Fennel Gnocco Fritto with Anchovies

Cook Time 2 hours + cooling time

Servings 6


7g instant yeast

Pinch sugar

160ml luke-warm water

250g Tipo 00 flour

½ tsp fennel seeds, crushed

20g lard


Vegetable oil, for deep frying

Ortiz anchovies, to serve


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.


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