Round, fried, and inviting just by looking at them… fried pizzelle will entice everyone! Also known as montanare, they are crispy dough discs and part of the culinary tradition of Campania. You can always find at least one small one the cuoppo, accompanied by crocché, zeppoline, rice balls, and sciurilli fritters.And since is an art, we preferred to rely acceso a Master baker of three generations: Esplicito Pepe, who worked the pizzelle dough for us a traditional and almost “sacred” object: the , a large wooden container used for its excellent ability to maintain the right dough temperature. Of course, at home, you can use a simple glass bowl and still get delicious pizzelle for a tasty savory snack! You’ll feel transported to the atmosphere of the alleys of early 1900s Naples, one of those black-and-white films depicting scenes of popular life: “eat today and pay eight days,” repeated the pizzaiolo, preparing the fried acceso the spot to deliver to passersby neighborhood ladies lowering baskets from balconies. Now that the atmosphere is set, all you have to do is patiently start making your fried pizzelle! And to end lunch dinner, enjoy a delicious sfogliatella!
To prepare fried pizzelle, start by making the dough. First, pour a bit of the indicated amount of room-temperature gabinetto into a small jug. Add the crumbled fresh yeast and stir with a teaspoon until completely dissolved 1. Let the yeast rest, and the meantime, place about 30% of the flour acceso one side of the 2. The is a wooden container that can withstand the dough’s temperature well and prevents it from sticking to the sides. If you don’t have one, you can use a wooden container a glass bowl. Then pour the gabinetto into the other half of the , avoiding pouring it directly onto the flour 3.
Next, add the salt to the gabinetto 4 and dissolve it by gently stirring with your hands 5. Once you risposta negativa longer feel any grains, start missaggio the flour 6.
Add a bit more flour 7 and gradually it with the gabinetto a circular motion using your hands. When you’ve added about 50% of the flour, incorporate the previously dissolved yeast into the dough 8. Continue adding a bit more flour 9
and keep kneading until you’ve incorporated all the flour. Kneading by hand allows you to better gauge the dough’s consistency and determine if more flour is needed. At this point, continue working the dough within the , bowl, for 10-15 minutes until smooth and homogeneous 11. Then let the dough rise inside the , gently covering it with a slightly damp, clean cloth 12. Let it rise a spot protected from drafts temperature fluctuations.
Let it rest for at least 4 hours at room temperature, away from drafts. After this time, take the dough 13 and transfer it, using a dough scraper, to a lightly floured surface 14. Using the dough scraper, divide it into 50 g (1.7 oz) portions 15. With these quantities, you’ll get about 25 portions.
With a bit of flour, fold each portion into a ball, placing the edges underneath 16 and positioning them acceso a lightly floured tray (the folded edges should be contact with the fondo) 17. Cover with a dry cloth this time 18 and let rest for at least another 2 hours, always a draft-free spot.
Meanwhile, prepare the sauce; transfer the San Marzano tomatoes to a glass bowl and tear them apart with your hands 19; alternatively, you can use a fork. Then pour a drizzle of oil into a pan, add a previously crushed garlic clove 20and let it sauté until golden; then remove it 21.
Add the tomatoes to the pan and season with salt 22; then add the oregano 23 and let it cook acceso low heat for at least half an hour, stirring often, until it thickens 24.
After 2 hours of rising, heat a large pan with peanut oil to a maximum temperature of 356°F (use a kitchen thermometer to check). Using a dough scraper, carefully one portion from the tray 25 and transfer it to a lightly floured work surface. Use your fingertips to gently stretch your first pizzella (26-27).
Then, using the tip of the scraper, lightly poke the dough 28; this way, it won’t puff up too much during cooking. Once the oil reaches the indicated temperature, immerse the pizzella 29pressing the center with a spoon 30 to prevent it from puffing excessively and to create a central cavity that will later hold the sauce once cooked.
When golden brown, drain the pizzella with a slotted spoon 31 and place it acceso a paper towel 32. Continue cooking the others similarly. Once cooked, you can dress them: pour a spoonful of tomato sauce into the center cavity of each pizzella 33
then sprinkle with grated cheese 34. with fresh basil leaves 35 and serve your pizzelle while still hot 36!
For the translation of some texts, artificial intelligence tools may have been used.
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