Hand-pulled walnut grissini
Grissini stirati (‘pulled’ grissini), are named for the way they’re shaped by pulling from either end of a finger-shaped piece of dough to create long, thin breadsticks. They’re the perfect thing to nibble to pass the time as you wait for your main meal, to roll some prosciutto around for aperitivo or even dip into caffè latte
for breakfast (as once was the custom). Walnut grissini are one of my personal favourites (they go beautifully with pâté or a cheese platter), but you could also try adding sesame seeds, poppy seeds or any of your favourite herbs in here, too – or leave these extra ingredients out entirely for smooth, plain grissini, perhaps just dusted first in some semolina before pulling.
MAKES ABOUT 25
12g fresh yeast (or 1¾tsp
active dry yeast)
½tbsp sugar
250ml lukewarm water,
or as needed
2tbsp olive oil, plus extra
for brushing
500g bread flour, plus extra for dusting (see Cook’s Note, right) 1½tsp salt
100g chopped walnuts
1 In a large bowl, combine the yeast, sugar and water. Let it sit for about 10min, or until the yeast dissolves and becomes foamy. Stir in the olive oil, then add the flour and mix until it comes together into a dough.
2 Knead the dough on a lightly floured surface until it is smooth, soft and elastic. This should take about 8-10min. Alternatively, use an electric mixer: this should take 3min. Add the salt and walnuts towards the end, kneading until well incorporated.
3 Flatten the dough into a long rectangle about 1cm thick, then, taking the short ends, fold into thirds. Place the dough on a well-floured or well-oiled surface. Lightly brush the top with olive oil, loosely cover with plastic wrap and leave it to rise in a warm corner of the kitchen for about 1hr, or until doubled in size.
4 Preheat the oven to 230°C/210°C fan/gas mark 8. To shape the grissini, take a large, sharp knife and cut the dough across the short side into pieces no more than 1cm wide.
Next, gently pull each piece of dough from both ends, between the thumb and forefinger of both hands. Stretch to the width or length of your baking sheet (don’t worry about them being precisely the same length and width; the thicker parts will be softer and the thinner parts crunchier).
5 Place the breadsticks on a lightly oiled baking sheet (or line with baking paper), a few centimetres apart. Continue with the rest of the dough.
6 Bake the breadsticks in batches until they’re golden, about 10-12min, depending on how thick or thin they are. Remove from the oven and cool on wire racks.
7 Eat them immediately or store in a paper bag at room temperature for up to 3 days. If they lose their crunch, heat them in a low oven at 150°C/130°C fan/ gas mark 2 for about 10min.