FRIED NEAPOLITAN PIZZELLE, a typical recipe simple and tasty, ideal finger food for parties, also great as an appetizer, dinner idea.
The fried Neapolitan pizzelle filled with some tomato sauce and fiordilatte are the top of Neapolitan cuisine, they are quickly prepared either by hand or with a food processor, let them rise and proceed with preparation.
Of course, the Neapolitan pizzelle are fried and delicious, but they can also be baked for a lighter and healthier dish.
Impossible not to try the fried pizzettes, if you pass through Naples you’ll find them on every corner, they are delicious everywhere.
Follow me in the kitchen today there are fried Neapolitan pizzelle!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 30-35 pieces
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
- 4 cups All-purpose flour
- 1 cup Water
- 0.35 oz Fresh yeast
- 1 1/2 teaspoon Salt
- as needed Tomato sauce
- 10.6 oz Fiordilatte cheese
Tools
- Food processor Thermomix TM31
Preparation
For a slow rise, halve the yeast.
Dissolve the yeast in water and pour it into the processor or into a bowl if working by hand.
Add the flour and salt, knead.
If using the Thermomix, place the yeast in the bowl with the water 10 sec speed 2
Pour all ingredients, knead 2 minutes.
Take the dough, place it in a bowl, cover it with plastic wrap, and let rise until doubled.
With this amount of yeast, it will take a couple of hours.
Once risen, take the dough and divide it into 30-35 pieces.
Heat oil in a deep pan or fryer, stretch the pizzettes with your fingers and start frying.
If frying using a deep fryer, the pizzelle should be seasoned afterward.
Drain them on kitchen paper and season while still hot so the cheese melts.
Bon appétit
Arte in Cucina suggests
Fried Neapolitan pizzelle, finger food for parties, appetizer, tasty typical recipe.
You can also bake the pizzelle.
If you prefer, heat up the tomato sauce a little before seasoning.
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