Sopaipilla Montanara (Chilean × Neapolitan)

Method

1. Peel and seed the squash, cut it into 3 cm cubes, put them in a 16 cm pot, cover with water and boil on medium-high heat for 13 min, until a fork slides in. Drain, mash until smooth and let it cool to lukewarm.

   Add in this stepButternut squash, peeled and seeded 140 g

   medium-high heat

2. Sauce: in a 16 cm pan warm half the olive oil with the thinly sliced garlic on medium-low heat for about 1 minute, until fragrant but not brown. Add the passata and salt and simmer for 10 min, until thick enough that a spoon drawn through leaves a brief trail.

   Add in this stepExtra virgin olive oil 1 tbspGarlic cloves 1Tomato passata (sieved tomatoes) 160 gSalt ¼ tsp

   medium-low heat

3. In a large bowl mix the flour, baking powder and salt, add the mashed squash and the remaining olive oil and bring it together by hand. Knead for 5 min until smooth and not sticky, adding the water a spoonful at a time if it is crumbly.

   Add in this stepPlain (all-purpose) flour 160 gBaking powder 1 tspSalt ½ tspExtra virgin olive oil 1 tbspLukewarm water (only if needed) 20 ml

4. Cover and rest the dough for 15 min, then roll it out on a floured surface 5 mm thick and cut 12 cm rounds (2 per person). Prick only the centre twice with a fork so the rim puffs up like a pizza crust.

5. Pour the oil into a 20 cm heavy pot (at least 3 cm deep, no more than one third full) and heat on medium-high heat for about 6 min to 175–180 °C; a scrap of dough should float up within 2–3 seconds. Dry your hands and the dough well.

   Add in this stepVegetable oil, for frying 700 ml

   medium-high heat

6. Fry in 3 batch(es), one or two rounds at a time: slide them in gently, away from you, and fry for 3 min per batch on medium heat, turning once, until puffed and golden. Drain on a rack. If the oil ever catches fire, cover with a lid and turn off the heat; never use water.

   medium heat

7. While you fry, heat the oven to 230 °C (use the grill setting if you have one). Put the sopaipillas on a tray, spread with the sauce, tear the mozzarella over and sprinkle with parmesan. Bake for 4 min until the cheese melts, then top with basil and serve straight away.

   Add in this stepMozzarella 100 gParmigiano Reggiano, grated 20 gFresh basil leaves 5 g

   oven