Gradually pour in the oil in a thin stream while mixing. Continue mixing until the dough begins to come together around the attachment.
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Knead the Dough: Once the dough forms, transfer it onto a floured work surface. Knead the dough for 5-10 minutes, ensuring itโs smooth and elastic.
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Rest the Dough: Place the kneaded dough into a bowl, cover it with plastic wrap, and allow it to rest for 30 minutes at room temperature.
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Roll Out the Dough: After resting, transfer the dough to a floured surface and roll it out into a rectangular shape, approximately 30×35 cm in size. Brush the entire surface of the dough with olive oil, then lightly dust it with semolina flour.
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Rest Again: Cover the prepared dough with plastic wrap and let it rise for an additional hour, allowing it to become puffed and well-leavened.
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Prepare the Tomato Cream: While the dough is resting, take the sun-dried tomato cream and drain any excess oil, setting it aside for later use. Transfer the cream to a bowl and stir it gently to soften.
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Spread the Tomato Cream: Once the dough has risen, spread the softened tomato cream evenly over the entire surface of the dough, ensuring full coverage.
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Shape the Grissini: Now, itโs time to shape the grissini. Using a pastry cutter, cut the shorter side of the dough into half, dividing it into two equal strips. Gently stretch each strip of dough and twist them by rotating the ends in opposite directions, creating the signature “twist” shape. Place each twisted piece on a baking tray lined with parchment paper. With these proportions, you should be able to make around 60 grissini.
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Brush with Tomato Oil: Brush the prepared grissini with the tomato cream oil that was set aside earlier. This will add a rich flavor and help the breadsticks crisp up during baking.
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Bake the Grissini: Preheat your oven to 180ยฐC (350ยฐF). Place the baking tray with the grissini into the oven and bake for 15-20 minutes, or until they are golden brown and crispy.
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Cool and Serve: Once the grissini are baked to perfection, remove them from the oven and allow them to cool on a tray lined with parchment paper. Once completely cooled, your deliciously twisted and crispy grissini are ready to serve!
Enjoy these delightful, crunchy breadsticks as an appetizer, perfect for dipping or snacking!
This recipe is a great way to add a little twist (literally!) to your appetizer spread. With a rich, savory flavor from the sun-dried tomato cream and the crispy texture from baking, these Grissini Ritorti will be a hit at any gathering!
