Chocolate Chip (sourdough) Grissini

Grissini, or Italian breadsticks, are very popular as a snack. Especially at restaurants. You get them on every table and, unfortunatly, you start snacking on them waiting for your order to arrive, so much that you risk ruining your lunch/dinner. Normally, they are lightly salty, and can be served with cold cuts as an appetizer.
A couple of years ago my husband brought me a bag of chocolate chip grissini from Turin (grissini hometown). And I must say I didn't apreciate them. I couldn't decide whether I liked them or not. They were kind of tasteless. That's where I stopped thinking about them.
But then last Saturday I decided I wanted to try making them on my own (I had quite a lot of sourdough starter to use, and apart from two types of bread, grissini and cookies, grissini popped up as an idea, too).
They came out quite nice. Most importantly, they were crisp. The taste is just very slightly sweet, so probably perfect for those moments when you would like to snack on something but can't decide whether you want something sweet or savoury. Definitely on the lighter side considering both categories. Just learn, if you can, to stop after you've had a few :)))


Chocolate Chip Sourdough Grissini

* 220 g AP flour
* 100 ml water
* 40 g sugar
* 40 g vegetable oil
* a pinch of salt 
* 50 g sourdough starter (or 5 g fresh yeast)
* 50 g small chocolate chips

Sift the flour into a mixing bowl. Add the sugar, the salt and the chocolate chips.
Dissolve the sourdough starter (or fresh yeast) in water.
Add the water and the vegetable oil to the flour and bring everything together. Knead for a few minutes until soft and elastic dough has formed.
Let the dough rest for 1 hour in a sealed bowl.
Divide the dough into small pieces and roll each with your hands to form long, thin (about the thickness of a pencil) sticks.
Line them on a baking sheet lightly dusted with flour (or even better semolina flour).
Cover them with a clean cotton towel and let rest for 1/2 hour.
In the meantime, preheat the oven to 200°C.
Bake the grissini until golden and crisp.
Let them cool on a cooling rack and then store in a plastic, zip lock bag.

Grissini con le gocce di cioccolato a lievitazione naturale

* 220 g di farina 00
* 100 ml di acqua
* 40 g di zucchero semolato
* 40 g di olio
* un pizzico di sale
* 50 g di lievito madre - rinfrescato o esubero  (o 5 g di lievito di birra fresco)
* 50 g di gocce di cioccolato fondente

Setacciate la farina in una ciotola e unite lo zucchero, il sale e le gocce di cioccolato.
Spezzettate il lievito madre e scioglietelo nel acqua (fate lo stesso con il lievito di birra nel caso usate quello).
Aggiungete l'acqua con il lievito e l'olio alla farina e impastate fino a ottenere una pasta liscia ed elastica.
Lasciate riposare nella ciotola coperta per 1 ora.
Dividete l'impasto in tanti pezzettini e formate dei cordoncini di spessore di una matita.
Sistemateli su una placca leggermente cosparsa con la semola rimacinata.
Coprite la teglia con un canovaccio e lasciate riposare 1/2 ora.
Nel frattempo, scaldate il forno a 200°C e infornate i grissini finché dorati e friabili .
Lasciateli raffreddare su una gratella e poi conservateli nei sacchetti di plastica.

Grisini s čokoladnim kapljica i prirodnim kvasom

* 220 g brašna
* 100 ml vode
* 40 g šećera
* 40 g ulja
* prstohvat soli 
* 50 g kvasa (ili 5 g svježeg kvasca)
* 50 g čokoladnih kapljica

Prosijte brašno u zdjelu i dodajte mu čokoladne kapljice, šećer i sol.
Kvas nakidajte i otopite u vodi (ako radite s kvascem, namrvite ga i otopite u vodi).
Dodajte ulje i vodu s kvasom u brašno i zamijesite meko i elastično tijesto.
Ostavite ga pokriveno u zdjeli 1 sat.
Podijelite tijesto na komadiće pa svaki dlanovima razvaljajte na duge prutiće, debljine olovke.
Slažite ih na pleh posut s malo oštrog ili kukuruznog brašna.
Neka odmore 1/2 sata.
Zagrijte pećnicu na 200°C.
Pecite grisine dok ne porumene, suhi su i prhki.