BLISTERED PEPPERS WITH GNOCCO FRITTO

SERVES 6

Vegetable oil (we used grapeseed), to fry 250g goat’s curd Flat-leaf parsley leaves, fried, to serve

BLISTERED PEPPERS 6 red capsicums 30g runny honey 1/4 cup (60ml) apple cider vinegar

GNOCCO FRITTO 1 tbs extra virgin olive oil 7g (1 sachet) dried yeast 31/ 3 cup (500g) plain flour 10g salt

For the blistered peppers, char capsicums over an open flame, turning frequently, for 8-10 minutes until the skin has blackened. (Alternatively, place under a grill on high heat and grill, turning frequently, until blackened.) Place in a heatproof bowl and cover with plastic wrap for 10 minutes until the skin loosens, then peel and remove stems and seeds. Slice into strips and place in a bowl with honey and vinegar. Season and toss to combine. Marinate for 1 hour at room temperature.

For the gnocco fritto, place the olive oil and 350ml tepid water in a mixing bowl. Add the yeast, flour and salt and whisk to form a dough. Turn the dough out into an oiled bowl. Fold dough 10 times by stretching it out and folding it back on itself in the bowl. Cover and rest for 15 minutes, then fold the dough 4 more times. Rest and repeat the 4 fold process 2 more times, then allow the dough to rest for 1 hour or until doubled in size.

Once risen, divide the dough into 6 equal pieces and roll into balls. Place on a large tray lined with baking paper. Cover and rest again until doubled in size.

Half-fill a large, heavy-based saucepan with oil. Heat to 180ºC (a cube of bread will turn golden in 90 seconds when oil is hot enough). Stretch out each ball of dough to form a rough disc and fry, in batches, for 11/ 2- 2 minutes, then flip and fry for a further 11/ 2- 2 minutes until golden and cooked through. Drain on paper towel and season.

Spread goat’s curd over the base of a large plate. Top with marinated peppers and scatter with fried parsley leaves. Serve with gnocco fritto on the side.