You are here: Home > Cuisine > Italian Vegetarian > Italian Starters > Onion and Black Pepper Grissini Onion and Black Pepper Grissini by Tarla Dalal There are many stories as to the origin of grissini (italian for breadsticks). One favourite story is that a baker in turin in the 1660s shaped them out of bread dough in response to a request by the local savoy duke who suffered from indigestion. This recipe of grissini is made without using yeast and is very quick to prepare. Store them in an air-tight container. They may need to be refreshed in a hot oven before serving. These onion and pepper flavoured sticks are great to serve with soup or a dip or just to be eaten on their own. 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Show me for grissini. Ingredients 1/2 cup whole wheat flour (gehun ka atta)1/2 tsp levelled , baking powder1/4 cup grated processed cheese2 tbsp chopped onions1 1/2 tbsp butter1/2 tsp pepper powder salt to taste oil for greasing Method MethodHeat the butter in a pan and sauté the onions in it till they are translucent.In a bowl, combine all the ingredients and knead gently into a stiff dough, using very little water.Divide the dough into 2 equal portions and roll out each portion into a 6 mm. (1/4'') thick sheet. Prick with a fork at regular intervals.Cut into strips of 12 mm. (1/2") width and 60 mm. (21/4") length.Place them on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 15 minutes or till they are golden brown.Allow them to cool and store in an air-tight container. Nutrient values per grissiniEnergy33 calProtein1 gCarbohydrates3.5 gFiber0.1 gFat1.7 gCholesterol0 mgVitamin A53.9 mcgVitamin B10 mgVitamin B20 mgVitamin B30.2 mgVitamin C0.2 mgFolic Acid1.7 mcgCalcium16.3 mgIron0.3 mgMagnesium0 mgPhosphorus0 mgSodium13.4 mgPotassium17.1 mgZinc0.1 mg