Roasted fennel seed and anchovy grissini

Serves 50 Jump-start your appetite with this pre-dinner combination of bitter Campari and salty, savoury grissini.

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.

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.

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 ¼ 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).