We had to use the bread flour, the yeast, the parmesan. We were going away on a long, long adventure and the pantry at home still housed a plethora of baking ingredients that had to be taken care of, lest they go unused for months, maybe years. Our decision to make a long-term move to sunny Singapore gave us reason to make these lovely grissini sticks. They were the very last thing we baked before I flew the coop on Christmas Eve (with James to follow in mid-January). Yes, to a different country altogether. Goodbye, Australia. I’m back in my homeland now and, ironically, am starting to feel a little homesick. Also, I am sad to report that the apartment here does not actually have an oven (yet), which means you will not be seeing any cakes or cookies on this blog for awhile.
Grissini is actually one of my favourite things to nibble on. Long, thin and delightfully crisp all the way through, they make simple and aesthetically pleasing additions to dinner soirées and picnic lunches. And saying you’ve made them by hand will give you extra brownie points and impressed nods all around the table. Of course, plain grissini is superb, but one can also enjoy these Italian breadsticks flavoured with cheese, garlic and herbs for a more savoury, robust twist. And don’t forget to serve them with a side of pitted olives and thin cuts of proscuitto for a truly mouthwatering hors d’oeuvre. Or should I say, antipasti.