GRISSINI CON OLIVE E POMODORI SECCHI or GRISSINI WITH OLIVES AND SUN DRIED TOMATOES
A paradox: despite being Swedish and therefore used to a cold climate wintertime, I have never been so cold in the winter as I am here in sunny Italy! This is due to two factors, the first, and maybe the determining one is the humidity! You can say many things about the Swedish winter but it is rarely humid, no-the air is nice and dry and this goes for the summer as well but here in Italy the air is always humid. Rare are the days when I can look out of the window and see the Apennines on the other side without the usual haze that makes it look even more distant (or maybe it is ‘they’, I cannot remember what the grammar said about mountain chains…). This means that living in a house made of stones is COLD in the winter and this is the opposite to what it is like in Sweden where you can walk around naked indoors in the winter without feeling cold at all. Nowadays I just forget that I HAVE a body in the winter, I just push into all the sweaters as fast as possible in the morning and jump into the rest of my clothing faster than a ray of light before I run down to make a fire in the tile stove. And yes, we do have central heating but a) we can not afford to let it run all day long and b) as if a was not enough, this house is extraordinarily cold. This means that I bake a lot in this period of the year to heat up the kitchen (as mentioned in the I confess post), I actually iron more often than usual but I must say that I prefer to make the oven work rather than the iron! Anyway, yesterday I had to bake something so I made these grissini full of olives and sun dried tomatoes but you do not have to freeze to make them!
GRISSINI CON OLIVE E POMODORI SECCHI or GRISSINI WITH OLIVES AND SUNDRIED TOMATOES
25 g/ 0,1 oz yeast
500 ml/ 2,1 cups tepid water
1 tsp salt
1000 ml/ 4,2 cups flour
100 ml/ 0,42 cup chopped black olives
100 ml/ 0,42 cup chopped green olives
50-100 ml/ 0,2-0,42 cup chopped sun dried tomatoes in oil
– Let the yeast melt with the salt before you add the finger warm water.
– Add the chopped olives and tomatoes and after some stirring you pour in the flour and work the dough well.
– Let it rest for 1 hour.
– Take a small ball and start rolling it under both your hands, well actually under your ten fingers that you have spread out so that the ball becomes a long snake, a grissino.
– If you like, you can roll it in sesame seeds before putting it on a baking sheet and when you have finished them all, you bake them in a preheated oven (225°C/ 440°F centigrades) for 10-15 minutes. Do check as ovens are different and yours might be ‘faster’ than mine.