BLISTEREDPEPPERS
WITHGNOCCO FRITTO
SERVES 6
Vegetableoil (we used grapeseed),
tofry
250ggoat’scurd
Flat-leaf parsley leaves, fried, to serve
BLISTEREDPEPPERS
6 redcapsicums
30grunnyhoney
(^1) / 4 cup (60ml) apple cider vinegar
GNOCCOFRITTO
1 tbsextravirginoliveoil
7g(1 sachet)driedyeast
31 / 3 cup(500g) plain flour
10g salt
Fortheblisteredpeppers,charcapsicums
overanopenflame,turningfrequently,for
8-10minutesuntiltheskinhasblackened.
(Alternatively,placeundera grillonhigh
heatandgrill,turningfrequently,until
blackened.) Place in a heatproof bowl and
coverwithplasticwrapfor 10 minutesuntil
theskinloosens,thenpeelandremove
stemsandseeds.Sliceintostripsand
placein a bowlwithhoneyandvinegar.
Seasonandtosstocombine.Marinate for
1 hourat roomtemperature.
Forthegnoccofritto,placetheoliveoil
and350mltepidwaterin a mixingbowl.
Addtheyeast,flourandsaltandwhiskto
forma dough.Turnthedoughoutintoan
oiledbowl.Folddough 10 timesby
stretchingit outandfoldingit backon
itselfin thebowl.Coverandrestfor
15 minutes,thenfoldthedough4 more
times.Restandrepeatthe4 foldprocess
2 moretimes,thenallowthedoughto rest
for 1 hour or until doubled in size.
Oncerisen,dividethedoughinto
6 equalpiecesandrollintoballs.Placeon
alargetraylinedwithbakingpaper.
Coverandrestagainuntildoubledin size.
Half-filla large,heavy-basedsaucepan
withoil.Heatto180ºC(a cubeofbread
willturngoldenin 90secondswhenoilis
hotenough).Stretchouteachballof
doughtoforma roughdiscandfry,in
batches,for 11 / 2 -2minutes,thenflipand
fryfora further 11 / 2 -2minutesuntilgolden
andcookedthrough. Drain on paper towel
andseason.
Spreadgoat’scurdoverthebaseofa
largeplate.Topwithmarinatedpeppers
andscatterwithfriedparsleyleaves. Serve
with gnocco fritto on the side.