Страница 81

Thin and Crispy Breadsticks

PAIR WITH

Blender Gazpacho

(PAGE 29)

Spice-Roasted Butternut Squash Soup with Bacon Crumbles

(PAGE 42)

I learned to make these crispy corkscrew breadsticks at the apron strings of a chef in Barbaresco, Italy. Though these breadsticks, called

grissini

in Italian, are usually served with appetizer platters, I like to balance the delicate twigs on the edge of soup bowls or stand them upright in a tall glass

.

I keep the flavors simple here, but my friend and expert recipe tester Jacki loves them sprinkled with fried shallots

(see Flavor Toolbox, page 14)

. You could also give them your own twist with a sprinkle of finely grated Parmigiano-Reggiano cheese, poppy seeds, smoked paprika, or crumbled nori seaweed sheets. Sprinkle your chosen flavoring on the rolled-out dough and roll over it gently with a rolling pin before you cut the dough into strips

.

MAKES

72

BREADSTICKS

SERVES

6 TO 8

ACTIVE TIME

15

MINUTES

TOTAL TIME

30

MINUTES

1 recipe Fresh-and-Fast Olive Oil Bread Dough

(page 20)

, or 1 lb [455 g] packaged fresh pizza dough

Olive oil spray, for misting

Sea salt