Grated parmesan and fresh basil, to serve
PIZZA DOUGH 1 sachet (7g) dry yeast 5 cups (750g) tipo ‘00’ flour 1 tbs salt flakes 1 tbs extra virgin olive oil ‘NDUJA SAUCE
200g passata
100g ‘nduja (spreadable spicy salami),
or to taste
1 tsp dried oregano
1 tsp caster sugar
PICKLED CHILLIES 700ml rice wine vinegar 21/ 2 tbs salt flakes 250g caster sugar 500g long red chillies, thinly sliced
For the pickled chillies, combine all ingredients with 4 cups (1L) hot water in a medium heavy-based saucepan and bring to the boil. Remove from the heat and cool completely. Pickled chillies can be stored in airtight sterilised containers or jars in the fridge for up to 3 months. Make enough to last a while. You will wish you had if you don’t.
For the pizza dough, combine yeast and 450ml lukewarm water in a bowl, cover and stand for 10-15 minutes until frothy. Combine flour and 1 tbs salt flakes in a stand mixer fitted with the dough hook attachment. Add yeast mixture and oil, and knead for 10 minutes or until smooth and elastic. Transfer to a greased bowl, cover and stand in a warm place for 2 hours or until doubled in size. Divide dough into 4 balls, place on a tray, cover for 30 minutes or until doubled in size. Alternatively, if time permits, cover loosely with a clean tea towel and allow to proof in the fridge overnight or up to 3- 4 days. If using from the fridge allow dough to return to room temperature before rolling.
For the ‘nduja sauce, combine all ingredients in a bowl, season to taste and mix thoroughly with a whisk. Set aside.
Preheat oven to 250°C or to the highest temperature setting. Grease 4 large oven trays and line with baking paper.
Working with 1 dough portion at a time, on a lightly floured surface, roll out to a rough 25cm x 35cm oval. Brush each pizza base with olive oil and season. Spread ‘nduja sauce (as much as you’d like) over each base. Scatter evenly with the garlic, chilli, if using, and mozzarella. Season to taste. Bake for 12-15 minutes until golden and cheese is bubbling. Repeat with remaining pizza bases and toppings. Scatter over pickled chillies, parmesan and anchovies to serve.
FRITTO MISTO DI MILANO (MILANESE-STYLE FRIED VEGETABLES) SERVES 4 AS A STARTER
“This dish is inspired by a trip to Milan a few years ago. We visited a special place called Mangiari Di Strada, which is no longer there. Chef Giuseppe Zen would stand out the back, under the sun, next to his wood oven with his radio blaring and a glass of wine in his hand. I’d bring him a top-up and, in turn, he would give us a simple plate with some fried ceps, fried potato and Taleggio. My version is cheesy potato ‘scallops’ with fried shiitake mushrooms and a seasonal green vegetable, served with tart herb aioli. The idea of fritto misto is to take what is amazing around you at the time, fry it and eat it. Pretty simple… but very delicious.”
8 small Dutch cream or desiree potatoes, peeled, cut to 1cm slices 250g Taleggio, cut to 5mm slices 250g large shiitake mushrooms, stems removed and discarded, tops scored 250g baby green beans, trimmed Grapeseed or canola oil, to fry Lemon wedges and fried flat-leaf parsley leaves, to serve HERB AIOLI (MAKES APPROX. 280ML)
4 garlic cloves
Extra virgin olive oil, to drizzle 2 egg yolks
Zest and juice of 1 lemon
200ml grapeseed oil
11/ 2 tbs finely chopped flat-leaf parsley 11/ 2 tbs finely chopped basil
BATTER 21/ 2 cups (450g) rice flour 2 tsp baking powder 400ml dry white wine
Place the potatoes in a medium saucepan and cover within cold salted water. Place over high heat and bring to the boil. Simmer for 10-15 minutes until partially cooked. Drain and cool to room temperature. Place a slice of Taleggio between 2 potato slices and sandwich together. Repeat with remaining potato and Taleggio, and chill until ready to use. Preheat oven to 200°C. For the aioli, wrap the garlic in foil and drizzle with some olive oil. Season to taste. Roast for 20-25 minutes until soft and cooked. Set aside to cool. Place garlic in a food processor with the yolks, lemon zest and juice and whiz until finely chopped. With the motor running, gradually add in the grapeseed oil, scraping down the sides occasionally, until combined. Season to taste, add the herbs and pulse to combine. Set aside.
For the batter, place flour, baking powder and 2 tsp salt in a large bowl and stir to combine. Using a whisk, stir continuously while gradually adding wine and 11/ 4 cups (310ml) water until combined and smooth. You will need to stir the batter before using or the flour will settle. It should be a pancake batter consistency.
Fill a large heavy-based saucepan half full with the oil. Heat over high heat until 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
Working with 1 piece at a time, dip the potato ‘scallops’ and vegetables into the batter and tap off any excess, so only a thin layer remains. Fry in batches for 2-4 minutes until crisp and lightly golden. Drain on paper towel and season to taste. Serve with herb aioli and lemon wedges.