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 ūüôā 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 Р2 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¬įc. 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.

Eggs mimosa

Eggs mimosa finished dish

Eggs mimosa finished dish

Hard boiled eggs are of course an important symbol of Easter in Italy. They are often eaten as part of an Easter antipasto. This is one of the simplest, and in my opinion best recipes.

  • 6 hardboiled eggs
  • 6 anchovy fillets or 2 tablespoons anchovy paste
  • 4 tablespoons of olive oil
  • chopped¬†parsley¬†or chives
  • pepper
Eggs mimosa ingredients

Eggs mimosa ingredients

Halve the eggs and put the yolks in a bowl along with the anchovies and pepper to taste. Blend with a blender, adding the olive oil little by little, until you have a smooth paste. Fill the empty halves of the eggs with the mixture, sprinkle with parsley or chives and serve.

Eggs mimosa blending stuffing

Eggs mimosa blending stuffing

Orecchiette with cime di rape

Orecchiette con cime di rape. This probably the most well known dish from Bari. Cime di rape are known as turnip tops in British English. It’s funny, but I’ve never seen turnips in Italy. It must be a real problem for the¬†ex-pat¬†Scots¬†on Burns’ night. They are known as rapini¬†or broccoli rabe in American English. In fact if you can’t find cime di rape you can use broccoli. The results won’t be the same, but it will be in the same ball park. I have seen recipes that also use cherry tomatoes which are added to the oil after the anchovies have dissolved. You can cook the cime di rape along with the pasta or, as I prefer, cook the cime di rape and then cook the pasta in the same water. Some recipes also don’t use¬†chillies and/or anchovies so the dish can easily be made vegetarian. Serves 4

Orecchiette con cime di rape finished dish

Orecchiette con cime di rape finished dish

  • 400 g orecchiette
  • 800 g cime di rape
  • 4 anchovy fillets
  • 1 tablespoon or more olive oil
  • 1 large clove of garlic
  • 1 dried chilli (optional)
Orecchiette con cime di rape ingredients

Orecchiette con cime di rape ingredients

Wash the cime di rape well. I prefer to discard the larger stalks, but some people leave them in.

Washed cime di rape

Washed cime di rape

Boil the rape in plenty of salted water until it is cooked to your liking. I find 3 or 4 minutes is enough. Drain them saving the water.

Cooked cime di rape

Cooked cime di rape

Cook the orecchiette  until they are al dente in the water you used to cook the cima di rape. Meanwhile fry the anchovies, whole garlic clove and chilli in the olive oil. Stir until the anchovies dissolve. Cook for a few minutes over a medium heat.

Frying the anchovies and chilli

Frying the anchovies and chilli

Remove the garlic clove and add the cime di rape. Mix well. Finally add the oriecchette and serve.

Panzerotti

Panzerotti. From Bari. These are one of the most famous and popular¬†dishes¬†from Bari. They are deep fried pockets of dough stuffed with a variety of fillings. Two of the most common are mozzarella, cherry tomatoes and oregano and ricotta forte (also called skuanda), cherry tomatoes, onion and anchovies. Ricotta forte is a bit of a “Marmite” ingredient. By that I mean it is very strongly flavoured and you either love it or hate it. ¬†I am in the first camp, lovely stuff. Rather than cherry tomatoes, “appesi” are more traditional. These are small tomatoes which are picked when still not completely ripe and hung up for later consumption. As these are hard to find, you can use any type. I went to a party here and a lady was employed just to make panzerotti all evening. The last round was filled with Nutella! The size of the panzerotti varies, but I made 12 with this recipe.

Panzerotti ingredients

Panzerotti ingredients

For the pastry

  • 500 g 00 flour
  • 100 ml tepid milk
  • 1 cube of fresh yeast
  • 2 tablespoons of olive oil
  • 10 g salt

Dissolve the yeast in the milk. Add the milk to the flour, oil and salt along with enough tepid water to make a smooth dough.

Oil the dough, cover with a tea towel and leave to rise for up to 2 hours.

Separate the dough into 12 portions and roll into small balls. Cover with a tea towel and leave to rise for a further half an hour.

Panzerotti balls of dough

Panzerotti balls of dough

Take one ball of dough and roll it into a large disc. Place a large tablespoon of filling in the middle of each one. Fold the dough over to form a half moon shape. Press down well and try to exclude as much air as possible. Either fold over and crimp the edges or cut off the excess pastry with a pasty wheel and seal the edges with a fork.

Panzerotti ready to cook

Panzerotti ready to cook

Deep fry the panzerotti until they are lightly golden. Some people use extra virgin olive oil and some people use regular vegetable oil. You can also bake them in an oven at 200 ¬įC for 15 minutes, but the result is quite different.

