Bread sticks with cheese recipe. Grissini - Proven Italian Breadstick Recipes

Grissini are crispy bread sticks from Italy. They are baked mainly from a yeast base, sprinkled with seeds or salt. An elegant dish is served in restaurants and bars as an aperitif, an appetizer for alcohol or to complete a dinner.

In our publication, we will talk about these interesting snacks:

• you will know where they came from,
• What are Italian grissini made from?
• what they season
• what to eat and how to serve.

We will open the most delicious cooking options and show the most appetizing photos.

All about grissini sticks - from history to recipes

The origin of the delicacy: two versions of the origin

• Fast forward to Piedmont (one of the territories of Italy) in the nineteenth century. The ruler of the country lived in sorrow because of the illness of the young heir. The prince had been ill for a long time. To alleviate the fate of the boy, the father ordered his cook to prepare such bread that would not harm the prince's digestion. The baker brought ghersino. History is silent on whether the crowned heads managed to solve their human problems, but the new dish quickly spread throughout Italy. And after some time, and outside the kingdom, they began to bake cute bread grissini.

• There is also a second version, which takes place on the network. You will have to travel back to Turin in the fourteenth century. A practicing doctor, whose last name is not mentioned, treated his wealthy patient for gastritis for a long time. But all attempts to bring relief to the nobleman failed. Then the healer decided to apply a special diet, the basis of the bark will be light food. It was also important to make the bread as light as possible. To do this, the doctor divided the yeast dough into small pieces and baked them in the form of sticks. This amount of bread was enough to satisfy hunger, and digestion was not overloaded. This is how Italian grissini sticks appeared - dietary help for a sick stomach.

How to cook grissini bread sticks - recipe features and tricks

Dough for grissini

It is made yeast - unleavened or rich. Accordingly, with the addition of oil (vegetable / butter) or without. Sugar, egg component is also at the discretion of the hostess. In general, if there is dough left from yeast pies / pies, it is quite possible to put it on grissini.

What toppings traditionally decorate the top of breadsticks

• coarse salt;
• nuts;
• sesame, linseed, anise, caraway seeds;
• spices, spices;

What is put in the dough

It can be different hard cheeses, grated; chopped olives, garlic, sun-dried tomatoes, Parma ham. Its slices can be wrapped around finished products when serving or, chopped very finely, rolled into the base.

The shape depends on the cutting of the base, its thickness, length. Italian grissini sticks, according to recipes, can be different:

• thick/thin;
• long/short;
• smooth/twisted.

It seems that even braided products will not lose their attractiveness. A ruddy crispy crust and a minimum of crumb - a childhood dream that bread consisted only of pink salmon. And it was successfully realized in overseas food.

The most delicious grissini - recipe with photo

Ingredients

For the base:

• wheat flour - 420 g;
• dry yeast - 5 g;
• granulated sugar - 25 g;
• vegetable oil - 40 ml;
• warm water - 250 ml;
• salt - 3 g.

For stuffing No1:

• olives - 20 pcs.;
• garlic - 2 cloves.

For stuffing No2:

• grated cheese - 200 g;
• sun-dried tomatoes - 100 g;
• black pepper - 1⁄2 tsp

Making Italian Grissini Bread Sticks

Mix the sifted flour with sugar, salt and yeast. Pour out warm water (30-40 degrees), oil. Mix and knead. First with a spoon clockwise, then with your hands. You need to knead for at least ten minutes. Pour a little flour on the table, put the mass out of the bowl and knead with your hands intensively and slowly. If you add too much flour component, there is a risk of getting too tight clogged dough. It should end up being flexible and light. At the end, you need to put it in a bowl under cling film and put it in a warm place for 20 minutes.

For filler No1, chop the olives and mix with chopped garlic.

For filler No2 - mix grated cheese and very finely chopped tomatoes with pepper.

During this time, the mass will have time to come up. We take it out of the bowl, put it on the table and divide it into two halves.

Gather one part into a ball, roll it into a rectangle 0.5 cm thick, sprinkle with olives and garlic (take 2/3 parts).

We put one third of the wide side on the olives, sprinkle with the remaining olives, cover with the remaining layer so that the filling is inside a kind of flat pie.

