Grissini

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Grissini
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h.
Ready in
Calories:
560
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie560 kcal(27 %)
Protein16.85 g(17 %)
Fat38.72 g(33 %)
Carbohydrates36.42 g(24 %)
Sugar added0.64 g(3 %)
Roughage0.09 g(0 %)
Vitamin A10.05 mg(1,256 %)
Vitamin D0.34 μg(2 %)
Vitamin E0.37 mg(3 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.18 mg(16 %)
Niacin7.15 mg(60 %)
Vitamin B₆0.24 mg(17 %)
Folate12.84 μg(4 %)
Pantothenic acid0.56 mg(9 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0.42 μg(14 %)
Vitamin C0.05 mg(0 %)
Potassium299.9 mg(7 %)
Calcium31.8 mg(3 %)
Magnesium14.07 mg(5 %)
Iron1.82 mg(12 %)
Zinc1.11 mg(14 %)
Saturated fatty acids11.87 g
Cholesterol56 mg

Ingredients

for
20
Ingredients
½ cube Yeast (21 grams)
250 grams Pastry flour
50 grams Semolina flour
2 teaspoons salt
1 teaspoon sugar
30 milliliters olive oil
1 handful Arugula
20 thin slices South Tyrolean Bacon (or prosciutto)
How healthy are the main ingredients?
Arugulasugarsaltolive oil

Preparation steps

1.

Crumble the yeast into a bowl and mix with the pastry flour, semolina flour, salt and sugar. Add the olive oil and 100 ml (approximately 1/4 cup plus 2 tablespoons) of lukewarm water. With the dough hook of a hand mixer, knead into a smooth dough. Cover and let rise in a warm place until the volume has doubled (about 1 hour).

2.

Preheat the oven to 175°C (approximately 350°F) convection.

3.

Divide the dough into 20 portions on a floured surface and roll into about 20 cm (approximately 8-inch) long thin rods and place next to each other (with some distance between) on two parchment paper-lined baking sheets. Let rise again for 15 minutes, then bake 18-20 minutes until crisp in the preheated oven. Optionally, cover with aluminum foil to prevent grissini from becoming too dark. Remove the finished grissini and let cool.

4.

Rinse arugula, trim and spin dry. Wrap each grissini with some arugula and a slice of South Tyrolean bacon and serve in glasses.