Sourdough Grissini {Italian Breadsticks}

bringing Italian vacation moments to everyday life

We’re in a wicked stretch of humidity here in the Hudson Valley. This past weekend, the Mr. laughed every time I stepped out the front door, and whined “it’s still summer?”. Clearly my Nordic genes favor cooler weather. When it comes to cooking, though, my Italian roots take center stage, and my remedy for hot weather + no vacation on the horizon is to make getaway-like moments at home.

Enter aperitivo hour. A chilly glass of rosé paired with a nibble board enjoyed on the deck overlooking his backyard offers a brief escape.

Clearly, the hot weather hasn’t stopped me from turning on the oven (hello, central air!), but truthfully, my preferred method for baking these grissini, thin Italian breadsticks, is using the air-fryer. The bake time is almost half that of a conventional oven, and it’s more efficient energy-wise than turning on the oven for what’s essentially a small batch recipe. I’ve included directions for both baking methods, so choose what works best for you.

This recipe is a perfect use for both sourdough discard and active starter, so use what you have available. I’ve never doubled the recipe but imagine it would work well with the exception of having to bake in batches if using an air-fryer.

Hope you’re all finding ways to stay cool this summer. Be well, and remember to be kind. —xo, j.

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