Perfect match: Campari and grissini

AT A GLANCE

  • Serves 10 people

  •  
  • Grissini
  • 250 gm plain flour
  • 4 gm (1 tsp) dry yeast
  • 1 tbsp extra-virgin olive oil, plus extra for oiling
  • 2 tsp white sugar
  •  
  • Roasted fennel seed and anchovy paste
  • 45 gm anchovy fillets
  • 2 cloves garlic, coarsely chopped
  • 2 tsp fennel seeds, roasted
  • 1 tbsp extra-virgin olive oil
  • 1 lemon, finely grated rind only
01   Combine flour, yeast and 1 tsp of sea salt in a large bowl and make a well in the centre. Combine olive oil, sugar and 150ml warm water, add to flour and mix together to form a ball. Knead on a lightly floured work surface for 5 minutes or until dough is smooth and elastic. Place dough in a lightly oiled bowl, turn to coat, cover with plastic wrap and stand in a warm place for 45 minutes or until the dough has doubled in size.
02   For roasted fennel and anchovy paste, combine all ingredients in a mortar and, using a pestle, pound until a smooth paste forms. Season to taste with sea salt and freshly ground black pepper.
03   Preheat oven to 200C. On a lightly floured work surface knock down dough to deflate, then cut into 4 equal pieces. Working with one piece at time, keep remaining pieces wrapped in plastic, roll out dough to 3mm thick and cut into about 8cm x 5cm rectangles. Spread each rectangle evenly with ΒΌ tsp of roasted fennel seed and anchovy paste. Roll rectangles tightly, pulling outwards as you roll, and place on a lightly oiled oven tray. Brush with water and scatter with sea salt. Bake for 15-20 minutes or until golden and crisp. Grissini will keep in an airtight container for up to 1 week (reheat grissini in a hot oven for 3 minutes just before serving).

Note This recipe makes 50 grissini.

Topics:

DIP, APPETISER, DRINK SUGGESTION, FENNEL, ANCHOVIES, ITALIAN, SUMMER, SNACK

Recipe:

ADELAIDE LUCAS

Photography:

BRETT STEVENS

Styling:

EMMA KNOWLES

FEATURED IN

Jan 2007

Jan 2007

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