In two waves, inspiration came for last night's dinner creation. Grabbing that last big handful of flat leaf parsley from the garden yesterday morning, and browsing the new book on the shelf, The Silver Spoon, Naples and The Amalfi Coast, Matthew and I got inspired to make these, Gonfietti, a fried dough ball full of anchovies. In other words, pillows of deliciousness. How parsley and these pillows came to be together is because we wanted to make a green sauce with this last abundance of the favourite herb. Also, my friend Adam shared some of his beautiful Naramata garlic with me last week, so, a classic gremolata was a natural. Neither Matthew or I are eating much meat these days and so organic heritage True Grain flour is a go-to for pasta and bread based dishes. This recipe really called out to us, for its promise of lots of flavour. As anchovies give great umami satisfaction, and sounded like the ideal pairing for the gremolata we had in mind, our minds were made up. Here is the Gonfietti recipe below.
Note: To take this recipe to the next level of Local, use your instincts and whatever high flavour ingredients you have available in replacement of the anchovies, be it pancetta, bacon, salt cured fish, or whatever can mince down to small pieces that have lots of flavour. I am sure we will use this dough base recipe and technique and add several different ingredients to it, be it cheese or even olives. I share the Gremolata recipe in a separate post, here :)
Ingredients:7 grams active dry yeast
1/4 cup warm water
1/4 teaspoon of granulated sugar
2 cups organic heritage flour (sifted is best for this)
1 tablespoon olive oil
3 1/2 oz (100 grams or two Millionaires 50 gram tins) anchovy fillets
1/4 cup or so, canola oil
Dissolve the yeast in a medium mixing bowl with the warm water and sugar. Let the yeast come alive in the water for 15 minutes.
Add the flour and the olive oil to the bowl, then knead the dough for around 2 minutes, when it will start to get elastic and smooth. Place a towel over the bowl and let the dough rise for an hour.
Chop your anchovy fillets and knead them into your dough, then roll out your dough onto a flat and floured surface until it's 1/4 inch thick. We used a shot glass to punch out circles in the dough. You can use a small cookie cutter or knife. The circle should be around 2-2 1/2 inches. Reform then roll out the remaining cut off dough, and make more circles, or just make some free form gonfietti for fun (we did).
Have a plate lined with paper towels at the ready. Heat the canola oil in a 12 inch frying pan (add more oil if it is larger). Pan fry the rounds for 1 - 1 1/2 minutes per side, until they are golden brown. Remove from heat, serve with a lemon wedge and gremolata or your choice of sauces. We had some home made chunky tomato ketchup already made that we also served along side the gonfietti. Find that recipe here. Enjoy!