Buckwheat Grissini with Parmesan
8 servings
120 minutes
Buckwheat grissini with parmesan is a refined blend of Italian tradition and modern taste. These crispy breadsticks, originating in Piedmont in the 17th century, gain a new dimension from the rich nutty flavor of buckwheat flour and the savory taste of parmesan. Their light, airy texture pairs perfectly with soups, cheeses, and wine tastings, while sesame, flaxseed, and poppy seeds add a unique aromatic complexity. The simplicity of preparation makes this recipe accessible even for novice cooks. Grissini not only beautify your table but also provide gastronomic pleasure by awakening harmony between tradition and innovation in every bite.
1
Mix buckwheat flour, yeast, salt, and 2 cups of flour in a large bowl. Gradually add 2 tablespoons of oil and ¾ cup of warm water, mixing with a wooden spatula until a soft, sticky dough forms (about 1 minute). Add half of the Parmesan and mix until smooth (the dough will be sticky and moist).
- Buckwheat flour: 0.3 glass
- Dry yeast: 1 teaspoon
- Coarse salt: 1 teaspoon
- Wheat flour: 2 glasss
- Olive oil: 2 tablespoons
- Grated Parmesan cheese: 60 g
2
Transfer the dough to a pre-greased medium-sized bowl and cover with plastic wrap. Let the dough rest at room temperature for about 90 minutes; it should rise slightly.
3
Preheat the oven to 190˚C. Line 2 baking sheets with parchment paper. Combine sesame seeds, flaxseeds, and poppy seeds in a small bowl.
4
Transfer the dough to a lightly floured work surface and roll it into a 20x10 cm square. Divide the dough in half, then cut into 20-25 strips about 6-7 mm thick.
5
Sprinkle the work surface with a seed mixture. Take one strip, cover the remaining strips with plastic wrap, and place them in the refrigerator. Roll the strip to resemble a thin rope about 35 cm long and coated with seeds (add more seed mixture if necessary). Repeat the same steps with the remaining strips of dough. Transfer the strips to baking sheets, leaving a gap of 6-7 mm between them.
- Black sesame seeds: 0.3 glass
- Flax seeds: 2 tablespoons
- Poppy: 1 tablespoon
6
Brush the grissini with oil, sprinkle with sea salt and parmesan. Bake until golden and dried for 10-15 minutes, switching the trays halfway through. Let cool.
- Olive oil: 2 tablespoons
- Sea salt: to taste
- Grated Parmesan cheese: 60 g