Braised pork and cavolo nero meatballs with roast garlic butter pizza fritti

For pizza fritti dough, combine yeast, sugar and 250ml lukewarm water in a jug; stir to combine. Allow yeast to activate (5-10 minutes), then stir in olive oil. Place flour and 1 tsp fine sea salt in the bowl of an electric mixer. With the dough hook attached, mix on medium speed, then gradually add yeast mixture and knead until smooth and elastic (8 minutes). Transfer to an oiled bowl and brush top with extra oil. Cover with plastic wrap and stand in a warm place until doubled in size (2 hours).

For meatballs, heat oil in a saucepan over medium-high heat; add onion and cook, stirring, until softened (4-5 minutes). Add cavolo nero and cook, stirring, until slightly softened (2-3 minutes). Add garlic, herbs and spices and cook, stirring, until fragrant (1 minute). Transfer to a bowl, cool completely, then add remaining ingredients, season with 2 tsp sea salt and 1 tsp coarsely ground black pepper, then mix well with your hands to combine. Roll into golf ball-sized balls (about 24), place on a tray, cover and refrigerate to rest (30 minutes).

Meanwhile, preheat oven to 160°C fan-forced. For roast garlic butter, place garlic bulb on a piece of foil, drizzle with olive oil, season and wrap tightly to enclose. Place on a small baking tray and roast until very tender (45 minutes). Cool briefly. When
cool enough to handle, halve bulb horizontally and squeeze garlic from its skins into a bowl. Add remaining ingredients, season and stir to combine. Set aside at room temperature until required.

Meanwhile, for tomato sugo, combine all ingredients except herbs in a high-speed blender, blend until smooth. Transfer to a saucepan with herbs, season and simmer over medium-high heat until beginning to thicken (15 minutes).

Increase oven to 190°C fan-forced. Heat oil in a large casserole. Cook meatballs, in batches, turning, until browned all over. Add sugo, arranging in a single layer, transfer to oven and bake until meatballs are golden and cooked through and sauce is rich and thick (25-30 minutes).

While meatballs are baking, knock dough back on a lightly floured surface; divide into 12 portions and roll into balls. Starting with one ball of dough, roll out on a lightly floured surface to a 12-14cm round. Repeat with remaining dough, layering between sheets of baking paper to prevent drying out. Heat a large frying pan over medium-high heat. Drizzle with a little oil, then cook pizza fritti in batches, add extra oil when necessary, until charred and puffed (2 minutes each side). Spread warm pizza fritti with garlic butter and cover with foil to keep warm.

Serve meatballs, scattered with extra parmesan, fried sage and drizzled with extra garlic butter. Serve with warm pizza fritti on the side.