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.

Spaghetti with mussels

Spaghetti with mussels ingredients

Spaghetti with mussels ingredients

Spaghetti con le cozze. This is a recipe that I cook a lot, but have never got round to posting. I, like the Barese, love mussels. ¬†They are always cheap and are available all year. Here the size changes with the season, but you can make this dish with big or small mussels, it doesn’t matter. They say that the smaller ones have a better flavour. Some people open the mussels raw for this dish. To be honest the flavour is probably marginally better, but I am not very good at opening them so I never have time. If you are adept at opening mussels, feel free to remove the shells before adding them, but don’t forget to include any water that comes out. Some people also remove the shells after they have opened. Again, it depends on my mood, but I usually don’t.You can also use fresh or tinned tomatoes.
Serves 4
  • 1kg Mussels weighed with the shells
  • 1 clove of garlic
  • 500g peeled tomatoes
  • Olive oil
  • A few sprigs of chopped parsley
  • Chilli (optional to taste, can be fresh or dried)
  • 320g Spaghetti
  1. Saut√© the garlic for a few minutes so that it softens, but doesn’t brown.
  2. Add the chilli (if fresh, if you are using dry, add it after the tomatoes)
  3. Add the tomatoes and cook for a few minutes.
  4. Add the mussels and cook uncovered over a medium heat until they are all open
  5. Add the parsley and stir
  6. Mix with the cooked spaghetti and serve.
Spaghetti with mussels finished dish

Spaghetti with mussels finished dish