The resulting long rectangle is cut into smaller rectangles one and a half to two centimeters wide. We stretch each blank a little and roll it into a twisted stick.

Lay these pencils on greased parchment paper. At this time, we will make grissini with cheese and sun-dried tomatoes. The steps are repeated as above.

We put baking sheets with bread sticks in an oven preheated to 210 degrees for 10-15-25 minutes. It all depends on the thickness of the products and the capabilities of the oven. The indicator that determines readiness is their rudiness and delicious aroma.

Ready cheese grissini and olive put in a basket or on a dish. Serve with sauces. Crispy crust and soft fragrant pulp with spicy filling will not leave indifferent either the household or the guests.

The easiest grissini - a quick, easy recipe

• Place 20 g of fresh pressed yeast in a cup. Fall asleep 2 tsp. sugar and pour 100 ml of warm water. If you add hot - nothing will come of it. Yeast does not work in boiling water. The temperature should be up to 40 degrees. The mixture should stand for 20 minutes in warmth and turn into a hat.
• Sift flour (1 tbsp) into a bowl, pour in the yeast that has come up with a cap, mixed with sugar, pour 1⁄2 tsp of salt, mix. Add more flour (2-3 cups) so as to knead an elastic dough. Leave it to approach, covering with a film. Cover a baking sheet with parchment greased with vegetable oil.
• Knead the approached mass and roll into a sausage, which is cut into small pieces.

On a note

Before cutting into the dough, you can roll grated hard cheese during the kneading process and get grissini cheese sticks.

• Roll each lump with your hands into a sausage 15-25 cm long and 3-7 mm thick. You can scroll it a little, like a flagellum. Get a more interesting shape. The thinner the breadstick, the crispier it will be when it comes out.

You can come up with any filling for these bread sticks from Richard Bertine - sweet or more solid, “masculine” - with ham, bacon, cheese, olives. Or you can just sprinkle with sesame seeds - it will also be delicious.

But still, it will turn out tastier with cheese, and the sticks themselves will be much more appetizing - ruddy, fragrant, with a crispy cheese crust and a slightly moist crumb. During baking, it is very important not to overdry them, so the temperature regime must be monitored.

Ingredients

• warm water - 150 ml;
• pressed yeast - 10-12 gr;
• flour - 250 gr;
• salt - 0.5 tsp.
• sugar - 0.5 tsp
• provencal herbs - 1 tsp;
• cheese - 50 gr;
• pitted olives - 50 gr;
• vegetable oil - 1 tsp.

Cooking

Sift all the flour into a bowl, crumble the pressed yeast on top. Use your fingers to rub them into the flour (as if making butter crumbs).



Make a well in the flour, pour in warm water. First, dissolve in water 0.5 tsp. salt and sugar.



Mix the flour with the liquid until a lumpy dough forms.



Put it on a floured table, knead a homogeneous dough. You need to knead for at least 10 minutes, stretching the dough from the middle to the edges and again gathering it into a ball. So the dough is saturated with oxygen, and after such a batch it will rise faster and better.



Put the dough in heat for 1.5-2 hours. Do not open, shake or turn the bowl during this time. The risen dough will have a loose structure, it will become very soft.



Prepare the stuffing for the sticks. Grate cheese on a fine grater.



Cut the olives into small pieces (large ones will not stick well on the dough).



Put half of the dough on the table on the flour, stretch into a rectangular layer. The thickness of the layer is not more than 0.5 cm. Spread the chopped olives on top.



Sprinkle with cheese, herbs de Provence (or any spices you like).



Fold one third of the dough together with the filling towards the middle and press down.



Fold the second third in the same way, press.



With a sharp knife, cut the dough into strips 1.5 cm wide.



Now the strips need to be twisted with flagella, while pulling them to the sides. You will get such long sticks as in the photo. Place them on a parchment-lined baking sheet (or grease it with oil). Do the same with the rest of the dough.



Sticks need to stand warm for 10-15 minutes and then you can put in the oven. They are baked at a temperature of 220 degrees for no more than 10 minutes (if you want to get crispy, then keep longer).

