Onion and Black Pepper Grissini
by Tarla Dalal
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There are many stories as to the origin of grissini (italian for breadsticks). One favourite story is that a baker in turin in the 1660s shaped them out of bread dough in response to a request by the local savoy duke who suffered from indigestion. This recipe of grissini is made without using yeast and is very quick to prepare. Store them in an air-tight container. They may need to be refreshed in a hot oven before serving. These onion and pepper flavoured sticks are great to serve with soup or a dip or just to be eaten on their own.
- Heat the butter in a pan and sauté the onions in it till they are translucent.
- In a bowl, combine all the ingredients and knead gently into a stiff dough, using very little water.
- Divide the dough into 2 equal portions and roll out each portion into a 6 mm. (1/4'') thick sheet. Prick with a fork at regular intervals.
- Cut into strips of 12 mm. (1/2") width and 60 mm. (21/4") length.
- Place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they are golden brown.
- Allow them to cool and store in an air-tight container.
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