Subject: Grissini
From: Unicorn (unicorn@indenial.com)
Date: Tue Apr 10 2001 - 10:20:10 EDT
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F O O D F U N N Y
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Reader Laura Soule asks:
What was the outcome when a lawyer sued because he tore his clothes
when he slipped on a banana skin?
He lost the suit on appeal.
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T O D A Y ' S R E C I P E
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Better known as "breadsticks," grissini (singular: grissino) are a
specialty of Turin, Italy.
Grissini
3 1/2 cups (875 ml) all-purpose flour, plus additional for kneading
1 1/3 cups (330 ml) water
2 Tbs (30 ml) lard or extra-virgin olive oil
1 Tbs (515 ml) sugar
2 tsp (10 ml) salt
1 tsp (5 ml) instant yeast
Combine half the flour with the remaining ingredients and stir to
blend. Add the remaining flour a little at a time, until the dough is
too stiff to stir with a spoon. Turn the dough onto a floured surface
and knead for 10 minutes, adding the remaining flour as you knead.
Shape the dough into a ball and allow to rise in a greased bowl until
doubled in volume, about 1 hour. Punch the dough down and shape into
a flat rectangle. Allow to rest covered for 15 minutes. Cut the
dough into 30 long narrow strips and pull or roll them into long round
sticks. Place on a lightly floured baking sheet and bake in a
preheated 450F (230C) oven for about 15 minutes, until light golden
brown. Makes 30 breadsticks.
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