Hmm. What to do with that leftover prosciutto? Better wrap it around some Italian breadsticks (grissini). Grissini are infused with olive oil, but since the oil infuses just as nicely when drizzled over the unbaked sticks as when mixed into the dough, you have a variety of choices of which pre-mixed dough to use– you don’t have to use an olive oil dough (even our olive oil dough will need additional oil). This batch was made with a basic peasant dough (page 46), but as below, it works nicely with any of the listed ones.
Immediately after being photographed, the grissini consented to being wrapped with strips of prosciutto and consumed with white wine.
Makes a generous handful of grissini
Use any of these pre-mixed doughs: Boule (page 26), European Peasant (page 46), Olive Oil (page 134), Light Whole Wheat (page 74), or Italian Semolina (page 80)
1/2 pound (orange-size portion) of any pre-mixed dough listed above
Olive oil for drizzling, preferably extra-virgin, dispensed from a small-tipped squeeze bottle
1. Preheat the oven to 400 degrees F. A baking stone is optional, but if you’re using one, allow for a 20 minute preheat, otherwise 5 minutes is adequate.
2. Line a cookie sheet with parchment paper or a silicone mat, or simply grease it well with olive oil.
2. Take a small piece of dough and gently roll it into a ball. Gradually stretch and roll the ball on a lightly floured wooden board until you achieve sticks with a diameter of about 1/8 to 1/4 inch. Lay them out on the prepared cookie sheet with an inch or so between each stick.
3. Generously drizzle a stream of olive oil over each stick.
4. Bake near the center of the oven for approximately 6 to 10 minutes. Grissini are done when they are nicely browned and beginning to crisp (they will firm up when they cool). Serve plain as an hors d’oeuvre or with one half wrapped with a prosciutto strip.