- Serves: Makes 35-40
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
For the breadsticks
- 325 g flour
- 15 g fresh yeast, or 7g dried yeast
- 200 ml milk, tepid
- 100 g butter, softened
- 5 g salt
- prosciutto, preferably prosciutto di San Daniele, in slices for each finger
- grana padano cheese, in small chunks
Tips and Suggestions
To make thin breadsticks, you can also put the dough through a pasta machine - roll it through the widest setting a couple of times, then put it through a tagliatelle cutter. Lay the strips on a floured baking sheet and bake for 10-12 minutes, or until golden brown.
1 Preheat the oven to 160C/gas 3. Mix the yeast with the milk. Blend the remaining ingredients together in a bowl.
2 Pour in the yeasted milk and use your fingers to incorporate everything evenly and make a dough. Turn onto a lightly floured board and roll out to a thickness of 0.5cm. Cut into lengths about 40cm long and 1cm wide.
3 Place the strips on a greased baking sheet and cook for 25-30 minutes or until a rich golden brown. Leave to cool and store in a tall airtight jar, such as a spaghetti jar. They will keep for about a month.
4 To serve, wrap each finger in a thin slice of fresh prosciutto and serve with fresh chunks of grana padano cheese.
Rate This Recipe