TV Chef & food writer, Catherine Fulvio of Ballyknocken House & Cookery School in Co. Wicklow shares her ultimate Street Food recipes with us.
“When I heard about this great fun foodie initiative I immediately thought of the wonderful Italian celebrations which take place in the community and then of course the fabulous street-food which I enjoy so much when visiting Italy. Most people know with my Irish blood and Italian heart, I never need much encouragement for a get together around the table. So it was an obvious choice for me to share an authentic Sicilian Street Pizza recipe on this occasion it’s perfect for al fresco dining making a memorable Street Feast Event this June.
Seeing as this year’s initiative is also part of the official 1916 Centenary Programme I thought I should first think back to 1916 when food was in short supply due to the Second World War and any food on the streets of Dublin was being pillaged. Many of the streets associated with food including Moore Street became “no-go” zones during the Easter Rising. Fighting in the streets made delivery of food supplies almost impossible. Both Boland and Jacob’s bakeries were under siege which was a problem as most households bought bread and other provisions daily. Tinned fruit, meat, sardines and pickles were all part of the staple diet in Dublin during those six days.
100 years later we take to the streets again to mark this historic occasion and come together in community spirit to enjoy food together. Here I share with you a delicious summery menu perfect for easy informal outdoor dining. The recipes are all easy to make and easy to share and perfect street food for your Street Feast event on June 12th complete with summer fizz”
More information about Catherine and the cookery classes she hosts at Ballyknocken Cookery School can be found on www.ballyknocken.ie .
3 Great Catherine Fulvio recipes!
1. Palermo Street Pizza (or Sfincione)
2. No Bake Strawberry and Orange Tartlets
3. Strawberry & Peach Fizz
Palermo Street Pizza
MAKES 1 LARGE RECTANGLE
“This is my take on the authentic Sfincione, or Sicilian pizza bread. The pizza in the Palermo region is quite rustic, but other versions were made famous by the nuns of San Vito, who produced beautifully thin layers of dough wrapped around meat fillings. It really is fast food, as it can be picked up at bakeries or from small food carts parked on the pavements.
For the base:
2 tsp fast action dried yeast
2 tsp caster sugar
375ml warm water
3 tbsp extra virgin olive oil
1 tsp salt
500g ’00’ flour semolina, for dusting
For The Topping:
100g cooked, diced pancetta
50g grated provolone or caciocavallo cheese
40g baby spinach, washed and trimmed
400ml classic tomato sauce (page 96)
4 tbsp breadcrumbs
1 tsp dried oregano
2 tbsp extra virgin olive oil
- Stir the yeast, sugar and water together in the warmed bowl of a mixer fitted with the dough hook. Let it stand for 10 minutes. When the yeast is frothy, it’s ready to use. Add the oil and salt and stir in the flour with a wooden spoon just until the dough comes together, adding a little more flour or warm water if necessary.
- Switch the mixer on to a medium speed and knead for 4–5 minutes, until the dough is soft and smooth. Alternatively, turn the dough out onto a floured surface and knead by hand for about 10 minutes.
- Brush a large bowl for proving the dough with olive oil. Shape the dough into a ball and place it in the oiled bowl. Cover with oiled plastic wrap and leave to rise in a warm place for about 2 hours, until doubled in size.
- Preheat the oven to 200°C/fan 180°C/gas 6. Brush a large 20cm x 30cm baking tray
with olive oil and dust with semolina.
- Turn the dough out onto a lightly floured surface. Knock it back and knead for about 3 minutes, then stretch the dough out to fit the baking tray (it should be thicker than a traditional pizza). Scatter over the pancetta, cheese and spinach and then spoon over the tomato sauce, then sprinkle with the breadcrumbs and oregano.
- Bake in the oven for 20–25 minutes, until golden. Drizzle with the olive oil and serve in slices.
No Bake Strawberry and Orange Tartlets
A ‘no bake’ dessert takes the pressure off and can made as one large tart. The Greek yoghurt balances the sweetness here and soothes the sharpness of the passion fruit.
Makes 6 x 10cm tartlets or 1 x 24cm tart
for the biscuit base:
120g unsalted butter, melted and slightly cooled
200g amaretti biscuits
for the filling:
600ml double cream
zest of 1 orange
pulp of 2 passion fruit
100g Greek yoghurt
1 tsp vanilla extract
120g strawberries, washed and sliced into quarters
- Brush 6 x 10cm loose-bottomed, fluted tartlet tins (or 1 x 24cm loose-bottomed, fluted tart tin) with a little of the melted butter.
- Place the amaretti biscuits in a food processor and whizz until they’re fine crumbs. Add the butter and pulse a few times to combine, then carefully press the crumbs into the base and sides of the tartlet tins. Place in the fridge to set for 30 minutes.
- To make the filling, whisk the cream and orange zest in a large mixing bowl with an electric beater until stiff peaks form. Add the passion fruit pulp and stir to combine. Fold in the yoghurt and vanilla extract until mixed through.
- Spoon the filling into the set biscuit bases and chill again for 3 hours. When ready to serve, arrange the strawberries around the edge of the tartlets.
Strawberry and Peach Fizz
When making fruit purées, if you need extra sweetness, add icing sugar instead of caster sugar, as it dissolves easily in the thick fruit purée. You can also make fruit ice cubes by pouring a little purée into your favourite ice cube shape, then add a sprig of rosemary or a raspberry into each cube and freeze – the neighbours will be really impressed!
100g strawberries, washed and hulled, plus
6 to garnish
2 peaches, peeled, stone removed and diced
2 tbsp icing sugar
1 bottle sparkling wine
- Place the strawberries and diced peaches into a food processor or blender and process until very smooth. Pour the purée through a sieve into a jug, then add the icing sugar and stir well, until the sugar dissolves.
- Pour about 50ml of the fruit purée into chilled champagne flutes and carefully top with the sparkling wine. Just be careful not to fill the champagne flutes too fast, or they will bubble over and make a mess.
- Using a sharp knife, cut a small incision in the bottom of each strawberry so that it can be attached to the rim of the glass. Serve immediately.
Thanks to Catherine for her support, input and recipes. Again, more information about Catherine and the cookery classes she hosts at Ballyknocken Cookery School can be found on www.ballyknocken.ie .
Best of luck with your Street Feast!