Grissini

Make some grissini, pour yourself a cocktail, pile the curls on top of your head American Hustle style, paint your lips red, slap on your grooviest disco duds and boogie shoes and let's partay!



Grissini
adapted from Nicole Stich's Delicious Days
Makes about 24

1 teaspoon dry yeast
125ml warm water (40 - 43 C)
250g "00" flour
1 scant teaspoon fine sea salt
1 tablespoon olive oil
3 tablespoons Nutty Cumin Dukkah (recipe below)
3 tablespoons finely grates parmesan (I always use Parmigiano-Reggiano)

For the Nutty Cumin Dukkah:
From Annabel Langbein's Simple Pleasures

1 cup natural almonds

1/2 cup hazelnuts
2 tablespoons cumin seeds
1 tablespoon coriander seeds
1 1/2 teaspoons fennel seeds
2 teaspoons black sesame seeds
1 teaspoons flaked sea salt

Make the Dukkah:
Preheat oven to 180°C fan forced.

Spread the hazelnuts on one baking tray and the almonds and cumin, coriander, fennel and sesame seeds on another tray and roast in oven about 10 minutes or until toasted. Transfer hazelnuts to a clean tea towel and rub nuts in tea towel to remove as much of the hazelnut skin as possible; cool.

Tip everything into a food processor and process to form fine crumbs.

Make the Grissini:

Put the yeast and warm water into a small jug, stir with a fork and set aside for 5 - 10 minutes until foamy.

In the bowl of an electric mixer fitted with a dough hook, mix the flour and salt together. Add the yeast mixture and the olive oil and mix on low speed for 5 minutes, until the dough is smooth.

Turn the dough out onto a lightly floured work surface and knead briefly. Put it in a lightly oil bowl and cover with a clean tea towel. Leave in a warm spot for an hour.

Preheat the oven to 200 C. Line a large baking tray with baking paper.

Take the dough and roll it out into a rectangle about 1cm thick. Using a sharp knife, cut it into 24 finger-size portions. Roll each portion into a thin sausage shape.

Sprinkle the dukkah onto a baking sheet and roll 12 of the dough portions in it, covering them generously.

Sprinkle the parmesan onto a separate baking sheet and roll the remaining 12 portions in it, completely covering them.

Set the grissini on the the prepared baking tray and bake for about 15 minutes, until golden. Remove them from the baking tray and let them cool on a wire rack.