-
Active Time
50 min
-
Total Time
3 1/4 hr
This classic appetizer showcases prosciutto's buttery texture and oaky sweetness. Simply wrapping it, unadorned, around thin, crisp grissini allows you to focus your attention on nuances you might otherwise miss. Its success will depend on your prosciutto, so look for imported Parma such as prosciutto di Rotondo or San Daniele or an excellent domestic brand such as La Quercia.
Wrap a slice of prosciutto around upper portion of each breadstick at an angle, slightly overlapping.
•Grissini可以用30分钟保存,松散吗covered, at room temperature.
Leave a Review
Reviews (18)
Back to TopThis is hardly a recipe. Duh, wrap a piece of prosciutto around a breadstick.
Olagirlismydog
Palm Springs California
6/17/2021
I really like crispy prosciutto. Has anyone tried putting these in the oven for a few minutes?
Anonymous
12/27/2015
Drizzle with truffle oil for a little extra flavor.
fiano
San Francisco, ca
12/13/2013
brush the grissini with truffle butter and then wrap with prosciutto. The truffle butter adds so much to this recipe!
Anonymous
New York, NY
5/14/2010
Nice, simple idea. Since fish is the only meat we eat in our house, I dipped the grissini ends in chive cream cheese, and then wrapped with a slice of smoked salmon. Guests get the prosciutto version.
Anonymous
Planet Earth
2/17/2010
It's a great little nibble to have out when your guests come, and it doesn't take much time at all. I know some people get fussy b/c it's not much of a 'recipe', but it is an idea I wouldn't have come up with on my own, and people like it. I'm going to try the Plugra suggestion below next time.
Anonymous
NYC
1/12/2010
These must be served right away...otherwise the breadsticks get soggy and the whole thing is ruined.
Anonymous
sonoma, ca.
12/31/2009
Actually for a bit more complexity and nice presentation, try rolling the breadstick in plugra butter then wrap with a fresh basil leaf then the proscuitto. Wonderful combination of flavors and yes, I just get the store bought rosemary sticks from Central Market. I use this recipe a lot for cocktail parties at catering jobs. My clients love it. Just have patience and roll gently as the breadsticks tend to break especially when you're in a hurry.
jadecee
Bainbridge Island, WA
9/15/2009
Man you people are nasty. If you don't like it, don't bloody use it, and just say something like "Its too simple for me". Why be insulting? Are you perfect? Doubt it. Lighten up and get a life.
Anonymous
Sydney, Australia
11/24/2008
I turn to this again and again. Of course making the Grissini is the reason this recipe was in Gourmet!! Not simply for the technique of wrapping them with prosciutto. But I must say, the technique is superb. I have made these with store bought Rosemary grissini and making it myself. I turn to this again and again for the simplicity and how quickly they are eaten every time that I serve them.
Anonymous
bloomfield hills, mi
3/9/2008
3 fork recipe but I give it a 4 to compensate for the food snobs. Love these, and though it may seem super simple, [which it is] it allows you to present a food on its own merits. Now, you could just throw some prosciutto down on a platter but that doesn't do well for presentation. If you read the intro you could see that they KNOW it is easy but there is a reason, so you can taste the prosciutto itself. Thought I was a food snob until reading the last two comments, perfect much?
maelstrom
Spokane, WA
10/21/2007
3 fork recipe but I give it a 4 to compensate for the food snobs. Love these, and though it may seem super simple, [which it is] it allows you to present a food on its own merits. Now, you could just throw some prosciutto down on a platter but that doesn't do well for presentation. If you read the intro you could see that they KNOW it is easy but there is a reason, so you can taste the prosciutto itself. Thought I was a food snob until reading the last two comments, perfect much?
maelstrom
Spokane, WA
10/21/2007
You're kidding, right? How mindless can you be. The biggest challenge must certainly be A) in which salumeria to buy the prociutto and B) do I buy grissini with or without sessame seeds.
Anonymous
New York, NY
10/12/2007
This has to be one of the lamest recipes I have ever come across on this website. Come on people, monkeys could make this recipe.
mguice
Jackson, MS
10/6/2007
To the cook from SJ: Grassini is the name of my ex ;op the recipe mentions Grissini which is an Italian breadstick. the idea is really to have a simple appetizer, but to be quite honest, I'm not sure it's that interesting.
Anonymous
France
10/5/2007
