PIZZAFRITTIWITH LEMON PUREE
& SEAURCHIN
SERVES 6-8, AS A LIGHT MEAL OR STARTER
3 lemons
(^1) / 2 cup(125ml)extravirginoliveoil
2 seaurchins,cleaned,roeremoved
(youcanpurchaseseaurchinroe
readytoeatfromyourlocal fish
marketorfishmonger)
Thyme leaves, to serve
PIZZAFRITTI
1 sachet(7g)driedyeast
1kgstrong(baker’s)flour
Vegetable oil, to deep-fry
Tomakethelemonpuree,placelemons
in a saucepanandcoverwithwater.Bring
totheboilandsimmerfor5 minutes.
Drainandrepeat3 times.Onthefinal
time,bringtotheboilandsimmerfor
30-35minutesoruntilverysoft.Drain,
reserving125mllemoncookingwater.
Placelemonsin a blenderwiththeoliveoil
andlemonwaterandblitzuntilcombined.
Season.If lemonpureeis a littlethick,
addmorelemonwateruntilyoureach
a goodconsistency.Season.Setaside.
Meanwhile,forthepizzafritti,place
550mllukewarmwaterin a jug,add
yeastandmixgentlytocombine.Set
asidefor6-8minutesoruntilmixture
beginstofoam.Placeflourin thebowlof
a standmixerwiththedoughhook.Add
yeastmixtureandmixonlowspeeduntil
combinedandsmooth.Adda goodpinch
ofsaltflakesandmixfor2-3minutes.
Grease 3 large oven trays and line with
bakingpaper.Turndoughoutontoa
lightlyflouredworksurfaceandshape
intoa ball.Placeonanotheroventray
linedwithbakingpaper.Coverandset
asidefor30-40minutesoruntildoughis
doubledin size.Dividedoughinto100g
ballsandsetasidefor30-40minutesor
untildoubledin size.Flattenthedough,
pushingyourfingerin themiddleofthe
ball,takingcarenotoverstretchit but
leavea niceandfluffyrimonit.Place
shapedballsontopreparedtrays.
Half-filla largedeepfrypanwith
vegetableoiloverhighheatto180°C
(a cubeofbreadwillturngoldenin 90
seconds).Frypizzafritti,in batches,
turningoccasionally,for2-3minutesor
untilgoldenbrown.Coolona wirerack.
Placepizzafrittiona platterandlemon
pureein a smallbowl.Placea small
spoonfulofpureein thecentreofeach
pizzafritti,toppedwithseaurchinroe.
Servescatteredwithfreshlyground black
pepper and thyme leaves.