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Make these grissini for a quick party bite, then also try our Parmesan and anchovy straws.

  • 1 pack (about 500g) ciabatta bread mix
  • olive oil
  • for dusting flour
  • from a couple of sprigs rosemary needles
  • grated to make 2 tbsp parmesan
  • chilli flakes

anchovy herb dip

  • 50g butter
  • 3 tbsp olive oil
  • 2 cloves garlic
    crushed
  • 10 anchovies
    drained and chopped
  • flat-leaf parsley
    finely chopped

Nutrition:

  • kcal95
  • fat4.2g
  • saturates1.3g
  • carbs12.3g
  • fibre0.9g
  • protein2.9g
  • salt0.58g

Method

  • step 1

    Heat the oven to 220c/fan 200c/gas 7. Make the dough following pack instructions, and adding 2 tbsp olive oil to the mix. allow to rise, knead lightly on a floured surface, then divide into 4. Roll each piece into a long rectangle. Cut into grissini-sized strips.

  • step 2

    Oil 2 non-stick baking trays and put the strips on. Scatter some with rosemary, some with parmesan and some with chilli flakes. Leave for 5-10 minutes until they rise a bit. Bake for about 8 minutes or until golden.

  • step 3

    For the anchovy dip, heat the butter and olive oil in a pan, then cook the garlic and anchovies until the anchovies blend in. Stir in the parsley and serve with the grissini.

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Authors

Janine Ratcliffe Portrait
Janine RatcliffeFood director
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