WHAT ARE BREADSTICKS?
The name seems self-explanatory, but depending on where you are in the world breadsticks can be quite different. In Italy, they’re called Grissinis and are dry, narrow shaped rods. They basically look like pencils that didn’t know when to stop. Another name for them over there are “dipping sticks” or “bone thin bread” in Italian. Grissinis were invented in either Piedmont or Turin depending on which story you believe. Over in the States, a better description might be “cheese thick” baked bread.
SUGGESTIONS WHEN MAKING ASIAGO ROSEMARY BREADSTICKS
- DIY or Buy Your Dough
Breadsticks are a great drive-along with the main course or with a good dipping sauce like our Quick Marinara. We, of course, recommend making your bread dough but you can buy remade pizza dough in almost any grocery store and that works well too.
- Slice or Twist
Whatever your dough choice, there are also options for forming the breadsticks. The easiest is to roll out your ugh in a rectangular sheet–almost like a square pizza–then slice in long or short pieces as you desire. Alternatively, you can slice in 3 inch wide strips, take hold of both ends and twist in opposite directions before baking.
- Extra Virgin Olive Oil
Don’t use a very expensive oil here. High quality olive oils lose a lot of what makes their flavor special under high heat. Save these gems to use as finishing oils. Go with a more affordable oil that is under $10 dollars / 12 Euros a bottle.
WHAT PAIRS WELL WITH ASIAGO ROSEMARY BREADSTICKS?
We use Asiago cheese for our breadsticks–a classic combo–but as long as your cheese holds up well in the oven and crisps rather than melts, it’s maker’s choice. Parmesan Reggiano or Pecorino Romano are good examples. Being of a somewhat greasy nature, this is not really meant as a side to the center of your dinner plate. American breadsticks are better served as finger food at a party. You’ll notice fans of the losing team tend to eat more and more of them as the game progresses. (written by Chef Stef)