Polenta fritters – Sgagliozze

Sgagliozze finished dish

Sgagliozze finished dish

Bari crestSgagliozze. From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”. One of the exceptions is this dish from Bari. It is often available as a street food, especially in the old town. Many thanks to Memma for the recipe. She says they are her husband Michele’s favourite.

  • 250g polenta flour, the quick cooking kind is fine.
  • 1 l water
  • salt
  • oil for deep-frying
Sgagliozze ingredients

Sgagliozze ingredients

Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.

Sgagliozze cooking polenta

Sgagliozze cooking polenta

When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.

Sgagliozze cooked polenta

Sgagliozze cooked polenta

Cut the polenta into squares about 2cm thick. Allow them to dry out a little.

Sgagliozze sliced

Sgagliozze sliced

Fry the sgagliozze in very hot oil until crispy.

Sgagliozze frying

Sgagliozze frying

Insalata Caprese – Authentic recipe

Insalata Caprese finished dish

Insalata Caprese finished dish

campania crestFrom Campania. This salad is named after the island of Capri, in the Gulf of Naples, near to Sorrento. Versions of this dish can be now be found in “Italian” restaurants all over the world. It is extremely simple, just “mozzarella”, tomatoes and good extra virgin olive oil.

As always, the quality of the ingredients is very important. First the “mozzarella”. The name should technically be reserved for buffalo milk cheese. Cows milk cheese is known as “fior di latte”. The milk used is not as important as the freshness. In fact Accademia Italiana della Cucina recommends using a cow’s milk cheese from Agerola or Sorrento. Most people here insist on eating it on the day it is made. Mozzarella made the day before is only good for pizza. If all you can find is supermarket cheese with a shelf life of up to a month, it wont be worth making this dish, make a pizza instead 🙂 Slice into fairly thin slices, about half a centimetre or a quarter of an inch.

Next, the tomatoes. Again, use the best you can find. Try to find them about the same size as the cheese. This makes the presentation nicer. Slice crossways into slices of about the same size as the cheese.

Arrange them on a plate, alternating the tomato and mozzarella. Add a generous amount of fresh basil and drizzle with olive oil. You can season with a little salt if you like.

The Academia suggests an alternative method where the cheese and tomatoes are diced.

The salad will taste much better if you serve it at room temperature, not straight from the fridge.

Unlike most salads in Italy, this is served as a main course, rather than a side dish.

Insalata Caprese ingredients

Insalata Caprese ingredients

 

Inspector Montalbano’s Arancini

Arancini finished dish

Arancini finished dish

Coat_of_arms_of_SicilyInspector Montalbano is a popular fictional Sicilian police detective, created by Andrea Camilleri. The stories are set in the small town of Vigata , and, being Italian, feature food quite prominently. In the story Inspector Montelbano’s Arancini (Gli arancini di Montalbano), the famous Sicilian dish is used as a plot device. Does the inspector want to leave Sicily to be with his girlfriend in Paris, or does he want to stay and eat his housekeeper Adelina’s arancini. I won’t tell you what he decides, but you can probably guess 😉 My father is a fan of the books, and he is fond of arancini when he visits me, so I decided to recreate this recipe from the book. The main differences between Adelina’s dish, and the more well known version is that she uses béchamel sauce instead of cheese. Also the ragù is made with whole pieces of meat, not mince.

For the ragù

  • 150g of reasonably fatty beef in one piece
  • 150g of reasonably fatty pork in one piece
  • 1 small onion, chopped
  • 1 stalk of celery, chopped
  • a sprig of parsley
  • a few leaves of basil
  • 250ml of passata
  • 1 heaped tablespoon of tomato purée
  • extra virgin olive oil to taste
  • salt and pepper to taste

For the risotto

  • 500g risotto rice
  • 1 small onion
  • oil and butter to taste
  • beef stock
  • 2 eggs
  • 150g of shelled peas (use fresh or frozen depending on the season)
  • 80g of spicy salami in a single piece
  • béchamel sauce made with 250ml of milk.
  • 2 eggs
  • breadcrumbs
  • oil for deep frying (traditionally olive oil, but you can use peanut oil or similar)
  • salt and pepper to taste
Arancini Ragù ingredients

Arancini Ragù ingredients

Fry the onion and celery gently in a little oil. Add the two pieces of meat and brown them on all sides.
Add the passata and tomato purée diluted in a little hot water. Season with salt and pepper, cover and cook over a low heat, stirring occasionally, and adding more water if needed. Cook slowly for at least an hour and a half, longer if possible. Add the chopped parsley and basil, and cook for a further half an hour. This sauce can also be made in advance.

