"Crunchy, thin breadsticks made with buckwheat flour and butter to give your appetizers or salads a new twist. Grissini are long, crunchy breadsticks from Torino, usually made with lard or oil. The butter lends a soft interior and a crunchy exterior while bursting with a creamy, buttery flavor. These are perfect for serving with prosciutto, olives, and your favorite cheeses, or just on their own. They are so easy to make. You can make them at the last minute but they also store well, so they can even be made a few days ahead of time. If there are leftovers, do not put them in an airtight container. Wrap them in a cloth or parchment paper for a day or two. The crunchier they are, the better."
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Mix buckwheat flour, Parmigiano-Reggiano cheese, gluten-free flour, and 1 1/2 tablespoon butter in a bowl with your hands until the mixture resembles small pebbles. Mix in sesame seeds and thyme. Add water, 1 tablespoon at a time, until the mixture pulls together into a soft dough.
Divide dough into 6 portions. Let dough rest for 5 minutes.
Roll each portion of dough into a long, thin stick about 6 to 7 inches long. Arrange side by side on the baking sheet. Brush remaining 1 1/2 teaspoon butter over dough.
Bake in the preheated oven until completely browned, about 20 minutes. Cool completely before serving, about 10 minutes.
Dough may fall apart when you first start rolling the grissini. Don't get frustrated. With some handling, they firm up and start to maintain their shape even better. Keep at them by re-rolling a few times.
Keeping to tradition, the grissino should not have a uniform shape, but more a twisted snake, bumpy from the indentations of your fingers. There will be parts which tear or have areas with some holes in them. This is okay. They will cook up crispy and durable all the same. This is another characteristic of true, handmade grissini.