Lockdown in Rome day 16

Lockdown has officially begun to feel normal. It’s just life. We have ordinary cares. A light bulb is out in the kitchen. The kitchen scale is broken. A favorite stray cat is wounded but seems okay. Our circle has become small.

As long as we all need to be cooks now, how about a super easy recipe for grissini or Italian breadsticks? I’m making them tonight to tie up in prosciutto. Yum. Also cute cat photo.


  • 2 cups all-purpose flour (240 grams)
  • 1/2 cup warm water (4.4 ounces or 125 grams)
  • 7 grams or 1 standard packet of yeast
  • 1 tsp salt
  • 4 tbsp olive oil plus a little more for surfaces and coating
  • Optional: Coarse salt or salt flakes
  1. Dissolve yeast in warm water.
  2. Put flour in mixing bowl and stir in yeast and water.
  3. Add olive oil and salt and knead, either in a mixer with a dough hook or with your hands. About 10 minutes. You are looking for a smooth, rubbery dough.
  4. Cover work surface with olive oil and place dough on top.
  5. Work dough into a rectangle that is roughly 12″ x 6″ x 1/3″. This recipe is very forgiving so don’t worry about perfection.
  6. Cover with 1-2 tbsp olive oil making sure to get the sides too and cover with a clean dishtowel or loose plastic wrap. Let rise for 1 hour.
  7. Preheat oven to 390F (200C) and line a baking sheet with parchment paper.
  8. Slice rectangle into roughly 1/3″ strips the long way. You want longer than shorter. I usually make them the length of the pan. They can have all the weird bends and breaks. It gives them character.
  9. Place on parchment paper and sprinkle with coarse salt.
  10. Bake for about 10-25 minutes until golden and browned to your liking. I like them extra crispy and pretty dark in color. I also like to display them like flowers in a tall glass or vase.

Eat well. Be safe.

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