The third day of Pudbudder is here…..

The third day of Pudbudder’s gift of food is here.  But it’s Sunday night and I’m tired so this will be short and quick!  And the recipe is quick too. It’s kind of a “semi-homemade recipe” much like those of The Cooking Channel‘s Sandra Lee.  It’s my version of a delightful breadstick, but first a little history about breadsticks!!

One story dates them back to the 14th century;

but the most popular story attributes them to a local baker in Lanzo Torinese (northern Italy) in 1679. It is said that a young duke had major difficulty digesting most foods and Don Baldo di Lanzo, the court doctor, commissioned the court baker, Antonio Brunero, to make an extremely light and friable bread. Antonio decided to take part of the dough used to make ghersa, a typical bread of Turin, and stretch it out into long, thin strips. Once baked, the thin breadsticks were crisp and easy to digest, thus helping our friend, the Duke.
The original recipe, grissino torinese (as still made in Turin), differs from the modern version in that it is thicker, longer, hand-made, often twisted and has a more bread-like texture.
Toppings vary from simple coarse salt to seeds or dried herbs of your choice. The most popular variations are named grissino stirato (straight) and grissino rubatà (hand-rolled).
Whatever you believe, just enjoy them!!

And here’s my version which once again draws from my garden.  My regular followers might remember my praises of fresh basil – this time we’re cutting fresh rosemary!  Now you’ve heard me praise the glories of gardening in Florida in winter and rosemary is another one of those perks.  I’ve got a plant that has thrived for about 7 years now.  It is so large that I have to cut it back drastically every Spring.  But back to the recipe……

Crunchy Breadsticks, My Style….


Fresh rosemary sprigs
Gruyere cheese
Parmesan cheese
1 pkg Pillsbury breadsticks

Fresh rosemary is the key ingredient in this delightful recipe!Photo credit: Words Etc.

Fresh rosemary is the key ingredient in this delightful recipe!
Photo credit: Words Etc.


Chop rosemary and cheeses in food chopper. Roll breadsticks in cheese mixture, then twist, placing on ungreased cookie sheet. Bake 9—11 minutes at 375º.

Doesn’t get much simpler than this, does it?

These are excellent for dipping in oil and vinegar, or your favorite dipping sauce.

Enjoy and please do try it and let me know what variations you come up with for the herbs……

Note to my readers:  this post is an excerpt from my Family Cookbook that I have been working on for a few years.  I hope to publish it in 2013.  Stay posted for more details…..