Grissini with anchovy dip
- Preparation and cooking time
- Total time
- + rising
- Easy
- Makes 30
- 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 garliccrushed
- 10 anchoviesdrained and chopped
- flat-leaf parsleyfinely chopped
- 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.