Salami & fen­nel pizza with bur­rata


Ready in 40 min­utes plus prov­ing time | Makes 4

400g canned whole toma­toes, drained 2 an­chovy fil­lets 2 whole gar­lic cloves, plus 1 ex­tra, thinly sliced 140ml ex­tra vir­gin olive oil, plus ex­tra for driz­zling 1 long red chilli, thinly sliced 12 thin slices hot so­pressa salami, torn 12 thin slices mild so­pressa salami, torn 2 baby fen­nel bulbs, thinly sliced on a man­do­line, fronds re­served and chopped, to serve 80g pecorino, finely grated 4 bur­rata (cream-filled moz­zarella balls)


2 Tbsp olive oil 8g (1 sachet) ac­tive dried yeast 1 tsp caster sugar 1/2 tsp salt 350ml luke­warm wa­ter 450g pizza flour (fine flour with ‘00’ on packet)

1 For dough, com­bine olive oil, yeast, sugar, salt and wa­ter in a bowl and set aside un­til foamy on top (2-3 min­utes). Grad­u­ally add flour, mix un­til a rough dough forms, then knead on a floured sur­face un­til smooth (6-8 min­utes). Place in a lightly oiled bowl, cover with a tea towel and stand in a warm place un­til dou­bled in size (1-1½ hours). Knock back dough, knead lightly, then re­turn to bowl, cover and set aside again un­til dou­bled in size (45 min­utes-1 hour). Half­way through this time, pre­heat oven to 250°C and place 2 oven trays in oven to heat.

2 Mean­while process tomato, an­chovies, whole gar­lic cloves and 50ml oil in a food pro­ces­sor un­til smooth. Sea­son to taste and set aside.

3 Com­bine sliced gar­lic, chilli, and re­main­ing oil in a small saucepan and heat over low heat un­til fra­grant (2-3 min­utes). Set aside.

4 Di­vide dough into 4, then form each into a 30cm round with the palms of your hands or a rolling pin and place on sep­a­rate pieces of bak­ing pa­per. Thinly spread with tomato mix­ture, top with both salamis, fen­nel and pecorino, and driz­zle with a lit­tle oil. Bake piz­zas, still on bak­ing pa­per, in batches on heated trays, swap­ping trays half­way through cook­ing, un­til browned at edges and cooked through (6-8 min­utes). Top each with a bur­rata, sprin­kle with fen­nel fronds, driz­zle with chilli oil to taste, sea­son to taste and serve.

Aloo paratha

Ready in 1 hour 5 min­utes plus rest­ing time | Makes 4

2 cups plain flour 1/2 cup whole­meal flour ¼ tsp bak­ing pow­der 1 tsp salt 250ml wa­ter Ghee (or oil), for fry­ing Lime wedges and thinly sliced green chilli, to serve


500g baby po­ta­toes, coarsely chopped 2 Tbsp ghee (or use oil) 1/2 onion, thinly sliced 1 Tbsp finely grated ginger 1 long green chilli, thinly sliced 1 clove gar­lic, finely chopped 1 tsp cumin seeds 2 Tbsp coarsely chopped co­rian­der 1 tsp garam masala

1 For fill­ing, cover po­ta­toes with plenty of cold, salted wa­ter in a large saucepan, bring to the boil and cook un­til ten­der (12-15 min­utes). Drain well and coarsely mash. Melt ghee in a fry­ing pan over medium-high heat, add onion and fry, stir­ring oc­ca­sion­ally, un­til caramelised (6-8 min­utes). Re­move from heat, stir in ginger, chilli, gar­lic and cumin seeds, add to potato, then stir in co­rian­der and garam masala. Sea­son to taste.

2 Com­bine flours and bak­ing pow­der in a bowl with the salt, make a well in the cen­tre, add the wa­ter and mix to form a rough dough. Turn out onto a lightly floured sur­face and knead un­til smooth and elas­tic (4-5 min­utes). Stand at room tem­per­a­ture to rest for 15 min­utes, then di­vide into 4 equal pieces.

3 Pre­heat oven to 150°C. Roll a piece of dough into an 18cm-di­am­e­ter round. Form a quar­ter of the potato fill­ing into a loose patty and place in the cen­tre of the dough. Fold dough over the fill­ing to form a pouch and pinch edges to seal. Flat­ten slightly with the palm of your hand, turn seam-side down and roll out into a 1.5cm-thick round. Re­peat with re­main­ing dough and fill­ing.

4 Heat 1 Tbsp ghee in a fry­ing pan over medium heat and fry parathas one at a time un­til golden brown (1-2 min­utes on each side). Keep warm on a wire rack in the oven while' you cook the re­main­ing ones. Serve hot with lime wedges and green chilli.

Lig­urian cheese fo­cac­cia

Ready in 40 min­utes plus rest­ing time | Makes 2

400g high grade flour 100ml olive oil, plus ex­tra for greas­ing and driz­zling 200ml wa­ter 500g stracchino, bro­ken into rough 2cm pieces (see note)

1 Place half the flour in a bowl with a good pinch of salt. Add oil and wa­ter, mix un­til smooth, then grad­u­ally add re­main­ing flour, a lit­tle at a time, mix­ing to form a soft dough. Turn out onto a lightly floured sur­face, knead un­til smooth and elas­tic (4-5 min­utes), then wrap in plas­tic wrap and stand at room tem­per­a­ture for 2-3 hours to rest.

2 Pre­heat oven to 250°C. Di­vide dough into 4 equal pieces and roll each into a ball. Roll out a ball of dough into a 30cm round, then pull and stretch it with your hands un­til pa­per thin. Place on a lightly oiled oven tray, scat­ter with half the cheese and sea­son to taste. Re­peat rolling and stretch­ing with an­other ball of dough and place over the cheese. Pinch and crimp edges to seal, pierce holes in the top and driz­zle with oil. Sea­son with salt and bake un­til crisp and golden brown (7-9 min­utes). Keep warm while you re­peat with re­main­ing dough and cheese. Serve hot.


> Stracchino is an Ital­ian fresh cheese avail­able from spe­cial­ist deli shops such as Farro Fresh; if un­avail­able, sub­sti­tute with torn buf­falo moz­zarella.

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