Grissini with dry-cured ham
5 servings
60 minutes
Grissini with cured ham is a refined snack from sunny Italy, where baking traditions date back to the Middle Ages. These crispy breadsticks made from semola flour have a delicate, slightly nutty flavor enhanced by olive oil aroma. Paired with prosciutto, they create a harmony of textures: the airy crispness of grissini contrasts with the tender silkiness of the ham. It's perfect for an aperitif or as a light snack to enjoy Italian flavors.
1
Dissolve yeast, salt, and sugar in water. Add olive oil and gradually mix in flour to knead an elastic dough.
- Dry yeast: 10 g
- Salt: 10 g
- Sugar: 1 tablespoon
- Olive oil: 50 ml
- Water: 250 ml
- Semola (durum wheat) flour: 50 g
- Wheat flour: 500 g
2
Sprinkle semolina on the work surface, roll out the dough to a thickness of three centimeters, and cut it into small pieces with a knife.
- Semola (durum wheat) flour: 50 g
3
Roll each part of the test into a thin tube and place it on a baking sheet, bake in the Hotpoint-Ariston oven at 220 degrees for about 15 minutes.
- Wheat flour: 500 g
4
Cool the grissini and wrap each stick in prosciutto.
- Prosciutto: 200 g
