Truffled Grissini

“Even if you do not have a baker who produces fresh Grissini—thin bread sticks—many grocery stores have a wide selection,” says Luke Palladino, chef/owner of two eponymous restaurants in Northfield and at Harrah’s in Atlantic City. “These are my most requested Antipasti ever. Serve these with a chilled glass of prosecco or champagne and enjoy.”

Grissini with Prosciutto and White Truffle Butter

Serves: 4


6 tablespoons unsalted butter, softened at room temperature
2 tablespoons white truffle oil
Salt and freshly cracked pepper
½ cup Parmigiano Reggiano, grated
12 Grissini (thin bread sticks)
6 or more thin slices of Prosciutto


1.    Place the butter and the truffle oil in a small bowl and combine well with a wooden spoon. Season with salt and pepper to taste.
2.    Spread the grated Parmigiano on a plate large enough to accommodate the grissini. With a butter knife, slather the grissini ¾ the way up with the truffle butter liberally.
3.    Lay the buttered grissini in the grated Parmigiano and roll to coat well with the cheese.
4.    Wrap the Prosciutto around the buttered part of the grissini.
5.    Serve immediately.

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