Italian Food delivery across UK - Italian delicatessen online

Dissolve the yeast in 125 ml of water and a teaspoon of sugar. Put the flour in a large bowl adding the yeast dissolved in water. In another 125 ml of water, dissolve the salt and stir in the flour too. Knead with hands until all the liquid has been absorbed from flour.Then pour the mixture on a plane and knead with your hands for at least 10 minutes, until it looks smooth and homogeneous .Put the dough in a bowl, cover with plastic wrap and let rise for about 2 hours in a warm place and free of drafts until it has doubled in volume.Meanwhile prepare the sauce you will need to season the fried pizzelle. Finely chop the onion and garlic and put them to fry in a pan with oil very slowly. Add the chopped tomatoes and cook for about twenty minutes. When the sauce is ready, add the oregano. Once the dough has finished rising, make 12 small pieces weighing about 60 g each. Work small portions of dough with your hands to shape into balls. Once formed the balls, put them to rise again, covered, on a floured cloth until they have doubled their volume. After the time required, squashing them with your fingers, creating a disk. Their edges should be slightly thicker than the center in order to obtain a concave shape. At this point you can start to fry the pizzelle. In a saucepan with the edges high enough, put plenty of extra virgin olive oil (the pizzelle will float). Before putting the pizzelle try the oil temperature (which should be about 180 degrees) using a piece of the dough. When the oil reaches the proper temperature, put the disks of dough and let it fry for a couple of minutes on both sides until they are golden brown. Drain and dry the pizzelle excess oil lying them on a sheet of absorbent paper .Once fried, seasoned the fried pizzelle with a couple of tablespoons of sauce and (if desired) a sprinkling of grated cheese.