Seeded grissini with Parmesan cheese
by Sosa Chef-Demonstrator Eduard Azuaza
- 300 g Seed mix (sesame, poppy, etc.)
- 40 g Maltosec
- 40 g Water
- 100 g Grated Parmesan cheese
Mix all ingredients together. Roll out the dough between two silicone mats to 5 mm thick and bake for 30 minutes at 130° C. Allow to dry for 5 minutes and cut into the desired shape. Finish drying in the oven for a further 5 minutes at 140° C.
Assembly and finishing
- 30 g Seeded grissini
- 20 g Lardo di Colonnata
Roll a few slices of Lardo di Colonnata onto the breadsticks.