I recently popped along to ASK Italian in London’s Paddington to meet celebrity chef and ‘ASK Italian Expert Friend’ Theo Randall. I was actually there to hear more about the brilliant restaurant chain’s Grand Tour – a series of fundraising activities across the UK from 9-27th of September in aid of Great Ormond Street Children’s Hospital – but I also had a chance to learn how to make panzerottini (a delicious dough ball filled with chilli flakes, cheese and/or pancetta that Theo has recently added to the menu).
I loved these piping hot balls of gooey goodness so much that I thought I’d try them out at home. To start, I adapted the easy-peasy pizza dough recipe from the ASK Italian cookbook. I’m fairly new to working with yeast, but have quickly realised that it’s not to be feared. All you really need to make bread and its many relations is time and elbow grease (or a Kitchen Aid stand mixer with a dough hook if you’re a cheater like me).
Theo makes his panzerottini with fontal cheese, but I used pecorino because that’s what I had in the fridge. Although pecorino is a harder cheese than the fontal it worked out OK. If I’d used the mozzarella I also had in the fridge, I reckon it would’ve melted all over my pizza stone while they were in the oven.
Following are my efforts. Below is a simple, if not time consuming recipe. Give them a go and let me know how you get on. Or, if you live in the UK, head to your nearest ASK Italian restaurant.
Theo Randall’s Panzerottini For ASK Italian
ingredients
7grams dry yeast
120 mls of lukewarm water
½ teaspoon of brown sugar
½ tablespoon of extra virgin olive oil, plus extra for wash
½ teaspoon of fine sea salt
220 grams of strong white flour
Chilli flakes
Pecorino cheese
Salt
Pepper
Balsamic vinegar and olive oil to serve
Makes approximately 30 pieces.
instructions
Click here to find out more about the ASK Italian Grand Tour.
You can get involved in one of the activities, including cycling, walking, triathlon, and food nights. Or you can simply sponsor those who are participating.
© Kate McAuley 2013
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