8

PHOTOGRAPHY BEN DEARNLEY. GLUTEN FREE ADVICE ACCREDITED DIETITIAN & NUTRITIONIST NICOLE S

ALIBA (EAT

-SENSE.COM.A

U)

GOURMET TRAVELLER 177

Recipe index

Fare exchange

40 gm(1⁄2 cup) finely grated

parmesan

400 gm fior di latte orbufalo

mozzarella, thinly sliced

250 gm (1 punnet) heirloom

cherry tomatoes, halved

Handful of basil leaves, torn

PIZZA DOUGH

600 gm (4 cups) “00” flour,

plus extra for dusting

1⁄4 tsp fresh yeast or 1⁄ tsp

dried yeast

3 tsp extra-virgin olive oil

TOMATO SAUCE

250 ml (1 cup) tomato passata

5 basil leaves

½ tsp dried oregano

Pinch of caster sugar

GARLIC OIL

2 garlic cloves

80 ml (⅓ cup) extra-virgin

olive oil

1 For pizza dough, combine

flour and 3 tsp fine salt in a

bowl and make a well in the

centre. Dissolve yeast in 330ml

lukewarm water, add half into

well, mix with hands to combine,

then squeeze between fingers

Sorbello pizza

MAKES 4 // PREP TIME 45 MINS

// COOK 40 MINS (PLUS PROVING)

The Dolphin uses a wood-fired

oven and a highly absorbent

flour; we’ve adjusted the recipe

for “00” flour and a domestic

oven. Start a day ahead to

prove the dough; at The

Dolphin, they prove it for three

days in the fridge to develop

more flavour and strength.

The Dolphin, 412 Crown

St, Surry Hills, NSW,

(02) 9331 4800

SOUPS, STARTERS,

SNACKS AND SIDES

Bagna càuda●●●..........................90

Barley polenta●●..........................143

Carnecruda●●●............................ 94

Herbfrittata with

mushrooms●●●.........................58

Kingfishcrudo●...............................141

Romanesco broccoli

fritters●●.................................... 109

Torta pasqualina●●....................... 76

Zuppa dei Valdesi●......................... 91

PIZZA, PASTA AND RISOTTO

Beef agnolotti with hazelnut

and sage butter●........................ 93

Beefand ricotta cannelloni●......133

Ditaliwith chickpeas and

smoked pancetta●....................136

Fusilliwith lamb ragù●.................137

Lasagne with romanesco●..........135

Mezzemaniche with guanciale,

Pecorino Romano and

black pepper●............................137

Penne with broccoli and

pancetta pangrattato●.............. 54

Rigatoniwith tomato sauce,

guanciale and Pecorino

Romano●.......................................134

Risotto Barbaresco with

Gorgonzola●●............................92

Sorbellopizza●●........................... 177

Spaghettiand spanner

crab meat●...................................56

Spaghettiniwith

pipis●.............................................55

Spaghettonicon

cacio e pepe●●.........................136

SIMPLE GLUTEN-FREE VEGETARIAN CAN BE PREPARED AHEAD

MEAT AND POULTRY

Crumbed lamb cutlets with

wilted spinach●........................... 57

Lucanian sausages with crisp

cavolo nero●...............................142

Roast chicken thighs and ’nduja with

rosemary potatoes and anchovy

mayonnaise●●.......................... 156

Scottadito●●..................................144

Veal cotoletta with cabbage, mint,

apple and dill●............................ 54

SEAFOOD

Gaeta-style octopus ......................143

Pan-fried swordfish with

lemon-caper butter and

salted potatoes●●.....................58

Wild barramundi, cavolo nero and

spanner crab●●........................ 140

DESSERTS AND SWEETS

Apple and berry budino●●●......59

Baci di dama●●●...........................95

Bonet●●........................................... 94

CaramelisedMarsala pear

crostata●●..................................167

Globi●●●........................................145

Lemon polenta cakes with pistachio

nuts and mascarpone●●●.... 168

Limoncellobabà with vanilla

cream●●..................................... 166

Oliveoil shortbreads●●●.......... 168

Ricottawith white poached quince

and honey●●●..........................163

Roasted white chocolate and

ricotta cannoli●●...................... 164

Toasted flour fig roulade with lemon

mascarpone●●●...................... 162

until well combined. Add oil

and remaining yeast mixture,

stirring and squeezing with

hands until well combined.

Knead on a work surface until

smooth and elastic (5 minutes).

Transfer dough to a large

container, cover with a lid or

a tea towel and rest in a warm

place until it has doubled in

size (3-5 hours).

2 Divide dough into four, then

shape each piece into a ball.

Place balls in a large container

with at least 5cm between

each, cover with a lid or tea

towel and rest in a warm place

until doubled in size (8-12 hours;

or refrigerate for 2-3 days for

a lighter, stronger crust).

3 For tomato sauce, blend

ingredients and ½ tsp salt

in a tall jug with a hand-held

blender until smooth.

4 For garlic oil, blend garlic

and oil in a small food

processor until smooth.

5 If chilled, bring dough to

room temperature (2 hours).

Place a pizza stone or heavy

metal tray on the bottom shelf

of the oven. Preheat oven

to maximum temperature (or

preheat a pizza oven to 310ºC).

Coat 1 dough ball in flour, then,

with your hands, stretch ball

to a 30cm round over a 32cm

pizza tray (preferably a tray with

holes in its base), lifting edges

and stretching dough from the

centre and leaving a thick 1cm

edge (alternatively, use a rolling

pin – just don’t tell Nonna).

6 Spread1⁄ cup tomato

sauce over pizza base. Add

a quarter each of parmesan,

fior di latte, tomatoes and basil,

drizzle with 1 tsp garlic oil

and finish with a pinch of salt.

Transfer tray to oven and

bake until golden, bubbling

and amazing (7-10 minutes

at 270°C; 3-4 minutes at 310°C).

Meanwhile, prepare the next

pizza. Serve hot, enjoy with

your hands, your friends and

a good bottle of natural wine.●