Parmesan breadsticks (Grissini al Parmiggiano) from Gennaro's Italian Bakery / Panetteria (page 26) by Gennaro Contaldo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute active dried yeast for fresh yeast

  • Ganga108 on March 25, 2023

    Gennaro's grissini are all wonderful, and quite easy/quick to make - but keep in mind the baking takes 50mins. It is worth it. I use the weight measurements as there is a little discrepancy between the volume and weight figures in the recipes (I found out the hard way in one of the recipes). I mix the dough in the food processor with its dough/pastry blades for 4 mins, then about 30 secs manual kneading to bring the dough together nicely. It makes a gorgeous dough. Like my good friend Dillon, I always use what is at hand to mix into the bread dough. Today it was some left-over thyme and a few oiled breadcrumbs from last night. I loved the result. (in fact they are quite addictive) (PS I adore this book.)

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