Pasta Garofalo and Niko Romito Recipes: Fried bread with tomato and parmigiano cheese

Описание: A staple of central and southern Italian walk-around food, originally concieved to use up leftover pizza dough. It is important to make sure you have the correct ratio between tomatoes, fried dough and cheese. Let's try it together!

Prepare the dough, mixing the different flours (in the shape of a mound and well), the yeast, the lukewarm water, sugar and salt, all on a pastry board Mix them well with the help of a tarocco cutter. Let it rise in a bowl, covering it with plastic wrap until it’s doubled (1 hour and a 1/2 ) When the rising time is over, roll the dough out, stretching it with your hands until it’s about 2 cm thick and form circles with a round pastry cutter. Prepare the sauce, making a tomato concassée. Cut a cross on the bottom of the tomato and put it in boiling water for 10 seconds, the in ice-cold water. Peel it and cut it into small cubes. Chop the capers and the anchovies and put them in a bowl with the tomatoes, one basil leaf and some extra virgin olive oil. Let it marinate for about 10 minutes. Place a non-stick pan with a drizzle of oil on the stove, add the marinated tomatoes, heat it up and then turn off the burner. Cool it down. Bring the peanut oil to 160° and fry both sides, until they get some color and start to swell. Drain on kitchen paper. When they are all ready, make a cavity on each with the help of a rolling pin and put some tomato sauce inside the hole. Grate the parmigiano cheese on top and finish with a basil leaf.

Ingredients for four people:
200 g re-ground semolina
200 g soft wheat flour
300 g lukewarm water
6 g dry yeast
30 g extra virgin olive oil
7 g salt
7 g sugar
4 tomatoes
12 capers
2 basil leaves
2 anchovies in oil
1000 g peanut oil

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