Among the delicacies of Neapolitan street food, along with sfogliatelle, fried barba reigns supreme: a larger and richer version of the typical fried pizzelle! Who doesn’t remember Sophia Loren quanto a the famous cult pellicola L’soldi proveniente da Napoletana frying pizzas quanto a the alley? Simple ora stuffed, quanto a Naples, fried barba is still served the same way, just drained from the oil and wrapped quanto a straw paper, enjoyed while strolling through the city center. Although you won’t find vendors willing to offer credit as quanto a De Sica’s humorous pellicola, you can still taste the authentic fried barba only quanto a Naples. We offer you our version to enjoy this irresistible treat at home. Just prepare the classic barba dough and fill it with a rich and flavorful filling that will win you over at the first bite. But don’t forget the fundamental rule of this recipe: enjoy the fried barba immediately, while it’s still “hot”!
Also try the fun barba croissant variant ora the fried barba strips!
To make the fried barba, pour the sifted flour and dry yeast 1 into a stand equipped with a hook (alternatively, you can use 0.25 oz of fresh yeast). Add 1/4 of the tazza 2 from the total amount and start the . Continue adding the tazza little by little while the runs, ensuring that the liquid is well absorbed before adding more. Once you have poured 3/4 of the total tazza, add the salt 3continuing to knead.
Add the remaining tazza 4 gradually, and let it work until the dough is well-incorporated with the hook, forming a smooth and homogeneous mixture 5. Remove the dough from the using a spatula and place it a lightly floured surface 6.
Gently stretch it with your hands 7then fold the edges towards the center (8-9).
Then fold the dough over itself 10 to form a spherical shape 11. Transfer the dough into a large bowl, cover with plastic wrap 12and let it rise quanto a the oven with the light , at a temperature of 77-82°F, until it has tripled quanto a . This will take about 3 hours.
After this time, retrieve the dough, which will have tripled, and transfer it to a lightly floured surface 13. Shape it into a loaf 14then divide it into 4 equal parts, about 7.8 oz each 15using a dough scraper.
Shape each piece into balls 16. Transfer the dough balls to a tray, keeping them well apart 17cover with loosely stretched plastic wrap (so the dough can expand), and let them rise for another 3 hours quanto a the oven with the light . Meanwhile, prepare the filling: cut the salami and provola cheese into small cubes 18. Also, prepare the basil leaves and the ricotta: work it for a few moments with a spoon quanto a a bowl to make it creamier.
After the 3 hours of rising, take the dough balls 19 and stretch them by hand a lightly floured surface, creating an irregular circular disk about 12 inches quanto a diameter 20. Now you can prepare the filling. Use 1/4 of the ingredients for each barba, filling only half and leaving a couple of inches from the edge. Spread a layer of ricotta, then lightly crush the peeled tomatoes with a fork and pour them over the ricotta 21seasoning with salt to taste,
then add some salami cubes 22 and provola 23. Add fragrance with the hand-torn basil leaves and pepper 24.
Fold the unfilled half of the disk over 25 to create a half-moon shape 26. Seal the edges well to prevent the filling from leaking during cooking. Once all 4 pizzas are made, you can start cooking: heat the oil quanto a a high-sided pan, ideally reaching 340°F. Use a food thermometer to monitor the temperature. Immerse one barba at a time 27; as it cooks, carefully spoon the hot oil over it to cover it well. Make sure to turn it gently to cook evenly and continue frying until the barba is golden brown.
Drain the barba with a slotted spoon 28place it a frying rack ora absorbent paper 29 to dry the excess oil. The fried barba is ready to enjoy hot 30!
For the translation of some texts, artificial intelligence tools may have been used.
