STUZZICHINI

Little things to nibble on; snacks.

GNOCCO FRITTO WITH SCAMORZA

“These little nibbles are traditionally stuffed with mortadella. I used Parma ham and served it with baked smoked mozzarella. You can also add rocket and sundried tomatoes. Serve them with a Negroni or Aperol spritz.”

Serves 8

EASY

GREAT VALUE

Preparation: 20 minutes, plus 2 hours’ proving time Cooking: 30 minutes

flour 200 g cold butter 30 g, cubed dried yeast 2t warm water ½ cup, plus 1 T salt, to taste oil, for deep-frying

Woolworths smoked scarmorzine mozzarella 250 g

Woolworths buffalo mozzarella 120 g garlic 2 cloves, crushed

Parma ham or salami, for serving Woolworths green olives with garlic, for serving

1 Rub the butter into the flour using your fingertips until crumbly in texture. 2 Mix the yeast with the water and allow to stand for 2 minutes. Add the salt to the flour mixture, then make a well in the flour and start incorporating the water. Knead for 10–15 minutes, then allow to prove in a warm spot for 2 hours, or until doubled in size. 3 Roll out the dough to a thickness of ½ cm, then cut into 3 x 6 cm strips. 4 Heat the oil in a saucepan over a medium heat, then fry the dough until puffy and crispy. They do not have to be brown. Drain on kitchen paper. 5 While you’re frying the bread, place the mozzarella and garlic in an ovenproof dish, then bake at 180°C for 15 minutes until golden brown and melted. Serve the bread with the cheese, Parma ham or salami and olives.

WINE: Woolworths Spier Peachy

Chenin Blanc