Parmigiano and pepper puff pastry breadsticks
Published on 25 February 2016
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Quick breadsticks for starters, timbales or soups. Replace pepper with chilli or Parmigiano with Pecorino.
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Method
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Plenty of ground pepper.
I roll over to make coating adhere.
I cut strips about 2.5 cm wide using a ruler.
I twist each strip holding both ends.
It should be evenly twisted.
I space on a parchment-lined tray and brush with fork-beaten egg white.
I scatter favourite poppy or sesame seeds.
I bake at 180°C for about 10/15 minutes until coloured, watching closely.
Cool before eating.Original source: https://incucinaconlilly.com/2016/02/25/grissini-di-sfoglia-al-parmigiano-e-pepe/
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