Popizze e Sgagliozze Con Pinzimonio Two Types of Fritters, and Crudites with Olive Oil

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Australian Gourmet Traveller Italian recipe for popizze e sgagliozze con pinzimonio (two types of fritters, and crudités with olive oil) by Sabino Matera from Quoco.

What you will need

To serve: extra-virgin olive oil, sliced baby fennel, Dutch carrots, celery heart, preserved cherry tomatoes (see note)

  Semi-dried tomatoes 6 Roma tomatoes, thickly sliced lengthways

150 gm (½ cup) rock salt

  Sgagliozze 1 tbsp sea salt flakes

500 gm polenta

  Popizze 16 gm dried yeast (about 2 sachets)

500 gm (3 1/3 cups) plain flour

For deep-frying: olive oil

7 anchovy fillets, finely chopped

65 gm pitted black olives, finely chopped

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