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Toasted flour Grissini (Maximising flavour)

As the toasted flour pasta I started working on was a success,  I started to think about other applications that would work. It's a particular flavour so I wondered what else would benefit from that hint of bitterness and more robust texture. So, I took some time to think about what a grissini would be like if the crispy texture and flavour of the cooked outside went all the way through rather than the more conventional idea of what the breadstick has become.

Snipping the grissini and giving it more of a branch or twig like shape makes for a more natural look and feel as well as exposing more of the surface to the oven. 

Snipping the grissini and giving it more of a branch or twig like shape makes for a more natural look and feel as well as exposing more of the surface to the oven. 

I started to think about the colour of the flour and how it could actually resemble a branch, and then I realized that if I snipped the grissini I would both give it a more natural look and expose more of the surface to the oven. Pairing toasted grissini with a really luscious prosciutto makes a really satisfying flavour and gives some depth to a classic combination.  

The richness of the prosciutto is really set of by the crunchiness and slight bitterness of the grissini, bringing added depth to a classic Italian dish. 

The richness of the prosciutto is really set of by the crunchiness and slight bitterness of the grissini, bringing added depth to a classic Italian dish. 

Any ideas about what else we could do with toasted flour? Leave them in the comments!