Make crostoli with spicy ricotta onion dip
Serves 4
Prep time: 10 minutes Cook time: 40 minutes Resting time: 1 hour Difficulty: Medium
Ingredients:
For the dip:
16 ounces whole milk ricotta
2 scallions, finely chopped
1 clove garlic, minced
1 Tablespoon fresh lemon juice 1 teaspoon finely grated lemon zest ¼ teaspoon crushed red pepper flakes ½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper 2 Tablespoons olive oil
1 Tablespoon fresh thyme, for serving
For the crostoli: 1 ¾ cups all-purpose flour
1 ½ Tablespoons sugar
½ teaspoon baking powder
¼ teaspoon kosher salt
2 large eggs, at room temperature,
lightly beaten
3 Tablespoons olive oil
6 cups vegetable or canola oil, for frying
Directions:
For the dip:
1. In a food processor, combine the ricotta, scallions, garlic, lemon juice, lemon zest, red pepper flakes, salt and pepper. Blend on high until smooth. Add the olive oil and pulse to incorporate; if needed, loosen the dip by incorporating a splash of hot water.
2. Turn out into a serving jar or bowl,
cover and chill until ready to serve.
For the crostoli:
1. In a stand mixer, whisk together the flour, sugar, baking powder and salt until combined. Change to a dough hook and add the eggs, mixing until the mixture resembles rough breadcrumbs.
2. Add the olive oil, mixing until a rough dough forms around the hook. Turn out the dough and shape it into a ball. Cover with a piece of plastic wrap and let it rest for one hour.
3. After resting, line two large baking sheets with a double layer of paper towels.
4. Heat the oil to 375°F in a large heavybased Dutch oven or saucepan. Use a kitchen thermometer for accuracy.
5. Divide the dough into two sections, placing one piece back under plastic wrap. Cut the other piece into four pieces, flattening them down into rough rectangular shapes.
6. Pass each piece through a pasta roller, starting at the widest setting and passing it through the roller five or six times to begin with, folding the dough over with each pass. Continue to pass the dough through gradually thinner settings until you reach the second-to-last setting on the roller. Alternately, you can roll out your dough with a pastry roller to ¼-inch thick. Continue in this fashion until all the dough has been rolled into sheets.
7. Using a fluted pastry cutter, cut the dough into shapes such as triangles, rectangles or squares.
8. Gently lower three or four shapes at a time into the hot oil, cooking until golden and puffed, 8-10 seconds, before removing to the lined sheets with a skimmer. Repeat for remaining crostoli. 9. When ready to serve, arrange the crostoli in a bowl and serve with dip on the side, garnished with fresh thyme.