Cherry Galanni Sandwich
This recipe comes from Tom Oldroyd, Head Chef at the Venetian style bacaro Polpo and was specially created for the FoodLovers Markets-Soho Market Menu for National Cherry Day.
For the Galanni (Fried Venetian carnival crackers)
4 eggs
8tblsp caster sugar
4tblsp olivette salad oil
1 small glass white wine
¼ glass rum
¼ glass of grappa
500g ‘00’ flour
15g baking powder
Pinch of table salt
For the Cherries
250g of granulated sugar
250ml water
500g pitted cherries
2 tblsp Kirsch (optional)
(Unsweetened) cream to whip
Icing sugar to decorate
Method
Beat the eggs with the caster sugar. Mix in the olivette salad oil, wine, rum & grappa.
Slowly work in the flour with baking powder and a pinch of table salt until you have a firm ‘pasta’ dough.
Leave this dough wrapped up in the fridge to rest for half an hour.
Use the pasta roller to create 8cm by 4cm paper thin rectangles and fry in hot oil until golden brown.
Make a stock syrup by placing the granulated sugar with water. Slowly heat to dissolve the sugar. Once dissolved boil for 5 minutes.
Add to this the pitted cherries and boil for a further 2 minutes. Take off the heat and cool, at this point stir in the Kirsch (optional).
You can pack these cherries into sterilised jars and they will keep for a month or so in a cool dark place.
To serve the sandwich, spoon a small amount of simple (unsweetened) soft whipped cream onto a plate. On top of this place a Galani cracker, some more whipped cream, a pile of cherries with their juices, another Galani cracker and a good dusting of icing sugar.
