These crispy Italian breadsticks are perfect for serving with soup. Or use this recipe to make Parmesan cheese twists to serve as an appetizer!
When I shared my recipe for Slow Cooker Chicken Pot Pie SoupI promised that I would share the recipe for the Crispy Italian Breadsticks too.
When I made the soup, I knew that it wasn’t going to have a crust like traditional chicken pot pie, but I wanted to serve some sort of bread with it. I thought about making pie crust crackers or biscuits before settling on breadsticksmade from puff pastry.
I love how easy it is to use puff pastry and how versatile it is. I like to keep a box or two in the freezer so it’s always available.
Crispy Italian Breadsticks Recipe Notes
– To store the extra sheet of puff pastry when making only one batch, tightly wrap the remaining, frozen sheet with plastic and return to the freezer.
– Need more breadsticks? Double the recipe and use two sheets of puff pastry.
– Want more varieties? Top the dough with your favorite shredded cheese and spice combos like Cheddar and Rosemary, Dill and Sea Salt, Chili and Garlic, or Ranch seasoning.
– Or try a sweet version of these breadsticks! Thaw the puff pastry and cut into strips like below. Brush with melted butter and sprinkle the strips with brown sugar and cinnamon. Twist and bake as instructed below.
More Ways To Use Puff Pastry
– Start the day with puff pastry for breakfast or brunch in a Bacon and Egg Quiche. The puff pastry makes a delicious crust and you can easily customize it by adding any of your favorite mix-ins from sausage to chopped veggies.
– Puff pastry is perfect for making appetizers like Veggie Pizza Puffs, Apple Pecan Brie Bites, and Spicy Taco Squares.
– For dinner, try making Chicken Alfredo Pot Pie or Thanksgiving Pizza.
Remove the frozen puff pastry sheet from the package and take off the paper wrapping.Thaw the sheet of puff pastry on a piece of parchment paper, at room temperature, until it unfolds easily but is still cold.Do not leave it out at room temperature for longer than 40 minutes.
Unfold the dough and lay it on a non-stick cutting mat or lightly floured surface.Use a pizza cutter or knife to cut it into thin strips.
Brush the puff pastry breadsticks with melted butter.Sprinkle them with grated Parmesan cheese, garlic salt, and Italian seasoning.
Twist the breadsticks before placing them on a baking sheet covered with a silicone mat or parchment paper.
Bake the crispy Italian breadsticks at 400°F for 10-12 minutes, until golden brown and crispy.
Breadsticks, also known as grissini, grissino or dipping sticks (Piedmontese: ghërsin, Piedmontese: [gəɾˈsiŋ]), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Piedmont region of Italy. There is also a soft-baked breadstick version popular in North America.
The baker took a piece of the bread dough commonly used for “ghersa”, a typical bread from Turin, shaping into thin crispy strips thus eliminating the soft inside part which was the hardest one to digest.
How do Italians eat bread sticks? - Quora. Bread sticks (grissini) are often eaten instead of bread, i.e. to accompany dishes of meat, fish, cheese and vegetables - NOT pasta or pizza - and it is easy to find them together with bread on a restaurant table.
The bread was inspired by French baguettes but with a more rustic, chewy texture and a thicker crust. This bread is made with a high-hydration dough that is fermented for a long time, which gives it a unique texture and flavour.
A baguette (/bæˈɡɛt/; French: [baɡɛt]) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust.
But, if you trace garlic bread back to its roots, you'd be surprised to learn that this dish did not actually originate in Italy. Rather, it's an Italian-American dish that took inspiration from another popular appetizer: bruschetta.
Italians don't slather their bread with butter, nor dip it in olive oil and balsamic vinegar. They enjoy it with a light drizzle of olive oil or plain. Resist the urge to dip or ask for butter.
Every region within Italy has its own version of every kind of bread, due to available ingredients, variants in the cooking process, and cultural customs., however, in the end no matter how different they might seem, they are all Italian breads and helped make Italy's the countries culinary prowess what it is today.
The noble origins of grissini – Italian for breadsticks – according to some others, are even older and their name would come from “grissia” (ghersa in dialect) the name given locally to bread loafs.
Grissini were actually invented around the end of the 17th century to cure the health problems of young Duke Vittorio Amedeo II of Savoy. Grissini though considered as breadstick, but, authentic grissini doesn't follow the strict shape of Breadsticks. It should not have the softness like bread.
Its invention dates to 1679, when the baker of the Savoia Court, Antonio Brunero, created this food to nourish the Italian future king Vittorio Amedeo II, who was sick and unable to digest the soft part of the bread.
It's an Italian food rule that you don't dip bread in olive oil (swirl of balsamic vinegar optional). If you ever go to Italy, you'll notice they don't put olive oil at the table when they serve you bread, typically before the appetizer comes out but also sometimes with your main meal.
Because it is in our tradition, since ancient times. It is a part of our unique way to be together at the table where everything is shared, and bread is the first food we share.
Filone is the Italian version of a French baguette, especially considering its long shape. It's made with just five ingredients: flour, water, salt, olive oil, and yeast. The resulting product is an everyday bread with a crispy outside and an airy inside.
A baguette is a long, thin type of bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length, crisp crust on the outside and soft inner core.
Introduction: My name is Dean Jakubowski Ret, I am a enthusiastic, friendly, homely, handsome, zealous, brainy, elegant person who loves writing and wants to share my knowledge and understanding with you.
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