Best Grissini With Prosciutto Recipes

GRISSINI

Steps:

• Stir together yeast, 1/4 cup warm water, and sugar in bowl of mixer and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)
• Add semolina flour, "00" flour, and salt to yeast mixture along with oil and remaining 1 1/4 cups warm water and mix at low speed until a very soft dough forms. If necessary, mix in just enough "00" flour (up to 1/4 cup) to prevent dough from sticking to side of bowl. Increase speed to medium and beat, scraping down side of bowl occasionally, until smooth and elastic, about 5 minutes (dough will be soft). Scrape dough into center of bowl and dust with 2 tablespoons additional "00" flour. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, about 1 1/2 hours.
• Preheat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Punch down dough and turn out onto a floured surface (do not knead), then cut dough in half. Keeping 1 half covered with plastic wrap, cut other half into 16 equal pieces and roll each into a 15- to 16-inch rope (1/8 to 1/4 inch thick), lightly dusting your hands if dough is sticky. Arrange ropes 1/2 inch apart on 1 baking sheet, then make more ropes with remaining dough and arrange on second baking sheet.
• Bake, switching position of sheets halfway through baking, until grissini are pale golden and crisp, 30 to 35 minutes total. Transfer to racks to cool.

PROSCIUTTO-PARMESAN GRISSINI (PUFF PASTRY BREADSTICKS)

Steps:

• Thaw frozen puff pastry by bringing to room temperature, covered in plastic wrap, for 30 minutes. Preheat oven to 400 and line two baking sheets with parchment paper.
• Sprinkle a large cutting surface with flour. Place puff pastry sheet on top of prepared surface and carefully unfold, making a 9-10 inch square. Brush with beaten egg. Top with cheese and press into the pastry dough. Cut the square into 16 strips Place strips 1/2 inch apart and bake for 10 minutes, grissini should be lightly golden. Cool for 15 minutes.
• Cut each slice of prosciutto into four thin strips and wrap one diagonally around each breadstick. Serve immediately.
• FREEZING: Grissini can be frozen after the 15-minute cooling period. When ready to serve bake at 350 for 6-8 minutes if frozen and 2-3 minutes if thawed.

PROSCIUTTO-WRAPPED GRISSINI

Steps:

• Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.

MESCLUN WITH PROSCIUTTO GRISSINI

Steps:

• Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside.
• In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts.
• Take 2 prepared grissini and place them on top of each salad forming an "x". Serve immediately.
• Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets.

GRISSINI WITH PROSCIUTTO

Steps:

• Wrap 1 piece of prosciutto around each breadstick and arrange on a serving platter.