GRISSINI
Jonathan Waxman opened the restaurant in 2004, and the golden brown, olive oil- and salt-adorned breadsticks have been a staple on the menu ever since. "The recipe hasn't really changed over the years," says Miller. "People love them, it workswhy change it?"
Grissini are long, pencil-thin, crispy breadsticks with a crackerlike crunch that have been made in the Piedmont region of Italy since the 1600s. At Barbuto, Miller leans on high-quality ingredients and a series of simple steps to consistently churn them out night after night. "Sourdough starter is key for flavor. It adds complexity and takes the elemental dough up a notch," she says.
Once the dough is rolled and cut into long ropes, it's ready to be baked. "The trickiest part of the recipe is nailing the doneness," Miller advises. "I twice-bake them in order to strike a balance between texture and color." We followed Miller's method, giving the grissini an initial bake that dries them out to help create their snappy texture and then a second bake at a lower temperature that gives them a golden brown color. For a finishing touch, Miller rolls the grissini in a fruity Portuguese olive oil, Herdade do Esporão, that soaks into the porous crackers.
We found making the grissini with sourdough starter, as Barbuto does, produces the best flavor, but because starter can be challenging to source, the F&W Test Kitchen also created a workaround using a biga, a stiff mixture of active dry yeast, flour, and water. Left to ferment at room temperature for a few hours, it takes on a mild, sourdoughlike tang.
Diese Geschichte stammt aus der September 2023-Ausgabe von Food & Wine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent ? Anmelden
Diese Geschichte stammt aus der September 2023-Ausgabe von Food & Wine.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
Beef Sukiyaki Pasta
In the hands of cookbook author Hiroko Shimbo, the flavors of beef sukiyaki become an easy weeknight meal.
THE SUMMER PLAYBOOK
25 juicy, cheesy, smushed, shaken, hot-diggity, grill-ready, easy-breezy recipes for the season
Newer Nordic
A cohort of Copenhagen chefs are looking to their Asian roots to reimagine the city's restaurant scene.
33 Stupendous Sauvignon Blancs
Our favorite best-in-class bottles for summer sipping
One-Cup Wonder
Your yogurt container is the key to this simple French cake.
A Sweet Finish
Fruit-based condiments instantly elevate your summer grilling standbys.
How to Burger Better
Upgrade your summer with the best burgers ever.
All in the Family
How chef Tiffany Derry and her family celebrate Mother's Day and Father's Day with a Texas-size feast
Put Some Glamp in Your Camp
Expertly selected items to make your next campout more luxurious
Peak American
New School American cheese is all nostalgia and no nonsense.