Italian breadsticks
4 servings
20 minutes
Italian breadsticks are a crispy treat from the depths of traditional Italian cuisine. Their history dates back to the 17th century when a court baker created a light and crunchy bread for the Duke of Savoy. Since then, they have become an integral part of Italian lunches, perfectly complementing soups, salads, and antipasti. In this recipe, classic breadsticks take on the aroma of garlic, freshness of dill, and sophistication of chia and sesame seeds. Their flavor is rich with a crispy crust and soft texture inside, while the pleasant saltiness of pink Himalayan salt adds a special charm. They are perfect as a standalone snack or an addition to cheeses and dips, bringing a touch of Italian charm to any gathering.
1
Thaw the dough. You can buy ready-made or make unleavened puff pastry yourself. Thaw for about half an hour, depending on room temperature.
- Fresh puff pastry: 500 g
2
Chop the dill and mince the garlic. Pour a third of a glass of water and add a tablespoon of cold-pressed olive oil. Add all remaining ingredients to the glass and mix well. If there's time, let the liquid steep.
- Dill: 3 sprigs
- Garlic: 1 clove
- Water: 100 ml
- Extra virgin olive oil: 10 ml
- White sesame seeds: 1 tablespoon
- Chia seeds: 1 tablespoon
- Pink Himalayan Salt: 1 teaspoon
- Mix of peppers: pinch
3
Place the dough on the board.
4
Slice into 1-1.5 cm thick pieces.
5
Twist the dough into a spiral and dip it in liquid. Place on a silicone or lightly greased baking sheet. Bake the breadsticks for 10-15 minutes. When they turn golden-brown, they can be taken out.
- Extra virgin olive oil: 10 ml
6