Every Grazing Table requires a grissini of some sort. These are so good, don’t wait for the grazing table event to make them. They would make a fabulous starter wrapped in prosciutto, shaved zucchini, or served with a few shards of Parmesan. This recipe appears in my very cute Amazing Grazing ebook and it is so good that I will be including it in my new big book...hopefully out in 2020! Watch this space.
In the meantime...you get to try this one early. On me! Amazing Grazing! We also videoed the recipe at our Amazing Grazing Christmas event at European Foods in November 2019. It is worth a watch...You will wish you had a breadmat...just saying.
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. We are adding more courses in 2022. Check us out!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Need
- 75 Grams Parmesan cubed
- 1 Teaspoon dry yeast granules
- 300 Grams water
- 500 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Pink Salt Flakes plus some more BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- dried Italian herb mix to taste (you need a lot!)
- 2 Teaspoons garlic powder
Do
- 1
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 2
Without cleaning, place yeast and water into the Thermomix bowl and warm 2 min/37°C/speed 1.
- 3
Add flour and salt and blend 6 sec/speed 6. Knead 3 min/speed 8.
- 4
Turn out onto a lightly floured mat and knead into a ball. Oil a glass or ceramic bowl and place the dough into the bowl. Cover and allow to double in size. Due to the low yeast content this will take some time.
- 5
When you are ready to roll, preheat the oven to 200°C and line 2 large baking trays with paper.
- 6
Divide the dough in half and keep one half covered. Lay your bread mat out and cover it with some of the milled cheese, a good amount of dried herbs, some crushed pink salt flakes and a little garlic powder.
- 7
Cut off a small piece of the dough and roll it on top of the mixture on the bread mat into a long pencil thickness grissini, no longer than the length of your trays. Fill the tray, laying them carefully so they do not touch.
- 8
Bake 12 minutes or until crispy and dark brown. They will be very fragrant. While the first tray is cooking, roll the second and keep this on repeat until you have finished all of the dough.
- 9
These will keep very well in the freezer, and up to 2 weeks in the cupboard, though the best day to eat them is the day you make them. You can simply reheat straight from the freezer for instant freshness!
