Breadsticks

Delicious Recipe for Grissini with Tomato Pesto and Rosemary Sticks

Total Time: 1 hour and 15 minutes
Preparation Time: 35 minutes
Baking Time: 40 minutes
Number of Servings: 6-8 servings

Introduction

If you're looking for a quick and tasty recipe to impress your family or friends, you've come to the right place! These grissini with tomato pesto and rosemary sticks are not only delicious but also extremely versatile. Perfect as an appetizer, snack, or accompaniment to a meal, these dishes have a crunchy texture and a rich flavor, thanks to the combination of simple yet flavorful ingredients. Plus, the preparation process is so enjoyable that you'll want to repeat it again and again!

A Bit of History

Grissini have a rich history, originating from the culinary traditions of various cultures. They are often associated with moments of conviviality and socializing, served alongside a glass of wine or as an appetizer at festive gatherings. Tomato pesto, a less common variant, brings an interesting twist, combining intense flavors of sun-dried tomatoes, garlic, and olive oil. And the rosemary sticks offer an unmistakable aroma that will delight your senses!

Ingredients

For grissini:
- 350 g all-purpose flour
- 100 g cornmeal
- 30 g melted butter
- 30 ml olive oil
- 25 g fresh yeast
- 1 teaspoon fructose (or sugar)
- A pinch of salt
- 240 ml warm water
- 2 tablespoons tomato pesto

For rosemary sticks:
- Remaining dough from grissini
- 1 teaspoon chopped rosemary
- 2 tablespoons olive oil for brushing

Step by Step

1. Preparing the dough: Start by combining the two types of flour in a large bowl, adding a pinch of salt to enhance the flavor. It's important to mix the flours well so that the salt is evenly distributed.

2. Activating the yeast: In the center of the flour mixture, add the crumbled yeast, fructose, and 100 ml of warm water. Let the mixture sit for about 15 minutes. This step is crucial, as the yeast needs warmth to activate fermentation, and the fructose will help sweeten the dough.

3. Kneading the dough: Once the yeast has started to activate, add the melted butter and olive oil. Knead the dough, gradually adding the remaining warm water until you achieve a consistent and elastic dough. You may not need all the water, so add it gradually. Kneading is important for gluten development, which will provide elasticity to the dough.

4. Rising the dough: Once the dough is well-kneaded, place it in a bowl greased with oil and cover it with a clean towel. Let it rise in a warm place for 35-40 minutes, or until it doubles in volume. This is when the yeast works its magic!

5. Shaping the grissini: After the dough has risen, divide it into two equal parts. Roll out one half into a rectangular sheet. On one half of the sheet, spread the tomato pesto, ensuring it is evenly distributed. This step will give the grissini a delicious flavor and an attractive appearance.

6. Twisting and cutting the dough: Place the other half of the dough over the one with pesto. Cut the dough into narrow strips, then twist each strip to create a spiraled appearance. Arrange the grissini on a baking tray lined with parchment paper, leaving enough space between them to puff up.

7. Baking the grissini: Preheat the oven to 180°C. Bake the grissini for 15-20 minutes or until they turn golden and crispy. You'll smell the delightful aroma of the pesto throughout the kitchen!

8. Preparing the rosemary sticks: From the remaining dough, shape long sticks on a greased work surface. Season them with chopped rosemary. Bake the sticks on a baking tray lined with parchment paper for 15-20 minutes, until they are lightly browned.

9. Serving: These grissini with tomato pesto and rosemary sticks are delicious both warm and at room temperature. You can serve them as an appetizer alongside a yogurt dip with dill or a fresh salad. They also pair perfectly with a glass of white wine or a refreshing cocktail!

Helpful Tips

- Ingredients: Make sure to use good quality flour for the best results. Cornmeal adds a unique texture and a slightly sweet flavor, but you can adjust the proportions to your liking.
- Yeast: If you don't have fresh yeast, you can use dry yeast (about 10 g). Activation will not be necessary; just add it directly to the flour mixture.
- Variations: You can experiment with different flavors for the pesto, such as green olives or fresh herbs. You can also add grated cheese to the dough for an even more intense flavor.
- Storage: The grissini keep well in an airtight container for a few days, but they are most delicious when freshly baked.

Nutritional Benefits

These grissini are a good source of carbohydrates and can be successfully integrated into a balanced diet. Cornmeal adds fiber, aiding digestion, while olive oil is rich in healthy fats. Tomato pesto brings antioxidants from tomatoes, contributing to cardiovascular health.

Frequently Asked Questions

1. Can I use other types of flour?
Yes, you can experiment with whole wheat flour or gluten-free flour, but the texture and flavor may vary.

2. How can I make the grissini spicier?
Add spices such as garlic powder, chili, or herbs to the dough for an extra flavor boost.

3. Can I freeze the grissini?
Yes, you can freeze the baked grissini. Make sure they are completely cooled and store them in an airtight container.

Conclusion

These grissini with tomato pesto and rosemary sticks are not only a delicious choice but also an excellent way to impress your guests. With a combination of simple yet flavorful ingredients, this recipe will surely become a favorite in your kitchen. So, don't hesitate, gather the ingredients, and enjoy cooking! Bon appétit!