Today, a savory recipe from Abruzzo tradition: Abruzzo Ciabbottelli with Cod.
Ciabbottelli are round-shaped fried dough fritters, from which they get their name (ciabbottello in dialect means chubby) with a piece of cod inside. During the Christmas period, they are a must on our tables, they can be served as an appetizer but also as a snack; they are so good that you can’t stop at just one.
Like all traditional recipes, every family has its own version. The one I propose today is what my mother has always made. You will find recipes that include mashed potatoes in the dough, like mine, but also others without it. In some, you will find blended cod, and in others something different, but I assure you each is delicious in its own way.
I still remember when I was little and these fritters were cooked in the “firzora,” a high-edged iron pan, and this was done in the fireplace. I still remember grandma and mom with their heads in the hearth, and the house smelled only of fried food, but it was so worth it. They made many, especially to eat on Squilla Day and Christmas Eve, when no meat is eaten.
Now, let’s see together, step by step, how to make this recipe.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 15 Minutes
- Portions: About 30
- Cooking methods: Frying
- Cuisine: Regional Italian
- Region: Abruzzo
- Seasonality: Christmas
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cup water
- 4.4 oz potatoes, peeled, cooked, boiled
- 1 tsp dry yeast
- 1 tbsp eggs (half medium)
- 4 tsp olive oil
- 3.5 oz desalted cod (soaked)
- as needed vegetable oil (for frying)
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Stand Mixer
- 1 Kneading Board
- 1 Frying Pan
Let’s Start!
Traditionally, ciabbottelli are kneaded by hand on a wooden board and then vigorously beaten in a bowl until the dough is well incorporated and detaches from the hands. Fortunately, technology helps us, and I used a nice stand mixer. However, you’re free to build some muscle by making a well with the flour and putting all the ingredients in the center before kneading.
Take the potatoes, peel them, and cut them into cubes, then boil them in water until they become soft. The fork should go through easily. Once cooked, mash them with a potato masher or an immersion blender, adding about 20 grams of cooking water. The potato puree should be quite fluid.
In the bowl of the stand mixer, or on the kneading board, put the flour, potato puree, yeast, salt, olive oil, and beaten egg, then start kneading, adding the water as you go. Continue kneading for 5 or 6 minutes until the dough is nice and elastic. Turn off the stand mixer and slap, or rather spank, the dough for a minute.
Cover with plastic wrap and a cloth and let rise for about 5 hours until more than doubled. If it’s cold in the house, you can also put a nice blanket over it, as my grandma did. Meanwhile, let’s take care of the cod; in some recipes, it’s blended and mixed into the dough, but in my family, we cut it into small pieces.
In a high-edged pan, pour the vegetable oil and heat it.
In a small bowl, put some vegetable oil, lightly oil your hands with it, take a small amount of dough, stretch it a bit, place a piece of cod in the center, and close it into a ball shape, then place it in the hot oil.
Repeat with the remaining dough and cod. Cook on low heat to ensure they are well-cooked internally and turn them on all sides. Drain, as they are ready, on absorbent paper.
Serve them hot with a good glass of wine.
But first, take a photo, post it on social media tagging me (unaricciachepasticcia), and let me know if you kneaded by hand or with the stand mixer. P.S. If you kneaded by hand, I also want a photo of your muscles! 🤣🤣
Una Riccia recommends
If you don’t eat cod, the ciabbottelli are also excellent with a small anchovy inside or a piece of crispy pepper. They should be eaten hot, but if you have leftovers, they are also very good cold and will keep for a couple of days. If they harden, just warm them slightly.
FAQ (Questions and Answers)
Can I use fresh yeast?
Yes, you can replace dry yeast with fresh yeast. For the doses indicated here, you will need 8 grams of fresh yeast.
How can I cook ciabbottelli with cod?
Ideally, you would use a high iron pan, but if you have a fryer, that will work just fine too.
