Salumi E Grissini Recipe

Make the dough

In a medium bowl whisk together 2 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp fine sea salt. Stir in 3 tbs grated Parmigiano-Reggiano. In a separate small bowl combine 3 oz warm water (about 100–110°F / 37–43°C), 1 tsp honey, and 2 tbs olive oil. Pour wet ingredients into dry and mix with a wooden spoon until a shaggy dough forms. If dough is noticeably dry, add up to 1–2 tbs more warm water, 1 tablespoon at a time, until dough comes together.

Knead and first rise

Turn the dough onto a lightly floured surface and knead for 4–6 minutes until smooth and slightly elastic. Form into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled, about 45–60 minutes.

Shape grissini

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Gently deflate the dough and divide into 12–16 pieces depending on desired thickness. Roll each piece into a long thin stick about 8–10 inches long and 1/2 inch thick (they will stretch slightly). Place sticks on the prepared sheet with some space between.

Finish and bake

Lightly brush each stick with 1 tbs water (or a mix of water and 1 tsp olive oil) and sprinkle with the remaining 1 tbs grated Parmigiano-Reggiano and a pinch of coarse sea salt. Bake in the preheated oven for 10–14 minutes or until golden and crisp; thinner grissini may take less time. Remove from oven and transfer to a rack to cool completely — they will crisp more as they cool.

Arrange the cured meats on a wood board or platter. Fold prosciutto and thin-sliced salumi into loose rolls or pleats to create height and texture. Balance varieties (fatty, lean, spiced) across the board so guests can sample different flavors. Keep portions roughly even so each serving can include 3–4 different slices.

If using mortadella, slice or fold and place near the milder meats. Provide small piles rather than single long layers so it’s easy to pick up with fingers or breadsticks.

Place cooled Parmesan grissini in a tall glass or lay them alongside the meats on the board, grouping by type. Add 1/2 cup marinated olives and 8 cornichons or small pickles in small bowls or piles on the board.

Spoon 2 tbs whole-grain or Dijon mustard into a small dish for spreading and drizzle 1 tbs extra-virgin olive oil over any open spaces or over the olives. Scatter fresh herb sprigs for aroma and garnish. Grind black pepper to taste over meats if desired.

Serve at room temperature. Encourage guests to pair a slice of salumi with a grissino and a cornichon or olive for contrast.