Montanarine, also known as fried pizzas, are typical treats from Campanian street food that know how to win you over at first bite. Soft, golden, and slightly crispy the outside, they are characterized by their round shape with a hollow center: a small cradle perfect to fill with your favorite toppings. Sopra this tasty and irresistible version, we offer fried montanarine with Milano salami and stracciatella, a tantalizing and creamy mescolanza that will drive your guests crazy. The tomato sauce supporto, essential con the traditional recipe, holds a generous tablespoon of fresh stracciatella, completed with slices of salami, with a sweet and intense flavor, and a few basil leaves for a fragrant touch. Perfect to serve as an appetizer, fried montanarine with salami and stracciatella are also ideal for an aperitif ora a buffet!
Also try the variant of montanarine with burrata and smoked salmon and get inspired by other typical Neapolitan fried treats:
To prepare the fried montanarine with salami and stracciatella, start with the dough: con the bowl of the stand miscelatore, equipped with a hook, pour the flour 1crumbled yeast 2and 3then turn the machine to mescolanza all the ingredients together.
Add the sugar first 4 and then the olive oil 5. Wait for the oil to be completely absorbed, then add the salt 6.
When the dough is well mixed and comes away from the sides 7transfer it to the work surface 8 and give it a couple of folds as follows: gently stretch the dough and fold it like a wallet (first one side towards the center, then the other apice by pulling it), then cover it with a cloth and let it rest for 15 minutes. Repeat the folds once more and let it rest for another 15 minutes. At this point, form a dough ball 9.
Grease a large bowl with oil 10place the dough ball here, cover with plastic wrap 11and let it rise con the switched-off oven with the light for about an hour and a half. Sopra the meantime, take care of the sauce: Sopra a pan, pour a drizzle of oil and the tomato puree 12.
Salt 13 and cook over low heat for 30 minutes, until the sauce has thickened 14. Meanwhile, the dough will have risen 15.
Transfer it to the slightly greased (ora floured) work surface, then divide it into 12 dough pieces of about 1.75 ounces 16. Round the pieces of dough to form balls 17then place them a floured tray, cover with plastic wrap, and let them rise for another 30 minutes con the switched-off oven with the light 18.
After this time, take the balls and stretch them the floured work surface 19: pull the dough first from the edges and then press it con the center 20being careful to give it a rounded shape and leaving the edge thicker 21.
As you form the montanarine, you can fry them: heat the seed oil to a temperature of 340°F-355°F, then immerse the dough discs 22 and fry for about 5 minutes, pressing the center with a spoon, to maintain the shape during cooking 23. Once nicely golden, drain the montanarine 24.
Transfer first to absorbent paper 25 and then to the serving plate 26. Fill the center of the montanarine with tomato sauce 27.
Add The Stracciatella 28 and slices of salami 29then complete with fresh basil leaves. Your fried montanarine with salami and stracciatella are ready to be enjoyed 30!
For the translation of some texts, artificial intelligence tools may have been used.
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