GRISSINI FATTI IN CASA MILLEGUSTI - croccanti e saporiti - ricetta facile | Davide Zambelli

Breadsticks are a favorite snack for lovers of bread, pizza, focaccia, pasta, and carbohydrates in general. They're also fantastic for a home-cooked aperitif and are an easy recipe to make. In this video, I've made three versions: classic with rosemary, tomato, so pizzaiola-style, slightly spicy (perhaps my favorite), and olive, with a black olive pâté: these are also delicious. #breadsticks #bread #pizza ✅Subscribe to the channel by clicking here ➡️ https://bit.ly/2wMnse9 VISIT THE BLOG FOR THE WRITTEN RECIPE. YOU'LL FIND ALL THE MEASURES AND INGREDIENTS AND, MOST IMPORTANTLY, ADDITIONAL TIPS ;) - ... Their special feature is that they're not straight like traditional breadsticks, but twisted around themselves, forming a sort of spiral, with fillings hidden in the slits of the spiral. Yep, because these aren't classic breadsticks. I opted for three ideas. Okay, so in the video I mentioned a thousand flavors, hahaha, but in reality, you can add whatever you like to these breadsticks. I chose classic, Mediterranean, and fragrant flavors, since once mid-February rolls around, the warmer weather begins to appear (albeit VERY slowly in my area), and so the desire for more authentic foods is automatic. As my first idea, I suggested rosemary. Incredibly fragrant and always appreciated, it's probably the one that pleases everyone, especially since it's the most delicate of the three I suggested. I simply paired it with extra virgin olive oil, so chopped rosemary, oil, and that's it. If you want a more savory touch to your breadsticks, you could add a few grains of coarse salt, but I avoided it because if you want to gorge yourself on salt on the surface, well... The second idea is probably my favorite. I don't want to exclude the other two versions, which I truly love, but the flavor of the baked tomato, almost caramelized, is truly exceptional. And to think I'm not a huge fan of sun-dried tomatoes, but made this way, they're truly amazing... I finely chopped the sun-dried tomatoes, then added them to a little tomato paste, extra virgin olive oil, and the tip of a teaspoon of chili pepper paste, which is basically chopped chili peppers, almost like a puree, originally from Calabria. It's delicious and quite strong, but it's hard to find. No problem: if you can't find it, use freshly chopped chili pepper or even powdered chili pepper. They'll turn out just as well. And then we finish with the olive breadsticks, another flavor that drives me crazy. I was a real no-nonsense guy here. I took the ready-made pâté and spread it on the pasta. Of course, you could also make it at home. Just take some olives (and if you want the intense flavor I love, get olives in extra virgin olive oil, usually Lecce or Taggiasca) and blend them without adding anything. You'll get a velvety pâté, especially if you blend a good amount of olives so the blender can incorporate them all. Of course, then spread it on the dough. Regarding the flours: I use a mix of Manitoba flour, which gives the dough greater elasticity and strength, but I also love adding type 2 flour, which is coarser, more rustic, and higher in fiber. You can do whatever you like, but I recommend this mix because I think it's the perfect one for yield, flavor, and rusticity in the product you want to prepare. Pop a bottle of Prosecco, Trento Doc, Franciacorta, or whatever you like (if you want to follow me, go with Americano) and you'll see what a delicious aperitif it is. I'm waiting for your opinion, guys. Thanks for your attention and happy breadsticking;) - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - • B L O G : https://www.davidezambelli.com • I N S T A G R A M: @davide_zamby • F A C E B O O K: Davide Zambelli • TIK TOK : @davide_zambelli