Zucchini Proscuitto Grissini

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Last Updated on November 13, 2019 by Chef Mireille

Zucchini Proscuitto GrissiniZucchini Proscuitto Grissini are the perfect breadsticks to compliment any meal or as a mid-afternoon snack!

I baked up this post many months ago to participate in Cookbook Cooking Challenge, but alas never got around to editing so wasn’t posted. It was waiting in my drafts and when Bake-a-thon rolled around – it said “Hey Schizo Chef, don’t forget about us” so photos finally got edited for this recipe from the 1998 Issue of The Best of the Best, a cookbook that comes out every year with the best recipes from the best cookbooks of the year.There are several recipes created from a basic Sponge Dough and a basic Straight Dough. This is one of the varietal recipes based on the Straight Dough.  Check out the other bread recipe here I also did based on the Sponge Dough recipe. Both were baked up the same weekend and yet I am posting them almost a year apart. Wish I had better photos as my photography has improved in the last year – but it’s all about the taste right!

I am sure you will love these breadsticks with all of your winter soups and soups, but they are so flavorful can be eaten even on their own with just a cup of tea.

Before we get to the Grissini recipe, let’s check out some other great recipes to compliment your winter soups

Bread Recipes

IN THE MAKING

Grissini

Perfect with a cup of soup!

See also  Purple Yam Sweet Potato Rolls for #BreadBakers

Zucchini Proscuitto Grissini

This bread is worth all the work! These soft and crusty rolls are blooming with so much flavor and will be so addictive!

Grissini
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Zucchini Proscuitto Grissini

Ingredients

  • Straight Dough Ingredients:
  • 1 ¾ cups warm water 115 – 120 F
  • ½ teaspoon sugar
  • 2 ¼ teaspoons instant yeast
  • 4 ½ - 5 cups bread flour
  • 2 teaspoons salt
  • 1 tablespoon olive oil
  • Grissini Ingredients:
  • 1 cup grated aged provolone
  • 1 small zucchini grated
  • 4 oz. finely diced proscuitto
  • 1/2 teaspoon sea salt
  • 2 teaspoons olive oil
  • 1 beaten egg

Instructions

  • In a shallow bowl, dissolve sugar in the warm water. Sprinkle yeast on top and wait 5 minutes, until it is foamy.
  • In the bowl of an electric mixer, combine 4 cups of the flour, salt and olive oil.
  • Using the dough hook, knead for about 5 minutes until the dough is smooth and elastic.
  • Place in a bowl lightly greased with olive oil, flipping over the dough so that it is coated on all sides with the oil. Cover tightly with plastic wrap and a tea towel. Leave to rise until doubled in size, about 1 hour. Now your straight dough is ready to make the Grissini.
  • Preheat oven to 375 F. Spray 4 cookie sheets with non stick spray.
  • In a small bowl, combine provolone, zucchini, proscuitto and salt.
  • Divide the dough in half, leaving the other half covered as you work.
  • On a lightly floured surface, roll the half of the dough into a 14x12” rectangle. Brush the dough with 1 teaspoon of the olive oil. Sprinkle half the filling ingredients on top. Tightly roll into a log, pinching the seams closed.
  • The dough will stretch as you roll into an 18” log. Cut in half. Roll one half into a 10” log. Cut into 8 equal sized pieces. Roll each piece into a 7” log. You can do this by rolling each piece on a floured work surface or in between floured hands. Place on prepared cookie sheets 2” apart. Repeat with the other half of the 18” log. Place on prepared cookie sheets.
  • Repeat with the other half of the dough. Alternately, you can place the stuffed dough in a loaf pan.
  • Brush the tops with the beaten egg. Leave to rest for 15 minutes. Bake for 25-30 minutes, until sticks are golden brown and shiny. If you have used the other half of the dough to make a loaf, bake for 1 hour.
  • Straight dough can be used to make everything from baguettes to loaf breads.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
See also  Sutlu Irmik Tatlisi - Turkish Semolina Pudding

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
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Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Nandini

    Your grissini has pick me up written all over it! I’ve never added anything to grissini except herbs or cheese. This sounds so interesting!

  2. kalyani

    I love zucchini in bakes, and unfortunately its horribly expensive here thru the year. loved the twist in the grissini – looks so crunchy with a bowl of soup !

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