Parmesan cheese (or parmigiano reggiano in the original Italian) is a cheese made from cow’s milk whose characteristic texture is grainy and brittle. Aged between a minimum one year and up to ten years, it must be selected for its original appellation (look for appellazione di origine controllata) and not be confused with grana cheeses, which are less refined.
Knead all of the ingredients until the dough becomes smooth and elastic. Let rise 30 minutes at room temperature.
Roll out the dough to a thickness of 1/5 inch (5 mm), then slice into sticks or even loaves. Let rise on a baking sheet in a 86°F (30C) proofer. Bake in a 392°F (200°C) traditional oven. Serve crunchy.
It is possible to add melted pork fat to this dough, in keeping with the Mantua style. This yields crunchier gressini.
To make parmesan gressini, just sprinkle the baking sheet with cheese before placing the gressini on it to rise in the proofer.
To serve them with cocktails, place thin slices of Parma prosciutto on the end.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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