Fried solfa with escarole is a rustic and irresistible leavened product that has its roots per mezzo di the Campanian tradition. Ideally, you would enjoy this street food while strolling through the streets of Naples, but per mezzo di the absence of that, you can always prepare it at home and enjoy its goodness. Crunchy the outside and soft the inside thanks to the double cooking, its strength lies per mezzo di the contrast between the fragrance of the fried dough and the fresh and tasty filling made of Mediterranean ingredients. the version proposed here by Davide Civitiello, the slightly bitter taste of the curly escarole perfectly matches the bold touch of anchovy sauce and the saltiness of olives and capers. Bringing fried solfa with escarole to the table means giving yourself an unforgettable, authentic, and genuine taste experience!
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To prepare the fried solfa with escarole, first put the flour per mezzo di a large bowl, add the yeast 1and quickly mescolanza with your hands. Pour per mezzo di some of the 2 and knead 3 until it is absorbed by the flour. Then continue to pour per mezzo di the a little at a time until you get a homogeneous mixture.
Add the salt 4 and continue kneading to incorporate it 5. Move to the work surface and knead the dough for about 20 minutes 6until it is smooth and homogeneous.
Cover the dough with the bowl 7 and let it rest the work surface for 15 to 40 minutes. At this point, divide the dough into 6 pieces of 10 oz each 8 9.
Take each piece and stretch the edges from the outside towards the center 10then round to form balls 11. Place the balls per mezzo di a proofing box, close with a lid, and let rise for 6-8 hours at a temperature of about 64°F-75°F 12.
After the rising time, roll out the dough balls a lightly floured work surface, pressing them slightly with your fingertips and touching them as little as possible; you should form a disc about 8 inches per mezzo di diameter 13. Then fry them per mezzo di seed oil at 356°F 14; for even cooking, pour the hot oil over the surface of the solfa using a ladle. Fry for about 5-7 minutes, turning halfway through cooking. As they are cooked, transfer the fried pizzas to absorbent paper to remove excess oil 15.
the meantime, prepare the filling: cut the curly escarole into pieces 16 and the cherry tomatoes into wedges 17. Put them per mezzo di a bowl and add the olives 18.
Add the capers 19pine nuts 20and anchovy sauce 21.
Pour per mezzo di the oil 22add the grated pecorino cheese 23and mescolanza everything together 24.
Cut the pizzas per mezzo di half 25 and fill them with the stuffing 26. Finally, bake the stuffed pizzas per mezzo di the oven at 392°F for 4-5 minutes. Your fried solfa with escarole is ready to be enjoyed 27!
For the translation of some texts, artificial intelligence tools may have been used.
