Recipe for: Grissini with Parma ham and rhubarb-sorrel dip - photo 1
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Recipe for: Grissini with Parma ham and rhubarb-sorrel dip

Snacks May Day 90 min Medium 8 wyświetleń ~24.18 PLN - (0)
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Description

A light, spring snack inspired by Italian antipasto — thin, crispy homemade grissini wrapped in delicate prosciutto, served with an unexpected dip made from Polish twaróg, rhubarb, and sorrel. The combination of salty, thin cured meat and crunchy bread balances the tangy, slightly sweet dip with a green, fresh note of sorrel. Perfect for a May Day celebration, garden gatherings, or as an elegant appetizer with white wine or light beer. Visually, it’s a plate of long, golden sticks wrapped in pink slices of ham, alongside a bowl of creamy, pink-green dip and a handful of arugula for freshness.

Ingredients Used

Ingredients (14)

Servings:
4
  • Wheat flour 300 g
  • Fresh yeast 15 g
  • Water 180 ml
  • Sugar 30 g
  • Olive oil 30 ml
  • Parma ham (prosciutto) 10.7 szt. (~160 g)
  • Semi-fat cottage cheese 200 g
  • 18% cream 50 ml
  • Rhubarb 100 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Arugula 40 g
  • Roasted pumpkin seeds 30 g
💰 Szacowany koszt dania: ~24.18 PLN (6.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Cake

1

Heat 50 ml of water to a temperature of 35–37°C (it should feel warm to the touch, not hot). Crumble fresh yeast into a small bowl, add 5 g of sugar (from the total amount) and pour in the warmed water. Mix with a fork for about 20–30 seconds until the yeast dissolves in the water. Set aside for 8–10 minutes in a warm place — a light foam or 'cap' should appear on the surface, indicating active yeast.

Ingredients: Fresh yeast, Water, Sugar
Use a small bowl and a kitchen thermometer if you have one. If no foam appears after 10 minutes, the yeast is inactive — use new ones.
2

In a large bowl, sift the wheat flour and add salt to one side of the bowl (do not mix it directly with the yeast). Make a well in the flour. Pour the frothy yeast into the well, add olive oil and the rest of the water (about 130 ml). Start mixing with a wooden spoon from the center, gradually pulling the flour in until the ingredients combine and form a sticky mass.

Ingredients: Wheat flour, Salt, Olive oil, Water, Fresh yeast
Use a large bowl (at least 3 l). If you have a stand mixer, use the dough hook and mix on low speed for 3–4 minutes, then increase to medium and knead for 5–7 minutes.
3

Place the dough on a lightly floured surface and knead by hand for about 8–10 minutes: press and fold the dough, stretch it and fold it again. The dough is ready when it stops sticking strongly to your hands, becomes smooth and elastic, and springs back slowly when pressed with a finger.

Ingredients: Wheat flour
If the dough is too sticky, add a maximum of 1 tablespoon of flour; do not add too much, as the grissini will be hard. You can use a mixer with a hook — knead for 5–7 minutes.

First rising

4

Shape the dough into a ball, place it in a bowl lightly greased with olive oil, cover with a cloth or plastic wrap, and let it rise in a warm place for 45–60 minutes. The dough should noticeably increase in volume, almost doubling.

Ingredients: Olive oil
The best place is a turned-off oven with only the light on or the cabinet above the stove. Do not shorten the rising time — it's the key to a light texture.

Shaping and baking

5

After rising, place the dough on a work surface and gently deflate it by pressing with your fist. Divide into 16 equal pieces (you can use a kitchen scale). Stretch each piece with your hands or roll it out into a thin stick about 0.8–1 cm thick and 25–30 cm long. Arrange the grissini on a baking sheet lined with parchment paper, leaving 2–3 cm between them.

