It's been a week, but something pulls Joanna back into the kitchen. Yes, a new recipe is on the table! Leave all the paper things, put on the apron, prepare some ingredients, she's excited for Grissinis.
As reminded before, Grissinis somehow looked like bread stick. But once you bite and crack it into flakes, you'll see the difference. Grissinis in some places are considered as bread stick, no one blames, Grissinis are the original kind of bread stick.
The texture of Grissinis is not that crispy as regular bread stick, it is because Joanna puts additional ingredients in the basic bread ingredients. They are milk, olive oil, and malt syrup. This time, she also puts dry rosemary granules and grated Edam cheese into the dough to produce flavor. Yum!
After usual bread processing phases (you start to memorize the 5 phases, don't you?), the smell of something baked in the oven fills the air, and Joanna can't stand more than the last 20 minutes. So, when the oven dings, here is the result..
Fresh from the oven..
Serve few sticks only for appetizer
You know, you can flavor the Grissinis with other herbs or spices such as basil, sesame seeds, black pepper, or cheese only, whatever you like. Just remember, put them appropriately to avoid losing Grissinis' original taste, which is a bit salt and floury.
Black pepper flavor Grissinis
Grissinis are often served as appetizer, but you can also have them while watching tv. Joanna's cheesy-rosemary Grissinis are packed in jar, each contains gross weight of 750 grams. The light texture and the flavor will not stop you from bitting until the jar is empty. And if the main course takes so long, you will not want it any more after all. Hmm.. care for few bites ?
Email for order : ask.chefjoanna@gmail.com
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