Chef's Recipes

Popizze e sgagliozze con pinzimonio (two types of fritters, and crudités with olive oil)

Australian Gourmet Traveller Italian recipe for popizze e sgagliozze con pinzimonio (two types of fritters, and crudités with olive oil) by Sabino Matera from Quoco.

By Sabino Matera
  • 35 mins preparation
  • 4 hrs cooking plus cooling, standing, proving
  • Serves 8
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Popizze e sgagliozze con pinzimonio (two types of fritters, and crudités with olive oil)
“Sgagliozze and popizze are sold in the streets of Bari Vecchia in Puglia. Pinzimonio (from “pinzare”, pinch, and “monio”, from matrimonio) means pinch a vegetable and marry it with the best extra-virgin olive oil you can find.”


  • To serve: extra-virgin olive oil, sliced baby fennel, Dutch carrots, celery heart, preserved cherry tomatoes (see note)
Semi-dried tomatoes
  • 6 Roma tomatoes, thickly sliced lengthways
  • 150 gm (½ cup) rock salt
  • 1 tbsp sea salt flakes
  • 500 gm polenta
  • 16 gm dried yeast (about 2 sachets)
  • 500 gm (3 1/3 cups) plain flour
  • For deep-frying: olive oil
  • 7 anchovy fillets, finely chopped
  • 65 gm pitted black olives, finely chopped


  • 1
    For semi-dried tomatoes, preheat oven to 100C fan-forced. Place tomato slices on a wire rack placed over an oven tray, scatter with salt and stand until liquid begins to seep from tomatoes and salt becomes translucent (20-30 minutes), then roast until semi-dried and deep red (3-4 hours). Set aside to cool, then brush off excess salt.
  • 2
    Meanwhile, for sgagliozze, bring salt and 1.6 litres water to the boil in a large saucepan. Add polenta in a steady stream, stirring continuously, until incorporated, then cook, stirring continuously, until polenta is cooked and very thick (35-40 minutes). Spoon onto a wooden board, spread to 1.5cm thick, set aside until cool and firm (1-2 hours). Cut into 5cm squares, set aside. Makes about 24.
  • 3
    Meanwhile, for popizze, combine yeast and 300ml lukewarm water in a bowl. Set aside until frothy (8-10 minutes). Combine flour and 1 tsp salt in a bowl, add yeast mixture and 100ml water, stir, adding more water if necessary, to form a wet dough. Cover and set aside in a warm place until tripled in size (2-3 hours). Heat oil in a deep-sided saucepan to 190C. Gently stir anchovy and olive into dough with a wooden spoon, then form tablespoonfuls of dough into balls and deep-fry in batches, turning occasionally, until golden and puffed (2-3 minutes; be careful as hot oil may spit). Drain on absorbent paper, season to taste, keep warm. Makes about 35.
  • 4
    Deep-fry polenta, in batches, until just golden and crisp (3-4 minutes; be careful as hot oil may spit), then drain on absorbent paper and season to taste. Serve sgagliozze and popizze hot with pinzimonio and semi-dried tomatoes.


Note Preserved cherry tomatoes are available from Quoco and Simon Johnson. This recipe is from the May 2010 issue of Australian Gourmet Traveller.
Drink Suggestion: 2008 Cantele Telero Bianco. Drink suggestion by Sabino Matera

  • Author: Sabino Matera