Homebaked Rosemary & Cheese Grissini

Sam, Wen, Nat, Maizie, Daisy, Abbie, Rainbow, Jacob, Danny & myself enjoyed a traditional Holloway family lunch at Mums - Italian style with lasagne, tomatoe & aubergine bake, green salad, garlic bread, homemade grissini and plenty of vino. A perfect family gathering of all ages and lots of girls!

Our grissini were made with finely chopped rosemary and the curd cheese I had made the previous week but you can use any herbs you like. Here is Abbie, creatively shaping her grissini into heart shapes and 'ness.'....she loves her Auntie :-) 


 The recipe is from The Handmade Loaf, a beautifully written and photographed book by Dan Lepard, which I thoroughly recommend.

Grissini are served at Giorgio Locatelli's restaurant in London tipped with shavings of parma ham and served with a glass of dry Prosecco.

You make the ferment first with milk and fresh yeast. Leave for 1 hour. Then make the dough and rub in the butter, cheese and rosemary to release the aromatic oil into the flour. Prep time is about 2hrs 40 mins, as I kneaded the dough for 10 seconds every 10 mins (4 times). To bake they only take around 20 mins. Allow to cool and serve in a flute or on the go !