Anchovy Rolls Recipes

ANCHOVY ROLLS

Steps:

• Preheat oven to 375 (ish).
• Mash anchovies together with creme fraiche.
• Slice leeks.
• Roll out pizza dough.
• Smear on anchovy-creme fraiche mixture as evenly as possible, leaving about 2 inches clear at all edges.
• Sprinkle about a handful of sliced leeks over all.
• Roll up like a strudel.
• Bake for about 30 minutes.
• Cool and slice like pinwheels.
• Serves about 4 people as an appetizer, 2 as an entree.
• Golden raisins can also be added to the anchovy mixture.
• Goes well with a good Gewurztraminer.

MULTILAYERED ANCHOVY BREAD

Steps:

• Make dough:
• Stir together water and yeast in a small bowl until yeast is dissolved and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.) Stir oil into yeast mixture. Pulse together "00" flour, semolina, and salt in a food processor until combined. With motor running, pour in yeast mixture and process until a wet dough forms. Transfer dough from bowl to a lightly floured surface and knead gently a few times until smooth. Form dough into a ball and transfer to an oiled large bowl, turning to coat. Cover bowl loosely with plastic wrap and a kitchen towel. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Make seasoned oil:
• Whisk together all oil ingredients in a small bowl until combined well.
• Form and bake sfogliata:
• Lightly oil an 8-inch square baking pan. Turn dough out onto a lightly floured surface and knead a few times to remove air. Roll out dough on a well-floured surface into a roughly 18-inch round (1/8-inch thick).
• Reserve 1 tablespoon seasoned oil and brush remaining oil over dough round, leaving a 1/4-inch border around edge. Tightly roll up dough jelly-roll style and pinch seam to seal (some filling will seep out as you roll). Arrange roll seam side down and form into a coil, then transfer to oiled pan. Gently press on coil to flatten slightly, then cover pan loosely with plastic wrap and a kitchen towel. Let rise at warm room temperature until doubled in bulk, about 1 hour.
• Put oven rack in middle position and preheat oven to 375°F. Brush top of dough with reserved oil and bake until pale golden and top and underside are crusty, 35 to 40 minutes. Lift bread from pan with a metal spatula and transfer, right side up, to cool completely on a rack, about 1 hour. Serve bread thinly sliced.
• *Available at fornobravo.com.
• **Available at D. Coluccio & Sons (718-436-6700).