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.
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