Ingredients

500 g white flour

10 g yeast (fresh) or 1 tsp. dry yeast

350 g water (350 ml, you can use a measuring cup, but it is better to weigh)

Additionally:

200g cheese (I use Cheddar)

1 package of thinly sliced ​​bacon (I used 16 pieces - I cut them lengthwise, I got 32 pieces)

Cooking method:

You should get a very tender and silky bun.
Leave it covered with a towel or cling film in a warm place for 1 hour.

When the dough rises, take it out of the bowl onto a floured table.

We divide it into two parts, with each we do the following actions.

Stretch the dough with your hands, forming a rectangle. We do not roll, but we STRETCH!

Sprinkle the dough with grated cheese.

We fold the dough by the edges with the cheese inside, so that three layers are obtained.

We cut the resulting "puff" rectangle into strips 1 cm wide. I got 32 strips from two pieces of dough.

We lay out the previously cut into strips also 1 cm wide. Next to each piece of bacon we put a strip of dough, at the same time stretching it the same length as the bacon.

Take both strips by the ends (bacon + dough) and twist. Lay the rolled strips on a baking sheet lined with parchment. Cover with a towel and let rise in a warm place for 1 hour.

It often happens that the bread at home is over, and no one wants to run to the store to get it. Or it's just not possible. What to do in this case? Breadsticks baked quickly enough can help out. Many housewives know about this and often use this option. Moreover, the sticks are great not only with hot soup or tea, but also with regular milk, and with many other dishes. Today we will prepare this delicious food - lifesaver, moreover, with various additives and seasonings.

Recipe for sticks with cheese and aromatic herbs

You can use any cheese you have in your fridge at the right time. Required products: warm water - 150 ml, granulated sugar - one teaspoon, fast-acting dry yeast - one teaspoon, flour - 250 grams, salt - half a teaspoon, hard cheese - 200 grams, cumin and rosemary - half a teaspoon each, one chicken egg, olive oil - two tablespoons, poppy or sesame seeds. Cooking bread sticks with cheese. We make steam. Pour warm water into a cup, pour into it, mix, add yeast, cover - and let it stand for about 15 minutes.

In the meantime, cut fresh cumin and rosemary, grate the cheese. Sift flour into a large bowl, put salt, herbs and cheese, mix. Now add yeast and mix again. Add the egg and then knead the dough. To make it easier to knead, pour in olive oil, two tablespoons. Turn on the oven to heat up to 200 degrees. After 15 minutes, we begin to form bread sticks. To do this, we pinch off part of the dough and roll it out on the kitchen surface with our hands. Next, sprinkle some sesame seeds on the table and roll them into the dough. At the end of the process, put the sticks on a baking sheet covered with parchment, and send to the oven, where we bake for 10-15 minutes.

Recipe for grissini - italian bread sticks

Such products are available in every restaurant and cafe in Italy. For their preparation, the following products are needed. For the dough: flour - 600 grams, salt - two teaspoons, instant dry yeast - two teaspoons, water - 350 ml, olive oil - three tablespoons. For additives: coarse salt, dry herbs, cheese, poppy seeds, sesame seeds. Cooking grissini bread sticks. mix with salt and yeast. Add the butter to warm water and gradually add to the flour, constantly kneading the dough, which should turn out soft and elastic. Cover it and put it in a warm place for 60 minutes.

Then we divide into four parts, each of which is rolled into a thin layer, greased with butter and sprinkled with grated cheese, sesame seeds, dry Provence herbs. Press the powder a little with a rolling pin into the dough. Then we cut it into strips of two-centimeter thickness. We twist them into spirals and put them on a baking sheet with parchment, which we then send to the oven for half an hour, heated to 200 degrees. We cool the finished dish and store it in a bag or a closed container.

Recipe for sesame sticks

This dish may well replace the usual bread in some situations, for example, when decorating a buffet or a buffet table. Ingredients: fresh yeast - 50 grams, premium flour - one kilogram, granulated sugar - two tablespoons, salt - one teaspoon, one hundred grams of vegetable oil and Now consider a lean recipe for how to cook bread sticks with sesame seeds. Pour warm water into a deep bowl, exactly 500 ml, add yeast and sugar, stir and leave alone for 20 minutes.

