Onion and Black Pepper Grissini
by Tarla Dalal
Added to 80 cookbooks
This recipe has been viewed 17466 times
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.
Nutrient values per grissini
|Vitamin A||53.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.2 mg|
|Folic Acid||1.7 mcg|
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