Canolaoil,fordeep-frying
FinelygratedParmigiano-
Reggiano,toserve
POOLISH
50 gm(⅓cup)“00”flour
⅛ tspdriedyeast
PIZZADOUGH
480 gm“00”flour
1 tspcastersugar
½ driedyeast
2 tspextra-virginoliveoil,
plusextraforgreasing
BAGNACAUDA
160 gmanchovyfillets
1 garlicclove,finelychopped
Finelygratedzest and juice
of½lemon
100 mlmilk
90 mlextra-virginoliveoil
1 Forpoolish,combineflour,
yeastand50mlwaterina
smallbowl. Coverand
refrigerate(overnight).
2 Fordough,combineflour,
sugar,yeastandpoolishin the
bowlofanelectricmixerfitted
witha doughhook.Gradually
incorporateoiland340mlwater
onlowspeed,alternatingoil
andwater,untildoughcomes
together(2-2½minutes). Turn
outontoa lightlyflouredsurface
andkneaduntila smooth
doughforms(about5 minutes).
Add1 tspsaltandkneaduntil
combined.Form into a ball
Pizzafrittawithbagnacauda
andParmigiano-Reggiano
SERVES 6-8 // PREP TIME 30 MINS // COOK 30 MINS (PLUS PROVING)
“ThisreciperemindsmeofNapoli,”saysAndrisani.“Usually,we
eatpizzafrittainthestreetwithourhands– it’soneofthebest
fastfoodsyoucanfind.”Startthisrecipeonedayaheadtomakethe
poolish (a starter that improves theflavourandtextureofthedough).
andplacein anoiledbowl,then
coverandsetasidetoprovein a
warmplaceuntildoubledin size
(1½hours). Dividedoughinto 24
balls, thensetasideona lightly
oiledtraytoproveagainuntil
lightandaerated(20minutes).
3 Meanwhile,forbagnacauda,
blendanchovies,garlic,lemon
zestandjuiceandmilkwitha
hand-heldblenderuntilsmooth,
thengraduallyaddoilin a thin,
steadystreamandblenduntil
mixtureis thickandemulsified.
4 Preheatoilin a large
saucepanto 180 °C.Rollout
doughballsoneata timeon
a lightlyflouredsurfaceuntil
2mmthick.Deep-fry,in batches,
carefullyspooningoiloverso
doughpuffsup(2-3minutes;be
careful,hotoilwillspit).Remove
witha slottedspoonandplace
ona traylinedwithpapertowel.
5 Toserve,spoona generous
amountofbagna caudaonto
eachpizzafrittaandtopwith
gratedParmigiano-Reggiano.
Winesuggestion 2019
MeadowbankHarvest
Sparkling, Tasmania.➤“This recipereminds
me ofNapoli,” says
Andrisani.“It’s one
ofthebest fastfoods
you can find.”Pizzafritta
PlatesfromBlue
ChapelPottery.
Allotherprops
stylist’sown.
PREVIOUSPAGES
Right:Assorted
chairs(used
throughout)
fromTheDrill
HallEmporium.PREVIOUS
PAGESRight:
Meadowbank
directorMardiEllis
(fromleft),Fico
souschefGlenn
Byrnes,Ficochef
andco-owner
FedericaAndrisani,
Meadowbank’s
AlexDeane
(seated)andFico
chefandco-owner
OskarRossi.
Opposite:
Meadowbankfarm
and vineyard.