Then add salt and stir again. Then add the whole kilogram of flour and start kneading the dough. At the end of the process, pour in vegetable oil and knead until the dough takes all the flour. Cover with a towel and leave at room temperature for 20 minutes. And then knead until smooth.

We form sticks and bake

After 40 minutes, divide the dough into three parts, roll them out in a thin layer and sprinkle with sesame seeds on both sides. Then cut into long thin strips up to one centimeter wide. We cover the baking sheet with parchment and put these strips on it. If desired, you can twist them into spirals, or you can leave them straight.

Before the breadsticks go into the oven, let them stand a little, about 20 minutes. But it is no longer necessary that they do not increase much in size. Preheat the oven to 200 degrees, put a baking sheet in it and bake the sticks for 15 minutes. When ready, immediately remove from the baking sheet and collect vertically with a bouquet. Serve on the table in a basket or tall vase.

Traditional bread sticks: recipe

Here is another recipe for traditional Italian handmade bread sticks. Products: dry yeast - 1/3 of a package, can be replaced with one tablespoon of fresh baker's, warm water - 100 ml, sugar sand - one pinch, malt extract - two teaspoons, salt - one tablespoon, premium flour - half a kilogram. We will use a glass container to knead the dough. Warm it up by pouring hot water. Then we wipe dry, put the yeast, pour in warm water and add a pinch of granulated sugar.

Stir until the yeast dissolves, and leave it alone for 15 minutes. Knead a third of the flour and salt with a wooden spatula. Gradually add another third of the flour, constantly kneading, until the mass doubles in volume. To knead the dough, prepare a work surface and sprinkle with flour. We spread the mass from the bowl and, adding a little flour, knead the dough for ten minutes. It should become elastic and smooth. We make a big ball out of it.

The process of making bread sticks in Italian

We tear off a small piece, the size of a walnut, form a ball out of it and put it on a table sprinkled with flour. We do the same with the rest of the test. The result should be approximately 30 balls. We take one of them, knead it with our hands, then put it on the table and roll it out to the shape of a thin long sausage. Transfer to a baking sheet greased with oil or fat. We repeat the operation with other balls, folding on and eating our future bread sticks (about 30 pieces). Preheat the oven to 280 degrees and send a baking sheet into it for 10 minutes. Then we take it out and turn the products over.

And back into the oven. Already 7-8 minutes. No need to allow brown baking. Let them cool down - and you can serve. Cooked correctly according to this recipe, the sticks should be crispy. Place the damp dish in the oven for a couple of minutes just before serving.

Crispy breadsticks have earned people's love for their versatility. Children love them because fragrant long “fingers” can replace the usual bread, men are happy to crunch on salted straw with a glass of beer, and the housewives are simply glad that with the help of one recipe, introducing minor nuances into it every time, you can cook an interesting dish to feed even the most fussy fussy!

How did these sticks come about?

As many as three countries are fighting for the palm for the invention of bread sticks. These are: France, Italy and Asia. In Russia, this simple and light snack is also far from new, but we, of course, cannot compete with the three-hundred-year history of the Italian recipe for the famous grissini. The Italians, unlike their competitors, even call the name of the inventive baker - Antonio Brunnelo, who, by order of King Victor Emmanuel II, first served a kind of bread that did not burden the stomach on the royal table.

Arguing their claims, the French put emphasis on the main culinary national trait - sophistication, and do not want to put up with circumstances due to which someone can get around them in this feature. As for the Thais, they are simply stating the fact that bread sticks have been their national dish since time immemorial.

Classic

Grissini sticks are considered classics of crispy straws made from bread dough. They are often referred to as fast food snacks. But this is not entirely true - quickly breadsticks of Italian origin only disappear. But it will take time to knead the dough, proof and bake - and not less than an hour.

When baking snack bread, take care of a suitable sauce - as a sweet dish for tea, it can be honey, chocolate paste or nougat, as an option for dinner - tartar sauces, remoulade or any other you like.

Technological data

In the language of technologists, bread sticks are a yeast (or yeast-free) bakery product prepared by drying in an oven. In the manufacture of products, it is possible to use various additives that change the taste characteristics of the finished dish.

