Fennel Gnocco Fritto with Anchovies
Cook Time 2 hours + cooling time
Servings 6
Ingredients
7g instant yeast
Pinch sugar
160ml luke-warm water
250g Tipo 00 flour
½ tsp fennel seeds, crushed
20g lard
Salt
Vegetable oil, for deep frying
Ortiz anchovies, to serve
Method
Add 2 tablespoons of warm water into a small bowl with the yeast, sugar and a pinch of flour. Let stand for 15-20 minutes until foamy.
Add flour and fennel seeds to a food processor with a good pinch of salt and combine. Add the yeast mixture along with the remaining water and mix until well combined. With the motor still running add small bits of lard until all incorporated.
Remove and place the dough into a greased bowl. Cover and rest for 1-2 hours or until doubled in size.
Knock the dough back then cut into quarters. Using a rolling pin, roll dough on a floured surface into 2-3mm thick sheets. Cut into 5-8cm rectangles.
Heat oil to 180C. Fry the dough squares for a minute until puffed and golden. Drain on some paper towel.
Serve as an aperitivo with the anchovies.