300 gmpiece veal fillet, trimmed2radishes, thinly sliced on a mandolin¼ cup(loosely packed) flat-leaf parsley40 gmtruffle pecorino, shavedSea salt grissini1 tsp(about ½ sachet) dried yeast125 gm“00” flour1 tbspextra-virgin olive oilLemon and anchovy dressing80 ml(1/3 cup) extra-virgin olive oil60 ml (¼ cup)lemon juice2anchovy fillets, finely chopped1 tbspthyme leaves
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.
Wrap veal in plastic wrap, rolling ends to form a tight even cylinder, and place in the freezer to chill and firm (30 minutes).
For lemon and anchovy dressing, whisk ingredients in a small bowl to combine, season to taste and set aside.
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.
This recipe is from the March 2013 issue of Australian Gourmet