Dessert & Baked Goods » Parmesan & Fennel Breadsticks
Jody Adams shares rialto's crispy take on Italian grissini breadsticks. Jody's version features fennel seeds and tangy, salty Parmesan cheese. Start one day ahead as the dough is best when allowed to rest in the refrigerator overnight. Impress dinner guests by serving a bundle in a simple water glass or a decorative vase.
Posted Saturday, April 27, 2013, at 10:58 am by MEL:After the dough has been refrigerated overnight, did you let it come to room temperature before forming it ? If yes, for how long after it came out of the fridge ? Thank you
Posted Thursday, February 25, 2010, at 9:46 pm by mikenandrea:These sound great!! Bet they would go awesome with lasagna or spaghetti!!!
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