Pizzelle Napoletane: a classic recipe from southern Italy

1. Sauté garlic in extra virgin olive oil. Add crushed peeled tomatoes and cook for 15 minutes. Season with salt.

2. Dissolve yeast in 2 fingers of warm water. In a bowl mix the water and dissolved yeast, adding the flour as you go Add the extra virgin olive oil.

3. When the dough begins to take on some consistency, add the salt and begin kneading with your hands on a pastry board. Once the dough ball is smooth and homogeneous, place it in a large bowl, covered with plastic wrap, for 2 hours.

4. Once risen, place the dough on the pastry board, pull off pieces of about 50g each and spread them out with your hands to form pizzelles. Cover the pizzelles with a cloth and let them rise for about 30 minutes more.

5. Heat plenty of olive oil in a high-sided frying pan. Fry the pizzelles, waiting for them to puff up and turn golden brown. Lay them on a paper towel.

6. Season them while still hot with a spoonful of sauce, a sprinkling of Parmesan cheese, a basil leaf and a drizzle of raw oil.