Envision how excellent these grissini will be with your charcuterie spread!

Get the dish.

Grissini with Herbs and Parmigiano-Reggiano.
Recipe thanks to Scott Conant.
Level: Intermediate.
Overall: 2 hr 5 minutes (consists of increasing time).
Active: 50 min.
Yield: about 150 breadsticks.

We used to have these at the bar of a dining establishment I operated at years back. People enjoyed that they were delicious, fragile and addictive!

Components.

5 grams fresh yeast.
1 big egg.
2 teaspoons extra-virgin olive oil, plus more to coat.
2 teaspoons entire milk.
1 teaspoon molasses.
1 3/4 cups plus 4 teaspoons bread flour.
1/3 cup finely grated Parmigiano-Reggiano, plus more carefully grated for scattering.
2 teaspoons finely chopped fresh chives.
1 1/2 teaspoons kosher salt.
1 teaspoon finely sliced fresh parsley.
1 teaspoon carefully sliced fresh thyme.
1/2 teaspoon carefully sliced fresh rosemary.
1/8 teaspoon sweet paprika.
Semolina flour, for dusting.

Directions.

Special equipment: a kitchen area scale; a pasta-rolling device.

In the bowl of a stand mixer, blend the yeast with 1/3 cup plus 4 teaspoons warm water and let sit until bubbly, about 5 minutes. Blend the egg in a small bowl. Set aside 20 grams of the whisked egg in a different little bowl to contribute to the dough; reserve the staying whisked egg for the egg wash.

Connect the dough hook to the mixer, add the olive oil, milk, molasses and booked 20 grams of blended egg to the bowl and mix well to integrate. Include half of the bread flour and mix for 8 minutes, ensuring there are no swellings. Include the rest of the bread flour, the Parmigiano-Reggiano, chives, salt, parsley, thyme, rosemary and paprika and mix/knead for 7 to 8 minutes, then get rid of the dough from the bowl and knead for an additional 2 to 3 minutes by hand. Refrigerate the dough in the bowl up until doubled in size, about 1 hour.

Heat a stove to 300 degrees F or a routine oven to 325 degrees F.

Flip 2 baking sheets or half sheet pans upside down and coat lightly with olive oil. Sprinkle semolina on your work surface area.

Remove the dough from the bowl and fold it over to get rid of any large air pockets. Divide the dough in half and dealing with one half at a time and utilizing a pasta-rolling maker, roll the dough from thickest to thinnest setting up until the dough is 1/16 inch thick. (The last or 2nd to last setting on the device.) Cut the rolled-out sheets in half. By hand or using the linguine or spaghetti attachment, cut the dough sheets into thin hairs (1/8- to 1/16-inch, depending on what cutter you utilize) and dust them with the semolina flour to keep them different. Repeat with the staying dough. Transfer the hairs lengthwise to the upside-down baking sheets, leaving about 1/2 inch in between each. Stretch the strands so they are the length of the baking sheet (trimming off any excess). With a little pastry brush, brush the hairs with the reserved egg wash, then sprinkle gently with extra Parmigiano-Reggiano.

Bake till golden brown, 12 to 15 minutes. If the breadsticks stay with the pans at all, you might require a fish spatula to help launch them. Let cool entirely, then store in an airtight container. They will last for a week.

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