• 2 tightly packed cups parsley • 2 cloves garlic, crushed • Zest and juice of 1 lemon • 1 cup toasted almonds • 1 cup grated parmesan • 1 cup olive oil • Salt and freshly ground pepper to taste
1. Into a food processor place parsley and garlic.Blitz until parsley is chopped well. Add lemon, almonds, parmesan and oil. Blend until very well combined. Season with salt and pepper.
• ½ cup tepid milk • 1 tsp sugar • 1 ½ tsp dry yeast • 2 Tbsp olive oil • 1 tsp salt • 1 ½ cup plain flour • ½ tsp fennel seeds, crushed • ½ tsp smoked paprika • ½ cup grated parmesan
1. Place milk into a bowl. Mix sugar and yeast then sprinkle over the milk. Stand for 15 minutes until frothy. Add oil.
2. In a large bowl combine salt, flour, fennel and paprika. Pour yeast mix into middle of flour and stir until dough is formed. Add parmesan and knead until combined. Place into a greased bowl, cover with cling film and leave in a warm place for 40 minutes to rise.
4. Lightly flour bench and knead dough for 2 minutes. Then roll dough into a rectangle approximately 15 x 20cm. Cut strips ½cm wide. Place on to a baking tray lined with baking paper, about 4cm apart. Cover and place in a warm place again for 20 minutes until risen.
5. Place in oven and bake for 10 minutes, then turn over and bake for a further 5 minutes. Cool on a rack. Store in an airtight container.