Arancini Ragù cooked

Arancini Ragù cooked

Make a classic risotto following the standard recipe, but without wine or cheese. It should be quite dry.  Montalbano is quiet clear that it should be without saffron.  (senza zaffirano, pi carità!)

 Arancini cooking risotto

Arancini cooking risotto

Tip the risotto out onto a marble slab (or a large tray), let it cool a little and then mix with a little of the tomato sauce and stir in the eggs. Let it cool completely. Put it into the fridge for about half an hour.

 Arancini risotto cooling

Arancini risotto cooling

Meanwhile, cook the peas in boiling salted water. Chop the meat with a mezzaluna or a knife. Montalbano forbids the use of a food processor  (nenti frullatore, pi carità di Dio!) 🙂 Mix some of the  béchamel sauce with the peas and salami cut into small cubes. Add enough of the tomato sauce from the meat to make a fairly thick mixture.

Arancini mixed filling

Arancini mixed filling

Arancini forming

Arancini forming

Slightly dampen your hands and take some of the rice and roll it in the palm of your hand trying to make a sort of bowl. Put a spoonful of the ragù mixture in the middle. Cover with a little more rice and form it into a ball.You are aiming for about tennis ball size. Continue until you run out of rice. You probably won’t need all of the filling.

Arancini ready for coating

Arancini ready for coating

Put them in the fridge again for half an hour or so to firm up. Coat with egg, and then roll in bread crumbs.

Arancini ready for cooking

Arancini ready for cooking

Fry the arancini in hot oil (about 165°C) until they are golden brown. Drain on kitchen towels. They are best eaten hot, but are also good cold.

Arancini cooked

Arancini cooked

Pettole

Pettole finished dish

Pettole finished dish

puglia crestFrom Puglia. Pettole are sweet or savoury doughnuts. In the region of Campania , and I believe the US, they are known as zeppole. Here in Puglia, zeppole refers to a cake traditionally eaten on St Joseph’s day. They are called pettole here in Puglia and some regions of Basilicata. They are traditionally eaten on St Martin’s day in Lecce (Nov 11), St Cecilia’s day in Taranto (Nov 22),  Around the immaculate conception on the 7th and 8th of December in Brindisi, and Christmas Eve in Foggia. They are generally eaten during the Christmas period throughout the region. They can be prepared in two ways, sweet or savoury. The savoury version can be plain, or contain other ingredients, such as olives, cooked cauliflower, salt cod , sundried tomatoes and anchovies. The sweet versions are dredged in sugar and/or dipped in vincotto a sweet, concentrated grape juice produced in Puglia. Honey or jam are also common if you can’t find vincotto.

  • 375 ml warm water
  • 500 g oo flour
  • Half a block of fresh yeast or 3½ g dried
  • 2 tsp of salt
  • Oil for deep frying
  • For the savoury version:- 10 olives, stoned and sliced into rings. Use black or green or a mixture of both.
  • For the sweet version:- Granulated sugar, vincotto or honey.
Pettole ingredient

Pettole ingredient

Dissolve the yeast in the water. Mix together the water and flour. Add the salt at the end of mixing. You should have a very wet dough. If you are making the savoury version, stir in the olives.

Pettole mixed dough

Pettole mixed dough

Cover with cling film and leave in a warm place to rise for about 2 hours.

Pettole ready to cook

Pettole ready to cook

Wet your hands and scoop up about a tablespoon of dough and deep fry until it is lightly brown. You will need to turn them halfway through cooking. Drain on kitchen paper.

Pettole frying

Pettole frying

If you are making the sweet version, dredge each pettole in sugar and serve with a dish of vincotto or honey to dip them in.

Pettole sweet version

Pettole sweet version

Swiss chard frittata

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Frittata di bietole. This is one of the myriad of  recipes for frittate or Italian style omelettes. If you can’t find swiss chard, fresh spinach would be a good substitute.

Swiss chard frittata ingredients

Swiss chard frittata ingredients

  • 6 eggs
  • 1 kg of swiss chard, only the green leaves, use the stalks for something else.
  • 1 clove  of garlic
  • 1 small onion
  • A handful of fresh marjoram leaves or about a teaspoon of dried (optional)
  • 100g of grated parmesan
  • Salt and pepper
Swiss chard frittata prepared

Swiss chard frittata prepared

Fry the whole clove of garlic and the finely chopped onion gently in a little olive oil. After a few minutes, when the clove is lightly brown, remove it and discard. Add the chard and marjoram if used. Season with salt and pepper. Cook gently for a few minutes until the chard is completely wilted. You don’t have to add any water, the water left clinging to the leaves after washing should be enough.

