Savoury favourites
Savoury favourites
Montanare: fried mini pizzas
Montanare are small pizzas topped after frying. Nonna Adele finishes hers with garlic tomato sauce and pecorino, without mozzarella.
From Nonna Adele’s kitchen
- Cooking
- Sauce: about 1 hour; no frying time documented
- Rising
- About 4 hours, until doubled
LET’S GET COOKING
Method
Dissolve the yeast in a little barely lukewarm water. Add the flour and gradually add more water, followed by the salt. Knead until the dough is soft, smooth and elastic.
Cover and leave to rise until doubled, for about 4 hours.
Meanwhile, put the peeled tomatoes, garlic, oil and salt in a saucepan. Cook over low heat for about an hour, stirring; if the sauce reduces sooner, lower the heat and add a little water to prevent burning.
Divide the dough into small balls and stretch them into discs with your hands, keeping the pieces similar in size.
Fry a few discs at a time in hot oil, turning until the two sides are golden. Lift out with a slotted spoon and drain on kitchen paper.
Spoon a tablespoon of sauce into the centre of each mini pizza and finish with pecorino. Serve immediately.
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