Fried Bread Served with Mixed Fried Bread Served with Mixed Meats and Cheeses for Classic Snack: Paste Crisciute-Spuntino (Mario Batali) |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
pizza dough, recipe follows |
6 cups extra-virgin olive oil, for frying |
1/2 pound prosciutto, thinly sliced |
1/2 pound salamini, thinly sliced |
1/2 pound soppressata |
1/2 pound testa ( head cheese) |
1/2 pound young pecorino |
1/2 pound aged pecorino |
1/2 pound stracchino |
2 cups la spiritosa marinated vegetables, recipe follows |
1 container chocolate-hazelnut spread |
1/4 cup light red or white wine, fiano di avellino |
3/4 cup warm water |
1 1/2 ounces fresh yeast |
1 tablespoon honey |
1 teaspoon salt |
1 tablespoon plus 1 tablespoon olive oil |
3 1/2 cups flour |
1 cup extra-virgin olive oil, divided into 5 equal portions |
2 medium zucchini, cut into 1/2-inch thick medallions |
3 red bell peppers, cut into 1/4-inch thick strips |
1/2 pound green beans, ends removed |
2 medium japanese eggplants, cut into 1/2-inch thick medallions |
1 head broccoli, cut into florets with 4-inch stalks |
2 1/2 cups white wine vinegar |
20 mint leaves |
5 tablespoons sugar |
5 pinches hot chile flakes |
Directions:
1. Prepare the pizza dough according to the recipe and cut the dough into 2-inch squares.
2. In a saucepan, heat the oil until almost smoking. Cook the dough squares in the oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain.
3. Serve bread hot with sliced meats, cheese, vegetables, and hazelnut spread.
4. Pizza Dough:
5. Place wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil, and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.
6. Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.
7. For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.
8. Spicy Vegetable Pickles ( La Spiritosa ):
9. In a 12 to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chili flakes and stir with a wooden spoon over heat to dislodge the browned vegetables in the pan. Pour the vinegar mixture over each of the 5 vegetables. Serve warm or at room temperature.
10. Yield: 8 servings
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