The most common seasonings and additional ingredients that are popular in home-made breadsticks are:

• Sesame, cumin, rosemary, coarse salt, sugar.
• Pieces of carrots, bell peppers, garlic, onions.
• Son - hard or soft.
• Caramel, nougat, chocolate, honey, condensed milk.

Bread sticks can be prepared immediately in large quantities, as they have a shelf life of about a week. You can restore the aromatic and taste qualities of products at the end of the shelf life by drying them for a short time in a preheated oven.

Nuances and secrets of cooking

Bread sticks can be prepared unplanned! Sometimes during baking or frying pies, the filling runs out, and the dough remains unused. Or you just find a long-forgotten briquette with dough in the freezer. In this case, it remains only to form straws, enhance its taste with the necessary ingredients, and excellent snacks are ready.

Here are some more interesting features of cooking sticks:

How to make sticks in a silicone mold

Now silicone molds for making Italian bread sticks have appeared on sale, which are thus obtained evenly and at the same time they all come out the same size and equal baking. You can use the form even in the microwave or on the middle rack in the oven, but not in the grill mode.

Before the first use, the mold must be washed, dried and slightly oiled. Then fill the grooves with the prepared dough up to the highlighted mark and place in the microwave. After 2.5 minutes, the sticks are usually ready. Before removing them from the mold, the silicone must be allowed to cool.

Grissini: cooking recipe

The most real grissini sticks are made long, from 20 to 30 cm.

Ingredients:

• 100 ml of curdled milk, kefir or sour milk;
• 150-160 g white flour / s;
• ½ tsp instant yeast;
• ½ teaspoon of granulated sugar;
• ½ teaspoon of medium salt and 1 teaspoon of coarse salt, for sprinkling.

In a fermented milk product heated to 40 0, stir in the flour with a wooden spoon, but do not achieve uniformity. Put the bowl of dough in a plastic bag and wait half an hour until gluten forms in the dough. Only now you can add all the bulk components to the dough and knead the body until plasticity.

Place the bowl in the bag again, this time for 40-50 minutes, as the dough should rise well. Then, having slightly kneaded the mass, form 16 oblong twisted strips with a thickness of 3 to 8 mm and place them on a baking sheet covered with parchment.

If you grease the sticks with lysien or yolk, you do not need to moisten them additionally, but it is advisable to lightly sprinkle the dry dough with plain water and sprinkle with spices at the same stage. We bake sticks at 180-200 0 for 15-18 minutes.

Grissini with mustard and onion

Another interesting grissini recipe is for lovers of a subtle mustard flavor.

Ingredients:

• 1.5 cups flour;
• ½ cup of water;
• 5 g dry yeast;
• 1 teaspoon (without a slide) - salt and sugar;
• 6 art. spoons of olive oil;
• 3 art. spoons of spicy mustard (ready);
• 1 small onion;
• 4 tbsp. spoons of sesame seeds.

How to cook

Fry a finely chopped onion in oil until golden brown, cool. Knead an elastic plastic dough from all the ingredients, and at the very end of the kneading add the cooled onion. Form a ball from the whole dough and roll it into a thin cake about 8 mm thick. Cut into thin strips, twist each strip with a flagellum and carefully place on a baking sheet covered with parchment. Now the sticks should be generously sprinkled with sesame seeds and baked at 200 0 C for 15 minutes.

Cheese sticks

Breadsticks with cheese are just perfect for a big beer party, where other bread products look out of place, but some alternative to chips and "kirieshki" is still needed.

Ingredients:

• 150 ml of water;
• 2 cups of flour;
• 120 g of hard cheese;
• 9 g dry yeast;
• 1 teaspoon of honey, salt, olive oil;
• 3 art. spoons of milk;
• 3 teaspoons of sesame and poppy seeds.

Making cheese sticks

In water heated to 40 0, dilute the yeast, and then honey. In a separate bowl, mix flour with salt and olive oil. Stirring the dough in one direction, pour the honey-yeast liquid into the flour and knead vigorously into a tight elastic dough. When it almost stops sticking to your hands, pour finely grated cheese into a bowl and continue kneading until the dough is ready.

It takes only half an hour to proof the dough. The formation of bread sticks is carried out similarly to the previous recipes, with the only difference - each stick on the baking sheet must be greased with a brush dipped in milk, and only then sprinkled with sesame seeds.