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Le Chaudron recipe
Grissinis au parmesan
Parmesan grissini
⏱ 60 minServes 8Medium120 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
300 g (11 oz)flour
1 packet8 g packet of baker’s yeast
180 ml (¾ cup)warm water
80 g (3 oz)grated Parmesan
3 tbspolive oil
1 teaspoonsalt
- 300 g (11 oz) flour
- 1 packet 8 g packet of baker’s yeast
- 180 ml (¾ cup) warm water
- 80 g (3 oz) grated Parmesan
- 3 tbsp olive oil
- 1 teaspoon salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the flour, yeast dissolved in warm water, olive oil and salt, and knead for 10 minutes.
- Knead in half the Parmesan, cover and let rise for 1 hour until doubled.
- Punch down and roll into a rectangle about 5 mm (¼ in) thick.
- Cut into thin strips and roll each into a long stick.
- Place on a lined sheet and press on the rest of the Parmesan.
- Bake at 200°C (400°F) for 15 minutes until golden and crisp. Let cool.
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