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Tarongia (Sicilian olive oil-fried flatbread) with anchovy, fennel, dried tomatoes and Pecorino
Serves 6 Starters and mains
For the dough
- 50ml red wine
- 1tbsp extra virgin olive oil
- 1tbsp clear honey
- 1 x 7g sachet dried yeast granules
- 425g strong white flour, sifted, plus extra for dusting
- grated zest 1 unwaxed lemon
- 1⁄2tsp fine salt
For the filling
- 1 fennel bulb, cored and finely sliced
- 75g sun-dried tomatoes in oil, drained and roughly chopped
- 1 red onion, finely sliced
- 1 fresh red chilli, finely sliced
- 18 salted anchovies
- 100g Pecorino or Caciocavallo cheese, grated
- 1tbsp picked thyme leaves
Method
First make the bread dough. Put 240ml lukewarm water, the wine, oil and honey in a large mixing bowl. Add the yeast and stir well. Leave to activate and become foamy. Now add a third of the flour, the lemon zest and salt and whisk in to make a smooth batter. Mix in the remaining flour to make a manageable dough.
Transfer the dough to a floured surface and knead for a few minutes, until you have a firm, smooth dough. Shape into a ball, place in a bowl and cover with a cloth. Leave to rise in a warm spot for 45 minutes or until the dough has doubled in size.
Cut the dough into 6 equal portions. Roll out each piece into a rough circle. Leave to rest for 15 minutes before cooking.
Heat enough olive oil for shallow-frying in a deep pan to 170C. In batches, carefully lower the breads into the hot oil using a metal spatula or spider and fry for 5-6 minutes, or until golden brown on both sides. Remove and drain on kitchen paper. Keep warm.
To make the filling, heat a sauté pan over a medium heat and add a glug of olive oil. Add the fennel and season, then cook for 3 minutes, or until softened and browned. Add the tomatoes, onion and chilli, stir and cook for a further 3 minutes. Transfer to a bowl.
Preheat the grill. Divide the fennel and tomato mix among the flatbreads, spreading it evenly over the top, followed by the anchovies and then the cheese. Place the flatbreads under the grill and cook for 3 minutes, or until the cheese is melted and golden brown. Sprinkle with thyme and serve.
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