Panzerotti finished dish

Panzerotti finished dish

Fillings

  • 200 g mozzarella
  • 300 g cherry tomatoes
  • Oregano
  • Chop and drain the tomatoes. Cube the mozzarella. ¬†Mix together with a generous amount of mozzarella.
  • 50 g ricotta forte
  • 100 g cherry tomatoes
  • 50 g onions
  • An anchovy
  • Salt and pepper.
  • Fry the onion in some oil, bone and chop anchovy. Spread each disc of dough with ricotta forte. Add a piece of tomato, some onion and a piece of anchovy. Salt and pepper to taste.
  • 100 g ricotta forte
  • 20 g grated pecorino romano
  • 2 cherry tomatoes for each panzerotto
  • 1 egg yolk (optional)
  • Mix together the ricotta forte and the pecorino. Some people like to add an egg yolk to the mixture. Place a tablespoon of the filling and 2 chopped tomatoes in each panzerotto.
  • Radicchio and gorgonzola.
  • Fried minced pork mixed with parmsan and mozzarella. This is traditional on shrove Tuesday.

And of course the very untraditional but popular with children young and old:-

  • Nutella ūüôā
Peppina at the party

Peppina at the party

Onion pizza

Pizza di cipolle. From Bari. This is another “pizza” that is in fact a pie or calzone. This can be made with “long onions” which I have never seen outside Italy, but this recipe uses white onions which are easy to find. Indeed if you can’t find then I’m sure you would get good results with other types of onion. There are versions without the olives and/or anchovies so feel free to leave them out if you prefer. The dough is made without yeast so it is very quick. Serves 6 to 8.

Onion pizza ingredients

Onion pizza ingredients

For the dough

  • 500 g 00 flour
  • 60 ml olive oil
  • 200 ml white wine or water
  • salt

For the filling.

  • 1 kg white onions, chopped
  • 5-6 tomatoes, chopped
  • 50 g stoned olives
  • 8 anchovy fillets
  • 50 g parmesan, grated
  • Olive oil
  • Salt

Lightly seson and fry the onions in a little oil until they are soft. Add the tomatoes, olives and anchovies and cook for a further few minutes. Remove from the heat and stir in the Parmesan.

Mix together the ingredients for the dough with enough water or wine to make it smooth. Leave to rest for about half an hour.

Grease a pizza tin  with olive oil and dust with a little flour.

Onion pizza ready to be filled

Onion pizza ready to be filled

Roll out half of the dough so it fits the tin.

Onion pizza with filling

Onion pizza with filling

Fill the tin with the onion mix.

Onion pizza ready to cook

Onion pizza ready to cook

Roll out the other half to make the top of the pie. Place on top and trim the edges. Cover the top with a little olive oil and pierce with a fork to allow the steam to escape.

Bake at 200 ¬įC for 30 minutes.

Onion pizza finished dish

Onion pizza finished dish

Sun dried tomato struzzichini

In Italy it is regarded as essential to eat something if you are drinking.¬† Only a reckless madman (or uncouth foreigner) would ever consider not doing so. ūüôā Struzzichini are little snacks to go with your drink. It might be something as simple as a bowl of peanuts or something¬† more elaborate, like the following dish. In Lombardy the bars compete to provide the best selection. There is one bar I used to go to in Bergamo that served such a large variety that I very rarely had any appetite for a meal after my apperitivo. If you are using tomatoes preserved in oil, you of course don’t need to soak them. It’s worth doing with the dry variety though if you can find them.

Sun dried tomato struzzichini ingredients

Sun dried tomato struzzichini ingredients

  • Sun dried tomatoes – soaked for an hour in a mixture of water and vinegar
  • Olives – stoned and cut into slivers
  • Capers – soaked for a few minutes and drained
  • Fresh basil leaves
  • Anchovy fillets
  • Olive oil
Assembling the struzzichini

Assembling the struzzichini

  1. Drain the tomatoes and dress with olive oil.
  2. On top of each tomato place 2 capers, a piece of anchovy, a sliver of olive and basil leaf.
  3. Roll up and secure with a tooth pick.
Sun dried tomato struzzichini finished dish

Sun dried tomato struzzichini finished dish

Bavette with fresh tuna

Bavette al tonno fresco. I’m not sure where this dish originates, but it feels like a Sicilian recipe due to the inclusion of tuna and pine nuts. It’s quite economical too as 200 grams of tuna feeds four people. My problem now is trying to think of a way to use up the other 800g I bought at the fish market this morning. I couldn’t resist, it was ‚ā¨2 a kilo ūüôā Serves 4.

Bavette with tuna ingredients

  • 320g bavette (or spaghetti or linguine) I used bavettini – a smaller version of bavette
  • 100g cherry tomatoes – halved
  • 2 anchovy fillets – chopped
  • 20g pine nuts
  • 70g good quality black olives
  • 200g fresh tuna – cut into small cubes
  • Zest of 1 lemon
  • Olive oil
  • 1 clove of garlic – finely sliced
  • 1 shallot – finely sliced
  • 1/2 glass white wine
  1. Fry the shallot and the garlic in olive oil until it starts to colour.
  2. Add the anchovies, half the pine nuts, the olives and the tomatoes. Cook for 2-3 minutes.
  3. Add the capers and tuna. Cook for a further 2 minutes.
  4. Add the wine and allow to reduce a little.
  5. Remove from the heat. Add the lemon zest, parsley and the rest of the pine nuts.
  6. Meanwhile cook the pasta until al dente. Drain and add to the pan with the tuna. Return to the heat and mix well.  Allow the pasta to take up the flavours for a minute or so, remove from the heat and serve.

Bavette with tuna finished dish