Yesterday we went grocery shopping at the Italian supermarket. While waiting in line at the cash register I saw several boxes of grissini<\/em>, and suddenly it crossed my mind that I’ve been having those on my to-do list for a while now. So I had two options: Either buy them – which automatically leads to having more time off during the well deserved weekend – or make them. Guess what? I picked the latter one.<\/span><\/p>\n

This is my very first attempt. So I decided to give it a try with almost the same ingredients that I usually use when I make bread or pizza. And the result was surprisingly good! The experiment turned into a recipe to be added to my recipe book, and after passing the test here I am sharing it with you :)<\/span><\/p>\n

I could have sticked to the simple plain version, as they are known in Italy most of the time. But I wanted to give it a try with black olives. As much as I love<\/em> olives, they couldn’t be missing! The other twist included homemade\u00a0capocollo. Capocollo (capo = head, collo = neck)\u00a0<\/em>is a sort of dry-cured ham that is part of the many homemade products that are very common in Calabria., and not only. This one I have used has been made by my aunt, which makes it even more special to me, besides tasting so good!<\/span><\/p>\n

Coppa is probably the most common ‘ham’\u00a0<\/em>that can be found outside of Italy. Otherwise you can always use regular ham, or bacon. Herbs and parmesan cheese are other alternatives that I can think of. No matter which twist you will pick, there’s enough for every taste :)<\/span><\/p>\n

<\/a> <\/a> <\/a> <\/a> <\/a><\/p>\n

\u00a0Ingredients:<\/strong><\/span><\/p>\n

250 g \/ 8\u00be oz of flour<\/span><\/p>\n

130 ml \/ 4\u00bdfl oz of lukewarm water<\/span><\/p>\n

7 g \u00a0\/ \u00bc oz\u00a0of fresh yeast (alternatively dry yeast: 1\/3 of the fresh yeast amount!)<\/span><\/p>\n

\u00bd tsp of sugar<\/span><\/p>\n

1 level tsp of salt<\/span><\/p>\n

2 tbsp of extra virgin olive oil<\/span><\/p>\n

additional olive oil to brush the grissini<\/em><\/span><\/p>\n

* \u00a0* \u00a0* \u00a0* \u00a0*<\/span><\/p>\n

Mix the lukewarm water with the yeast and sugar in a large bowl. Add the flour, salt, and olive oil.<\/span><\/p>\n

At this point add the chopped olives or\/and ham. If you decide to try different versions of it, I recommend splitting the recipe into different bowls and add the additional ingredients separately. This will make your life a lot easier than adding them after<\/em> the dough has been kneaded!<\/span><\/p>\n

Knead until you get a smooth dough.\u00a0Cover it up and let it rest for about 1\u00bdh in a warm place.<\/span><\/p>\n

Preheat the oven to 180\u00b0C\/356\u00b0F.<\/span><\/p>\n

Roll out the dough into a rectangle (approx. 1cm \/ almost \u00bd inch thick). Cut out strips of the dough. Now hold with your hands both ends of each strip and gently pull it a little longer while barely twisting it.<\/span><\/p>\n

Place immediately on a baking sheet covered baking sheet.<\/span><\/p>\n

Brush the breadsticks with olive oil and bake for about 20-30min until lightly golden-brown.<\/span><\/p>\n

Enjoy them as a starter or as a snack with dips!<\/span><\/p>\n

Prep Time: 2\u00bdh<\/span><\/p>\n

Makes 1 baking sheet<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Yesterday we went grocery shopping at the Italian supermarket. While waiting in line at the cash register I saw several boxes of grissini, and suddenly it crossed my mind that I’ve been having those on my to-do list for a while now. So I had two options: Either buy them – which automatically leads to […]<\/p>\n","protected":false},"author":1,"featured_media":955,"comment_status":"open","ping_status":"open","sticky":false,"template":"template-page-builder.php","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[11,5,10],"tags":[240,238,239,241,141],"_links":{"self":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/945"}],"collection":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/comments?post=945"}],"version-history":[{"count":6,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/945\/revisions"}],"predecessor-version":[{"id":958,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/posts\/945\/revisions\/958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media\/955"}],"wp:attachment":[{"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/media?parent=945"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/categories?post=945"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mediterranealicious.com\/wp-json\/wp\/v2\/tags?post=945"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}