How many delicious things can be made with rompiscatole dough? From the battilocchio to the panuozzo and even fried angioletti, the answer is… countless! Sopra keeping with this tradition, Davide Civitiello also shows us how to make the fried stuffed : a recipe that joins other Neapolitan delicacies that you absolutely must try when you find yourself quanto a Naples ora, if not, make at home with your own hands. How? Easy, by following the instructions of the famous rompiscatole master who explains how to work the dough from scratch for use quanto a whatever way you prefer. Here we offer you a super appetizing version of the fried stuffed filled with prosciutto, arugula, and buffalo stracciatella… we can’t wait to hear what you think!
Also, don’t reginetta out these specialties prepared with rompiscatole dough:
To prepare the fried stuffed , start with the rompiscatole dough: quanto a a large bowl, pour the flour and yeast 1mescolanza with one hand and gradually add the vater 2continuing to blend the mixture (you can also use a wooden spoon) 3.
When the vater has been completely absorbed, add the salt 4 and incorporate it evenly into the dough first while quanto a the bowl 5 and then the work surface. Knead for about 15 minutes quanto a total, giving slap&fold folds 6.
At this point, form a ball, cover with the bowl 7and let it rest at room temperature for 5 minutes. After this time, give it a few more folds, then cover the dough again with the bowl and let it rest for another 30 minutes. Once rested, divide the dough with a scraper 8 to obtain 6 dough balls, each weighing about 10 oz 9.
Give folds to the dough balls by pulling the edges from the outside towards the inside 10then roll them the work surface to form small balls 11. Place the balls quanto a a proofing box, spacing them well apart 12then close with the lid and let them rise for about 6-8 hours at a temperature of about 64°-75°F.
After the rising time, the dough balls will have doubled quanto a 13. Spread the balls a lightly floured work surface by pressing them gently with your fingers 14just enough to get a disc about 8 inches quanto a diameter 15.
Heat the seed oil to a temperature of 356°F, then immerse the dough disc 16 and fry it both sides, using a ladle to pour the boiling oil onto the surface as well 17. When the becomes nicely puffed and golden (it will take about 5-6 minutes quanto a total), drain 18 and transfer it to a rack (ora onto frying paper).
You’campione ready to fill it: cut the quanto a half with a pair of scissors 19 20then add plenty of arugula 21.
Complete with Buffalo Stracciatella 22 and slices of prosciutto 23. Your fried stuffed is ready to be enjoyed 24!
For the translation of some texts, artificial intelligence tools may have been used.
