Fennel seed grissini with grilled zucchini

AT A GLANCE

  • Serves 6 people

Grissini will keep in an airtight container for 5-7 days. If they lose their crispness, refresh them quickly in a hot oven.

  • 7 gm (about 1 sachet) dry yeast
  • 250 gm “00” flour
  • 1 tbsp dry-roasted fennel seeds
  • 1 tbsp extra-virgin olive oil
  • For scattering: sea salt flakes
  •  
  • Marinated zucchini
  • 3 zucchini, thinly sliced lengthways into ribbons
  • 60 ml (¼ cup) extra-virgin olive oil
  • ¼ cup (loosely packed) oregano leaves
  • 1 garlic clove, finely chopped
  • 1 lemon, finely grated rind only
01   Preheat oven to 180C. Combine yeast, a pinch of flour and 125ml lukewarm water in a bowl, stir to dissolve yeast and set aside until foamy(5-7 minutes). Combine remaining flour, fennel seeds and 1 tsp sea salt flakes in a large bowl. Make a well in the centre, pour in yeast mixture and olive oil, mix to form a dough, turn onto a lightly floured surface and knead until smooth (5-7 minutes). Place in a large lightly oiled bowl, cover and set aside until doubled in size (50 minutes-1 hour). Divide dough into walnut-sized pieces, then stretch and roll each piece on a lightly floured work surface to form a thin cylinder about 25cm long. Place on baking paper-lined oven trays, scatter with sea salt and cook in batches until golden and crisp (10-12 minutes), then cool completely. Makes about 35.
02   For marinated zucchini, heat a chargrill on high heat, brush zucchini with a little extra-virgin olive oil, and grill in batches, turning once, until cooked through (2-3 minutes). Combine oregano, garlic, lemon rind and remaining oil in a bowl and pour over zucchini. Season to taste and serve with grissini.

Recipe:

GOURMET FOOD TEAM

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND GOURMET FOOD TEAM

FEATURED IN

May 2009

May 2009

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