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Vegetarianized Recipe: Rosemary Grissini


Posted on October 6


Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or “The Walking Dead” adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!

Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus 200+ other tasty recipes to try. Check back each week for a new delish dish. You can also follow Vegetarianized.com on FacebookPinterest and Instagram!

Servings: Makes 32; 1 per serving
Time: About 40 minutes active; 3 1/2 hours total

2 tablespoons extra virgin olive oil
2 cups white flour
1 cup whole wheat flour
1 teaspoon salt
1 1/2 teaspoons yeast
2 tablespoons fresh rosemary, chopped fine
1 tablespoons kosher salt

1. In the bread machine bowl, add 1 cup warm water and extra virgin olive oil at the bottom. Add flours on top, then add salt and yeast in opposite corners. Start on 1 pound dough setting. After the dough comes together, add chopped rosemary so it gets incorporated.

2. Preheat oven to 400 degrees.

3. When dough is done (mine went about 90 minutes), turn out onto a lightly floured surface. Split in half and keep one half under a towel. With the first half, roll out to about 8" x 10". Cut into 16 strips. Repeat with other half of dough.

4. Sprinkle kosher salt on a flat surface. You can either press the strips into the salt and then twist them, or roll each strip into a cylinder and then into the salt - or do both.

5. Lay grissini on a cooking spray-coated cookie sheet or pizza stone, spacing 1" apart. Bake 15 minutes until golden. Repeat until all breadstick are cooked. Serve warm immediately, or store in an air tight container - they should last 3-4 days.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty - just that eating less meat can be part of a healthy, funs and, above all, tasty lifestyle.

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