Stuffed Piedmontese Friciule: these are delicious pizza dough fritters, fried in hot oil and served warm with cold cuts (they are excellent with lard) and cheeses, such as gorgonzola.
My children love them stuffed, with ham and Philadelphia, folded like small calzones and that’s how I want to present them to you today.
They are similar to Emilian fried gnocco, sharing the cooking method (both are fried in a pan) and are accompanied by various cold cuts and cheeses, but they differ from it because the friciule dough does not include lard or butter.
The preparation is very simple and quick. In fact, it’s a leavened dough, the pizza dough, which is left to rise until doubled and then cut into diamonds (or in my case, circles, which are stuffed) and fried.
Typical of my area, Alba, Langhe, and surroundings, they are perfect to enjoy as an appetizer, as finger food, but often save my dinners: my children adore them, especially Matteo, my eldest, who devours them.
I almost forgot, they are also great sweet, filled with Nutella!
But now, let’s see how to make the Stuffed Piedmontese Friciule. Get the ingredients ready and let’s start.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4 – 5 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for 4 – 5 people
- 21 oz flour
- 1.4 cups water
- 1 packet dry yeast
- 1.5 tsp salt
- 2 tbsps extra virgin olive oil
- 7 oz cooked ham (or other cold cuts)
- spreadable fresh cheese (such as Philadelphia and stracchino)
- olive oil (or extra virgin olive oil)
Tools
To make the Stuffed Piedmontese Friciule, you need:
- 1 Stand Mixer
- 1 Pastry Board
- 1 Cup
- 1 Pan
Steps
HOW TO MAKE STUFFED PIEDMONTESE FRICIULE
First, put in the stand mixer bowl the water (start with 1.3 cups), oil, salt and half the flour and start mixing. Then, add the yeast and gradually the remaining flour.
If the dough is too dry, add more water, if too soft, add a bit of flour. You should get a dough similar to pizza dough, compact and elastic, not too sticky.
Once the dough is well kneaded, place it in a container and let it rise for almost 2 hours in a warm place, covered and away from drafts. After this time, the dough should have doubled in volume.
At this point, roll out the dough with a rolling pin to obtain a very thin sheet, at most 1/5 inch thick, and with a round cutter (I used a cup) cut circles.
Heat the oil in a pan to about 355°F, remember it should be very hot. Fry a few friciule at a time, to prevent the cooking oil temperature from dropping too much and the fritters from absorbing too much oil.
When they have puffed up and turned a nice golden color, flip them and finish cooking. Drain, place them on a double sheet of kitchen paper, and serve immediately hot.
Here are the Stuffed Piedmontese Friciule ready. Enjoy your meal!
See you next recipe.
Storage
You can store the Stuffed Piedmontese Friciule in the refrigerator for 1 – 2 days and consume them after reheating in the microwave or in a pan with a little oil.
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