Ingredients: Wheat flour, Olive oil
Use a scale for even division, and lightly dust your hands with flour to prevent sticking. If the dough stretches reluctantly, wait 5 minutes — the gluten will relax.
6

Preheat the oven to 220°C (200°C with fan). Place the baking tray with grissini on the middle rack and bake for 12–16 minutes, until the sticks are golden, dry, and slightly crispy. After baking, cool them on a wire rack — they should feel dry to the touch and produce a clear, hollow sound when tapped.

Ingredients: Wheat flour
The best is a baking sheet lined with parchment paper. Do not bake too long — grissini will dry out quickly and become bitter. Rotate the baking sheet halfway through baking if the oven bakes unevenly.

Dip

7

Prepare the rhubarb: peel the skin thinly if it is fibrous and cut the stalks into thin slices or cubes. In a small saucepan, place the rhubarb with 25 g of sugar (from the total amount) and 20 ml of water. Cook over medium heat for 6–8 minutes, stirring, until the rhubarb softens and forms a thick, slightly deconstructed compote. Set aside to cool.

Ingredients: Rhubarb, Sugar, Water
Be careful not to overcook the rhubarb into a mush — it should remain partially broken down for the texture of the dip. Use a small saucepan with a diameter of 16–18 cm.
8

In a bowl, place the semi-fat curd and crumble it with a fork into a creamy mass. Add 18% cream and mix thoroughly until the mixture becomes smooth. Add the cooled rhubarb (whole or in part, depending on the intensity of flavor), finely chopped sorrel, and a pinch of black pepper. Taste and, if necessary, sweeten with a bit of sugar or season with salt (very sparingly, as the ham is salty). The dip should have a balance of tartness and sweetness with a green note of sorrel.

Ingredients: Semi-fat cottage cheese, 18% cream, Rhubarb, sorrel, Black pepper, Sugar
Use a silicone spatula or a bowl and whisk. If the dip is too thick, add 1–2 tablespoons more of sour cream or a little water.

Assembly

9

Arrange the cooled grissini on a board. You can wrap each slice of prosciutto around one end of the grissini or gently wrap a longer piece, creating an impressive rosette. Alternatively, place the slices of ham next to the sticks so that everyone can wrap them themselves. Serve a rhubarb and sorrel dip in a bowl in the center. Sprinkle the dip with pumpkin seeds and scatter arugula around for color and freshness (optional).

Ingredients: Arugula, Semi-fat cottage cheese
Use a wooden serving board. If the ham is too moist, dry it with a paper towel so it doesn't soften the grissini.

Serving and storage

10

Serve the grissini best right away — that's when they are the crispiest. You can prepare the dip in advance and chill it. If there's any left, store the dip in an airtight container in the fridge for up to 48 hours. Keep the grissini in a dry place in a tin or airtight container for up to 3 days — moisture will make them lose their crispiness. Before serving, chill the dip and take it out of the fridge 10 minutes beforehand.

Ingredients: Semi-fat cottage cheese
Do not store grissini in the fridge — they will become chewy. If you want to refresh slightly soft grissini, place them in a preheated oven at 160°C for 3–5 minutes.

Fun Fact

💡

Grissini originate from Piedmont (Italy) and were originally made as very thin breadsticks for Duke Victor Amadeus II, who needed easily digestible bread. In the Polish version, they are often served with local additions, here with cottage cheese and rhubarb — a seasonal spring highlight.

Best for

Majówka Przyjęcie w ogrodzie Aperitif

Tips

🍽️ Serving

Serve on a wooden board with a small bowl of dip in the center. For contrast in textures, arrange a few slices of seasonal fruit (e.g. strawberries) next to it — their sweetness will nicely balance the saltiness of the ham. Serve with slightly chilled prosecco or wheat beer.

🥡 Storage

Store the dip in an airtight container in the refrigerator for up to 48 hours. Keep the grissini in an airtight, dry container outside the refrigerator for up to 3 days. To refresh slightly softened sticks, place them in an oven preheated to 160°C for 3–5 minutes.

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