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Prosciutto-Wrapped Grissini

Think of this as a blueprint for the perfect, no-cook pre-dinner or party cicchetti. The word “cicchetti” is the Venetian term for little snacky nibbles. All you have to know about these wrapped grissini from Nigella Lawson is this: you need equal weights of Parma ham (or her preferred version, prosciutto di San Daniele from the Friuli-Venezia Giulia region) and of the chunkier Italian breadsticks, often labeled “grissini rustici.” Should you be using the more industrial-looking, streamlined grissini, you’ll probably need slightly less ham.

Ingredients:

  • 8 oz. grissini rustici or other Italian breadsticks
  • 8 oz. prosciutto di San Daniele or Parma ham, deli-sliced very
      thin

Directions:

Break the grissini into irregular lengths, then wrap strips or pieces (depending on how the ham comes out as you unpeel the slices) of prosciutto around each breadstick bit. Arrange them on plates for people to pick at. Serves 10.

Adapted from Nigellissima, by Nigella Lawson (Clarkson/Potter Publishers, 2012).