Food Network: Fried Bread Served with Mixed Fried Bread Served with Mixed Meats and Cheeses for Classic Snack: Paste Crisciute-Spuntino

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Fried Bread Served with Mixed Fried Bread Served with Mixed Meats and Cheeses for Classic Snack: Paste Crisciute-Spuntino
Recipe copyright 2000, Mario Batali. All rights reserved

Ingredients
Pizza Dough, recipe follows
6 cups extra-virgin olive oil, for frying
1/2 pound prosciutto, thinly sliced
1/2 pound salamini, thinly sliced
1/2 pound soppressata
1/2 pound testa (head cheese)
1/2 pound young pecorino
1/2 pound aged pecorino
1/2 pound stracchino
2 cups "La Spiritosa" marinated vegetables, recipe follows
1 container chocolate-hazelnut spread

Directions
Prepare the pizza dough according to the recipe and cut the dough into
2-inch squares.

In a saucepan, heat the oil until almost smoking. Cook the dough squares in the oil until golden
brown, 3 to 4 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to
drain.

Serve bread hot with sliced meats, cheese, vegetables, and hazelnut spread.

Ingredients
Pizza Dough:
1/4 cup light red or white wine, Fiano di Avellino
3/4 cup warm water
1 1/2 ounces fresh yeast
1 tablespoon honey
1 teaspoon salt
1 tablespoon plus 1 tablespoon olive oil
3 1/2 cups flour

Directions

Place wine, water, and yeast in a large bowl and stir until dissolved.
Add the honey, salt and 1 tablespoon olive oil, and mix well to combine. Add 1 cup of the flour and
mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2
to 3 minutes, incorporating as much flour as you can with the wooden spoon.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to
8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl and cover with a
towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one
large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Ingredients
Spicy Vegetable Pickles ("La Spiritosa"):
1 cup extra-virgin olive oil, divided into 5 equal portions
2 medium zucchini, cut into 1/2-inch thick medallions
3 red bell peppers, cut into 1/4-inch thick strips
1/2 pound green beans, ends removed

2 medium Japanese eggplants, cut into 1/2-inch thick medallions
1 head broccoli, cut into florets with 4-inch stalks
2 1/2 cups white wine vinegar
20 mint leaves
5 tablespoons sugar
5 pinches hot chile flakes

Directions
In a 12 to 14-inch saute pan, heat 1/5 of the oil until just smoking.
Saute each vegetable until tender and golden brown and remove each to a platter when finished
cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chili flakes and stir with a
wooden spoon over heat to dislodge the browned vegetables in the pan. Pour the vinegar mixture over
each of the 5 vegetables. Serve warm or at room temperature.

Yield: 8 servings