GRISSINI

In the bowl of a mixer, combine the flour, salt, sugar and Porcini mushroom powder (if using);
Add the yeast dissolved in lukewarm water;
Knead using the dough hook or else the flat beater attachment (depending on the brand of your mixer, this may also be called a K mixer);
Next, add the melted lard before it gets too hot;
Incorporate the fat well;
Place a cloth over the bowl and leave to prove at room temperature for about 30 minutes (until the dough doubles in volume);
Preheat the oven to 200°C;
Use a rolling pin to roll out the dough until thin (1/2 cm);
Cut thin sticks and place on a non-stick baking sheet;
Bake for 15 minutes until golden.

* Suggestions: serve with thinly sliced ham, or add any topping you like (cheese, vegetables, etc.)

* Tip: for something a little different, try sprinkling Parmesan or sesame seeds on the baking sheet before “plating” the grissini.