Swiss chard frittata wilting chard

Swiss chard frittata wilting chard

Allow to cool and squeeze out as much water as possible. Mix together the lightly beaten eggs, the chard and the cheese.

Swiss chard frittata ready to cook

Swiss chard frittata ready to cook

Heat a large frying pan to a medium. Add a couple of table spoons of oil an add the egg mixture. Fry until the top has started to set.

Swiss chard frittata ready to turn

Swiss chard frittata ready to turn

Flip the frittata by placing a large plate on top. Turn out onto the plate and then slide back into the pan. Finish off for a couple of minutes. Can be eaten hot or cold.

Swiss chard frittata finished dish

Swiss chard frittata finished dish

Neapolitan mixed fritters

Mixed fritters finished dish

Mixed fritters finished dish

Napoli crestPasta cresciuta. From Naples. My local pizzaria here in Bari is Neapolitan and cooks what the locals regard as “thick” pizzas. The Barese go there when they want some foreign food 🙂 They also cook a few specialities from Naples, such as arancini and this dish. Pasta cresciuta means “grown dough”, because the batter contains yeast. You can cook them without a filling, or with some of the more  traditional ones such as courgette flowers or anchovies. Alternatively experiment with what you have to hand. The batter will make about 60-80 pieces.

Mixed fritters ingredients

Mixed fritters ingredients

  • Sun-dried tomato halves, soaked to soften
  • Courgette (Zucchini) flowers picked over to make sure they don’t contain any insects etc.
  • Large sage leaves
  • Anchovy fillets
  • Oil for deep frying (traditionally olive oil, but sunflower oil is acceptable)

For the batter

  • 1 cube of fresh yeast
  • 320ml lukewarm water
  • 300g oo flour
  • A pinch of salt

First make the batter. Dissolve the yeast in the water. Sift the flour into a bowl and add the salt. Make a well in the centre and add the yeast mixture. Beat it with a whisk until smooth. Cover and leave in a warm place for 1 – 2 hours to rise. It should about double in size.

Mixed fritters batter

Mixed fritters batter

Heat a pan full of oil to a medium heat, about 180°c. If the oil is too hot the fritters will be raw on the inside and burnt on the the outside. If the temperature is too low they will be soggy. A litte experimentation may be needed to get it right.

Mixed fritters cooking

Mixed fritters cooking

To make plain fritters, drop tablespoons of the batter into the hot oil. Cook until they are lightly browned, turning once. You are aiming to keep a reasonably soft texture. Think savory doughnuts. Drain on kitchen paper. Dip the various fillings into the batter and continue as before.

They are best eaten hot, but may also be eaten cold.

Potato pizza with ham and spinach

Potato pizza finished dish

Potato pizza finished dish

Bari crestPizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”.  They call it a pizza here, but that name is quite confusing as it does not contain any bread or flour. To confuse matters further it is also known as Torta di patate or Gateau di patate in various regions. It is basically a potato pie filled with ham and spinach. The ham can easily be left out to make it vegetarian (if you are careful about what cheese you use of course). It can be eaten warm or cold and will keep in the fridge for 3 or 4 days. It also freezes well. Serves about 8 as a main course.

Potato pizza ingredients

Potato pizza ingredients

  • 1.2 kg floury potatoes.
  • 250g scamorza, provola or mozzarella, grated or thinly sliced.
  • 500g fresh spinach
  • 150g cooked ham
  • 2 egg yolks
  • 70g grated parmesan
  • Dry bread crumbs
  • Butter
  • Olive oil
  • 1 clove of garlic
  • Nutmeg 

Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.

Potato pizza cooking potatoes

Potato pizza cooking potatoes

Mash the potatoes and mix with the egg yolks and parmesan.

Potato pizza mixed with cheese

Potato pizza mixed with cheese

Fry the whole garlic clove for a few minutes in a little olive oil. Remove and add the spinach. There should be enough water clinging to the leaves after washing. Add a little salt and couple of grates of nutmeg. Cook over a medium heat until the spinach has completely wilted. Leave to cool and squeeze out as much water as possible.

Potato pizza cooking spinach

Potato pizza cooking spinach

Grease a 24cm cake tin and dust with bread crumbs. Use 2/3 of the potato to make the base of the pizza. Build up the sides a little to contain the filling. Add the spinach.

Potato pizza with spinach

Potato pizza with spinach

Add the ham

Potato pizza with ham

Potato pizza with ham

Cover with the cheese

Potato pizza with cheese

Potato pizza with cheese

Close the pizza with the remaining 1/3 of the potato. Cover the top with bread crumbs and dot liberally with knobs of butter.

Potato pizza ready for the oven

Potato pizza ready for the oven

Bake in an oven preheated to 200°c for 50 minutes.