Piedmontese-style veal carpaccio with truffle pecorino and sea salt grissini

1.For sea salt grissini, 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 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 and elastic (5-7 minutes). Place in a lightly oiled bowl, turn to coat, 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 surface to form a thin cylinder about 25cm long. Place on oven trays lined with baking paper, scatter with sea salt and bake in batches until golden and crisp (10-12 minutes), then cool completely. Makes about 20.

2.Wrap veal in plastic wrap, rolling ends to form a tight even cylinder, and place in the freezer to chill and firm (30 minutes).

3.For lemon and anchovy dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.

4.Thinly slice veal with a very sharp knife, carefully remove plastic and arrange on a serving platter. Scatter with radish and parsley, drizzle with dressing, season to taste, scatter with pecorino and serve with sea salt grissini.