Fennel And Anchovy Agrodolce Flatbreads

August 2021

Agrodolce. That addictive, lip-smacking Italian goodness, the epitome of Mediterranean cuisine. It's so good in fact, even challenging fennel submits to the most delicate and delicious of dinners.

Heat the oil from the anchovies, fry finely chopped garlic, pine nuts and slivered fennel, before stirring in honey, raisins, red wine vinegar and the anchovies.  Simmer until the liquid evaporates and, at the last moment, toss through fresh dill.  Serve on flatbread - if you want to go homemade, see below for the softest, fluffiest, moorish, yet super simple flatbread around.



Quick Flatbread

Melt 50g butter in 3/4 cup warm milk.  

Add 2 cups plain flour. 

Knead for 2 mins. 

Rest for 30 mins. 

Divide in to 4. 

Roll in to rounds approx 0.3cm thick. 

Cook one at a time in an oiled pan over medium heat for around 90 secs on each side, or until it bubbles up and turns golden


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