Simple, salty and satisfying, this appetizer goes by the name
crispeddi a lici.
- 3/4 cup lukewarm water
- 1 teaspoon instant yeast
- 1 teaspoon extra-virgin olive oil, plus extra
- 1 teaspoon salt
- 1 3/4 cups flour, plus extra
- olive oil for frying
- 4 ounces anchovy fillets packed in salt, rinsed and cut
into 1/2-inch pieces
In a large bowl, combine the water, yeast, olive oil and salt.
Stir until the yeast dissolves, and add the flour. Mix until the dough comes
together. Turn out onto a floured work surface, and knead until smooth. Transfer
to a lightly oiled bowl, cover, and let rise in a warm place for 4 to 5 hours.
Do not punch it down.
When the dough has risen, warm 2 inches of olive oil in a
high-sided skillet or a deep fryer until it reaches 350°. Oil your hands, and
pinch off tablespoon-sized pieces of dough. Stretch the dough, and place a piece
of anchovy in the center. Pinch the dough around the anchovy to seal it in.
Carefully lower the pieces into the hot oil. Fry until golden, and using a slotted
spoon, remove from the oil, and place on paper towels to drain before serving.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
Print Friendly Version / E-mail to a Friend
• Browse/Search for other Recipes