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.
Onion and Black Pepper Grissini recipe - How to make Onion and Black Pepper Grissini
Preparation Time: Baking Time: 20 minutes Baking Temperature: 200°C (400°F) Cooking Time: Total Time:
Makes 12 grissini.
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp levelled , baking powder
1/4 cup grated processed cheese
2 tbsp chopped onions
1 1/2 tbsp butter
1/2 tsp pepper powder
salt to taste
oil for greasing
- Method
- Heat 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.
| Energy | 33 cal |
| Protein | 1 g |
| Carbohydrates | 3.5 g |
| Fiber | 0.1 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 53.9 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 1.7 mcg |
| Calcium | 16.3 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 13.4 mg |
| Potassium | 17.1 mg |
| Zinc | 0.1 mg |
These Italian breadsticks are really tasty. It has a super aroma of cheese. Hard to stop eating them and easy to make. Go for it.