Grissini Rubatà alle Nocciole del Piemonte (Italian Piedmont Hazelnut Rubatà Breadsticks)

Grissini Rubatà alle Nocciole del Piemonte (Italian Piedmont Hazelnut Rubatà Breadsticks)

The Story of the Dish

Grissini Rubatà alle Nocciole del Piemonte take the rustic structure of traditional Rubatà and add one of Piedmont’s most distinctive ingredients: toasted hazelnuts.

The result should remain recognizably a grissino, not become a sweet biscuit. The hazelnuts add aroma, texture, and subtle roasted richness while preserving the dry, crisp, savory character of the breadstick.

Servings and Timing

Yield: 35 to 40 grissini. Prep: 35 minutes. First rise: 60 to 90 minutes. Resting: 20 minutes. Bake: 20 to 25 minutes per batch. Total: about 3 hours.

Ingredients

4 cups bread flour, approximately 500 g

1 1/4 cups lukewarm water, approximately 300 ml

2 teaspoons active dry yeast

1 teaspoon sugar

2 teaspoons fine sea salt

3 tablespoons extra virgin olive oil

3/4 cup toasted Piedmont hazelnuts, very finely chopped

For shaping: 2 tablespoons extra virgin olive oil, 1/3 cup fine semolina flour, 2 tablespoons finely chopped toasted hazelnuts optional, fine sea salt optional.

Preparation

1. Toast hazelnuts at 350°F for 8 to 10 minutes, cool, rub off loose skins, and chop finely.

2. Activate yeast in lukewarm water with sugar for 5 to 8 minutes.

3. Add half the flour, olive oil, remaining flour gradually, then salt.

4. Knead 7 to 8 minutes before introducing the nuts.

5. Flatten dough, add half the chopped hazelnuts, fold, add the remainder, and knead gently another 2 to 3 minutes.

6. Let rise 60 to 90 minutes.

7. Transfer to a semolina-dusted surface, press into a 1-inch rectangle, brush lightly with olive oil, and rest 15 to 20 minutes.

8. Cut strips about 1/2 inch wide.

9. Roll under both palms from the center outward until 12 to 16 inches long, keeping the rustic Rubatà shape.

10. Brush lightly with olive oil and optionally add a restrained amount of chopped hazelnut and salt.

11. Rest 10 to 15 minutes.

12. Bake at 425°F, or 400°F convection, for 18 to 22 minutes.

13. Reduce to 300°F and dry 5 to 7 minutes, then leave 5 minutes in the switched-off oven with door slightly open.

14. Cool completely.

Professional Technique

Hazelnuts contain fat and therefore shorten and weaken gluten. Incorporating them only after initial gluten development protects the structure. The nuts should be finely chopped, not turned into paste.

Chef Tips

Toast the hazelnuts first and cool them completely. Do not overload the dough. Roll gently and let the dough rest if it tears repeatedly.

Common Mistakes

Using hazelnut paste, adding too many hazelnuts, burning the nuts, shaping overly thick breadsticks, or storing them before cooling are the primary errors.

Serving Ideas

Serve with Toma Piemontese, Castelmagno, Robiola, Gorgonzola Dolce, prosciutto crudo, lardo, speck, carne cruda all’Albese, vitello tonnato, pear mostarda, or fig preserves.

Wine Pairing

Roero Arneis, Erbaluce di Caluso, Barbera d’Alba, Dolcetto d’Alba, Nebbiolo d’Alba, and Vermouth di Torino Rosso complement the toasted hazelnut character.

Storage and Reheating

Store completely cooled grissini airtight at room temperature up to 7 days. Refresh at 300°F for 5 to 7 minutes if needed. Do not refrigerate.

Nutrition per Serving

Approximate per 2 grissini: Calories 135; Protein 4 g; Carbohydrates 16 g; Fat 6 g; Saturated Fat 0.7 g; Fiber 1.5 g; Sugars less than 1 g; Sodium 185 mg; Cholesterol 0 mg.

Chef Gianluca’s Selection ★★★★★

The hazelnut should never overpower the grissino. The best version begins with toasted bread, develops into roasted hazelnut, and finishes with olive oil and sea salt.

Advanced Chef Notes

Grissini Rubatà alle Nocciole del Piemonte should be crisp from the center to the surface, not simply browned on the outside. Dough consistency is the first control point: use enough hydration to create extensibility without making the dough sticky, and develop gluten until it can stretch without tearing. After mixing, allow the dough to relax before shaping. This rest is essential because tight gluten causes breadsticks to retract and become uneven. When stretching, work gently from the center outward and avoid crushing all fermentation gas. Sesame, hazelnuts, or extra virgin olive oil should complement the wheat flavor rather than weigh down the dough.

Bake on a fully preheated surface with space between each breadstick so dry oven air can circulate. If the grissini color before they are dry, lower the oven slightly and extend the bake. For maximum crispness, allow them to cool completely on a rack before storage. Never seal warm breadsticks in a container because trapped steam softens them within minutes. Properly baked grissini should snap cleanly, feel light in the hand, and remain crisp for several days when stored airtight at room temperature.

Advanced Chef Notes

For Grissini Rubatà alle Nocciole del Piemonte (Italian Piedmont Hazelnut Rubatà Breadsticks), dough development and drying are equally important. Mix only until the gluten is strong enough to stretch cleanly, allow adequate fermentation, and shape with even thickness so every breadstick bakes at the same rate. A thoroughly baked grissino should be crisp through the center, not merely browned on the outside.

A professional version of Grissini Rubatà alle Nocciole del Piemonte (Italian Piedmont Hazelnut Rubatà Breadsticks) should be consistent from the first portion to the last. Weigh major ingredients, keep the cooking vessel at the correct temperature, and prepare garnishes before the final cooking stage. The finished dish should show clear contrast in texture and a clean, balanced finish rather than unnecessary complexity.

Chef Gianluca