Name: Fico’s pizza fritta with bagna cauda and Parmigiano-Reggiano
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 - 8
Ingredients: Canola oil, for deep-frying; Finely grated Parmigiano-Reggiano, to serve; Poolish; 50 gm (⅓ cup) "00" flour; ⅛ tsp dried yeast; Pizza dough; 480 gm "00" flour; 1 tsp caster sugar; ½ tsp dried yeast; 2 tsp extra-virgin olive oil, plus extra for greasing; Bagna cauda; 160 gm anchovy fillets; 1 garlic clove, finely chopped; Finely grated zest and juice of ½ lemon; 100 ml milk; 90 ml extra-virgin olive oil

Fico’s pizza fritta with bagna cauda and Parmigiano-Reggiano

One of Napoli's best street snacks, made fresh in a kitchen near you.

Serves 6 - 8

Prep

30M

Cook

30M

Total

“This recipe reminds me of Napoli,” says Federica Andrisani of Hobart’s Fico. “Usually, we eat pizza fritta in the street with our hands – it’s one of the best fast foods you can find.” Start this recipe one day ahead to make the poolish (a starter that improves the flavour and texture of the dough).

Ingredients

Canola oil, for deep-frying

Finely grated Parmigiano-Reggiano, to serve

Poolish

50 gm (⅓ cup) "00" flour

⅛ tsp dried yeast

Pizza dough

480 gm "00" flour

1 tsp caster sugar

½ tsp dried yeast

2 tsp extra-virgin olive oil, plus extra for greasing

Bagna cauda

160 gm anchovy fillets

1 garlic clove, finely chopped

Finely grated zest and juice of ½ lemon

100 ml milk

90 ml extra-virgin olive oil

Method

1.For poolish, combine flour, yeast and 50ml water in a small bowl. Cover and refrigerate overnight.

2.For dough, combine flour, sugar, yeast and poolish in the bowl of an electric mixer fitted with a dough hook. Gradually incorporate oil and 340ml water on low speed, alternating oil and water, until dough comes together (2-2½ minutes). Turn out onto a lightly floured surface and knead until a smooth dough forms (about 5 minutes). Add 1 tsp salt and knead until combined. Form into a ball and place in an oiled bowl, then cover and set aside to prove in a warm place until doubled in size (1½ hours). Divide dough into 24 balls, then set aside on a lightly oiled tray to prove again until light and aerated (20 minutes).

3.Meanwhile, for bagna cauda, blend anchovies, garlic, lemon zest and juice and milk with a hand-held blender until smooth, then gradually add oil in a thin, steady stream and blend until mixture is thick and emulsified.

4.Preheat oil in a large saucepan to 180°C. Roll out dough balls one at a time on a lightly floured surface until 2mm thick. Deep-fry, in batches, carefully spooning oil over so dough puffs up (2-3 minutes; be careful, hot oil will spit). Remove with a slotted spoon and place on a tray lined with paper towel.

5.To serve, spoon a generous amount of bagna cauda onto each pizza fritta and top with grated Parmigiano-Reggiano.