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.

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Grissini – Authentic recipe

Grissini finished dish

Grissini finished dish

Piedmont-flagFrom Piemonte. In my experience the bread you can buy from a good baker is usually a superior product to home-made, unless you have a  great deal of time to invest and a very good oven. Here in Italy very few people make bread at home. Focaccia and other bread like products are another thing though. It is quite easy to make grissini, or breadsticks,  at home and they will usually be much better than the shop bought variety, especially outside of Italy. The original recipe is from a baker, so has been scaled down drastically, by a factor of about 10. The quantities and proving time are not extremely sensitive, so you have a bit of leeway.

Grissini ingredients

Grissini ingredients

  • 500g 00 flour or similar
  • 1 tsp salt
  • 1 tsp malt (or sugar)
  • 1 cube of fresh yeast or the equilvalent amount of dried
  • 1 tsp of lard (replace with oil if you want a vegetarian version)
  • Up to 300ml of tepid water
  • A little semolina for dusting
Grissini mixing the dough

Grissini mixing the dough

Mix together the flour, salt, malt, yeast and lard. Add water, little by little, until you get a soft pliable dough. Make sure you knead it well.

Grissini kneading the dough

Grissini kneading the dough

Form into a rectangle about 15cm long by 3cm deep. Cover with a clean towel and leave to prove for about 2 hours.

Grissini proving the dough

Grissini proving the dough

Cut the dough into 2cm strips and stretch to make the grissini shapes. I prefer them quite chunky, but remember that they will about double in size in the oven.

Grissini cutting strips

Grissini cutting strips

¬†Bake them at 200¬įC until golden brown (about 18-20 minutes).

Grissini ready for the oven

Grissini ready for the oven