Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Rye Flour Grissini Breadsticks / Il Ricettario del Mulino di Maroggia: Grissini alla farina di segale

 

Rye flour, you name it I’ve baked it! Or have I? Well so far for Maroggia’s Mill Cookbook? I baked an orange and thymian cake, gluttonous vegan cookies, blinis and many other recipes. But I forgot about grissini! Here then the recipe for Maroggia’s Mill rye grissinis! Crispy and fragrant… try out rolling the dough in cornmeal or breadcrumbs to make them more crunchy and irresistible.

Maroggia’s Mill Cookbook: Sage and Mixed Seeds Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla salvia e semi misti

Do you know what it takes to make me happy? Hand me a pack of proper grissinis and this will keep me good, quiet and happy for a good half an hour…just long enough for me to eat them all! There is nothing I can do, they are simply irresistible to em! It has been a while since I have baked a batch especially for Maroggia’s Mill Cookbook so I came up with a new version, which have passed successfully my guinea pigs’ test. To add more crispiness and crunch I added some mixed seeds which Alessandro, production director at Maroggia’s Mill and my faithful miller, handed me over the last time I visited. I added some dried sage too. The result is fragrant, aromatic, crisp and extremely addictive. Try the recipe and let me know what you think about those ones!

Semolina Flour Tozzetti / Tozzetti di semola rimacinata fine

Bread sticks, bread sticks…an endless love. Grissini have always been my favourite snack (as a child when we went out for a pizza I would steal grissini bags to all diners at our table, then grissini became the staple snack I would nibble during trips on trains when I went at the university), I never get tired of trying new recipes and mix of ingredients. This time I tried to put together one of my favourite flour (the friscello or fine semolina) with some farina bianca nostrana, equivalent of a strong bread flour. From the fridge I removed a tiny jar of shortening which was left from making pies, mainly out of curiosity (shortening is often amongst the ingredients of artisanal bread sticks that can be found in shops and supermarkets) as it seemed the right amount for this recipe and waste not want not, right? I used some refreshed and very active liquid sourdough and voilà the perfect recipe is served, more out of luck than anything else. I’m not sure whether the flour, lard or simply the mix of all these ingredients made the trick, but this recipe is among the best I’ve created so far. These tozzetti (meaning stocky, as I named them for their flat, short and thick shape) are the apotheosis of crunchiness.

Maroggia’s Mill Cookbook: Multigrain Flour, Sesame Seeds and Polenta Taragna Grissini / Il Ricettario del Mulino di Maroggia: Grissini alla farina 4 cereali, semi di sesamo e polenta taragna

And it’s Maroggia’s Mill Cookbook time again! I love grissini, just ask my family and friends. One of the easiest and tasty way to use sourdough leftovers, those crunchy breadsticks (even though I loathe the word, bread is bread and grissini are…grissini!) never fail and I usually bake a batch once a week or on special occasions as having dinner with friends. Actually I have the habit of giving away tons of bags of grissini, being single and living on my own! The best thing is there are no limits to your fantasy when it comes to baking grissini.

Crunchy Licorice Snails / Chioccioline croccanti alla liquirizia

It has been a while that I’ve been entertaining the idea of experimenting a little with basic grissini dough and some time ago, a morning before going off to work, I baked my first batch of grissini snails.

Maroggia’s Mill Cookbook: Aniseed, White Chocolate and Lime Zest Grissini / Il Ricettario del Mulino di Maroggia: Grissini all’anice, cioccolato bianco e scorza di lime

It’s already the third appointment with the Mill’s Cookbook, time does fly quick doesn’t it? This recipe is one that has been lying around for a long time, just as an idea, on my recipe notebook. No better chance to put it to practice and see whether the flavour combination would work or not, and hell it works!

Breadcrumbs Grissini for World Bread Day / Grissini panati per il World Bread Day

This recipe has been lying in my “limbo” folder for a long time. The opportunity to publish it came with the invitation from Barbara of Bread and Companatico  to all members of Panissimo group on Facebook to join Zorra’s  bread collection for this year’s bread day. What a pleasure to discover past years bread recipes, how many new blogs to explore. I simply loved it and had to give a little contribution. So here come the grissinis. You may ask: “Do we really need another recipe for grissinis?” Yes you do, and I’ll explain to you why.

Sourdough and Hazelnut Grissini / Grissini alla pasta madre e nocciole

After my post on sourdough crackers I thought it would be nice, every now and then, to post some recipes that use excess sourdough. There are plenty around and I think it’s a nice way to use our little blobs excesses without having to pack the freezer with sliced bread. One of my favourite solution ever, and I warn you these sticks are addictive, is grissini.