Cacio e pepe breadsticks
- Lactose Free
- Vegetarian
- Energy Kcal 56
- Carbohydrates g 9.6
- of which sugars g 0.3
- Protein g 1.7
- Fats g 1.2
- of which saturated fat g 0.34
- Fiber g 0.4
- Cholesterol mg 1
- Sodium mg 82
- Difficulty: Average
- Prep time: 40 min
- Cook time: 20 min
- Makes: 20 pieces
- Cost: Low
- Note + 2 hours for rising and 30 minutes for resting
PRESENTATION
Cacio e pepe breadsticks are a must-have, really, at any Italian-inspired buffet. They take inspiration from Rome’s famous pasta, turning it into a snack with a bold cheese and pepper kick. Super tasty. You’ll find a crispy delight with a tangy edge from Pecorino Romano and that unmistakable heat from freshly cracked black pepper. In Lazio, folks love mixing old and new at gatherings—grissini cacio e pepe fits right in. Picture them next to olives and salumi—everyone’s digging in. The golden crust and rustic vibe just get people reaching for more. Seriously good, these cheese and pepper breadsticks hit that salty, sharp spot and whet your appetite.
Thing is, no need for a big formal dinner. These snacks bring a lively vibe, kinda like those Roman social gatherings where food sparks conversations. A solid cacio e pepe breadstick recipe sticks to tradition with simple, honest ingredients, yet feels fresh and fun. So satisfying, really. Homemade breadsticks that are tender inside but have a crispy snap? Yes, please. And look, regional twists often sneak in: maybe some extra Pecorino, or a dash more pepper for that extra punch. With the right moist dough and a steady hand, these Italian breadstick recipe ideas bring a touch of Roman flair right into your kitchen. Serve them warm, and the cheesy, peppery aroma fills the room, making everyone hungry. For real. Pecorino Romano breadsticks combine familiar Italian flavors with a fun twist, making every gathering more delicious and memorable.
Imagine a table filled with these tasty treats, their aroma mingling with other Italian favorites. The beauty of cacio e pepe breadsticks lies in their versatility—they can stand alone or complement pretty much any dish. Whether you're planning a casual get-together or something more elaborate, these breadsticks add that special touch, reflecting the heart of Italian dining: sharing good food and making memories with those you love. So, whip up a batch and enjoy the taste of Rome right at home—really!
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- INGREDIENTS
- Ingredients for about 20 pieces
- Remilled durum wheat semolina 0.67 cup (100 g)
- Type 00 flour 1 ¼ cup (150 g)
- Water 10 tbsp (150 g) - at room temperature
- Brewer's yeast ½ tsp (2 g) - (if fresh, 7 grams)
- Extra virgin olive oil 1 tbsp (15 g)
- Pecorino Romano PDO cheese 1 oz (25 g)
- Ground black pepper 0.7 tsp (1.5 g)
- Fine salt 0.6 tsp (3 g)
How to prepare Cacio e pepe breadsticks
To prepare the cacio e pepe breadsticks, start by grating the Pecorino Romano cheese 1 and then the black pepper: freshly ground it will be more fragrant and flavorful 2. In the mixer, pour the two types of flour 3,
the grated Pecorino 4, the ground pepper 5, and the dry yeast 6.
Then turn on the mixer at low speed, equipped with a hook, just long enough to mix the ingredients 7. Pour in a part of the water 8, add the salt 9
and then continue adding the remaining water 10. Remember not to pour it all at once, but a little at a time, it may not be necessary. As soon as the mixture has reached a more compact form, about 10 minutes later 11, add the oil in a thin stream and let it knead again at medium-low speed for another 10 minutes 12.
As soon as the mixture is well attached to the hook 13, transfer the dough onto the work surface and knead briefly by hand 14. Shape the dough into a ball 15
and let it rest in a container 16. Cover with plastic wrap 17 and let it rise at a temperature of 78-82°F for about 2 hours or until the dough has doubled in size 18.
Detach the dough from the container, using a dough scraper, 19 and roll it out on the floured work surface with semolina using a rolling pin 20. Work until you obtain a rectangle of about 7.5x10 inches and about 0.3 inches thick 21.
Use your hands to square off the edges 22, and then, with a smooth wheel, cut double-thickness breadsticks, still 0.3 inches: you should get about twenty breadsticks 23. Gently place the breadsticks on a baking sheet lined with parchment paper 24.
Let them rest for 20-30 minutes before baking. The breadsticks bake in a preheated, static oven at 390°F for about 18-20 minutes. Turn them halfway through cooking and continue 25. Once cooked, let them cool on a wire rack 26. Your cacio e pepe breadsticks are ready: all that's left is to enjoy them 27!