Cacio e pepe Grissini

Cacio e pepe grissini are a tasty variation of the classic Torinese breadsticks. Here’s the recipe to make them:

Ingredients

• 250 g of type 00 flour
• 150 ml of lukewarm water
• 25 g of fresh baker’s yeast (or 8 g of dry baker’s yeast)
• 50 g of grated pecorino romano cheese
• 1 teaspoon of ground black pepper
• 1 teaspoon of salt
• 30 ml of extra virgin olive oil

Preparation

1. In a large bowl, dissolve the yeast in the lukewarm water and let it sit for a few minutes.
2. Add the sifted flour, extra virgin olive oil, and salt. Begin to work the dough until it becomes smooth and uniform.
3. Incorporate half of the pecorino cheese and half of the ground pepper into the dough, continuing to work it until these ingredients are well distributed.
4. Cover the dough with a kitchen towel and let it rise in a warm place for about 1 hour or until its volume has doubled.
5. Preheat the oven to 180 °C.
6. Take the risen dough and divide it into small portions. On a lightly floured surface, roll out each portion into long thin strips to form the grissini.
7. Sprinkle the grissini with the remaining pecorino cheese and a dusting of black pepper.
8. Transfer the grissini onto a baking sheet lined with parchment paper, and bake for about 15-20 minutes, or until they become golden and crispy.
9. Once baked, let the grissini cool on a rack before serving.

Fun Facts

Cacio e pepe grissini are a delight that combines the traditional Piedmontese baking traditions with the typical flavors of Roman cuisine. Perfect as an appetizer or to accompany aperitifs, these grissini encapsulate the bold flavor of pecorino romano and the spiciness of black pepper, making them irresistible to the palate.