Pizzelle Fritte from Naples and the Amalfi Coast

“Also known as Fried pizzelle. Recipe courtesy of The Silver Spoon: Naples and the Amalfi Coast”
READY IN:
2hrs 30mins
YIELD:
16 pizzelle
UNITS:
US

Ingredients Nutrition

Directions

  1. To Make the Dough:
  2. Combine the yeast, water, and salt in a large bowl and stir to dissolve. Add the flour and olive oil and stir until combined. Kneading the dough for 1-2 minutes, form into a ball, cover the bowl with a cloth, and set aside in a warm place to rise, kneading the dough after 1 hour, and setting it aside for another hour until the dough has doubled in volume.
  3. Divide the dough into 16 portions. Form into balls and pat them into small oval shapes, about 3 inches (7.5 cm) long and 1 inch (2.5 cm) thick.
  4. Heat the 1/4 cup (60 ml) oil in a large 12-inch (30 cm) frying pan. Working in batches, fry the pizzelle until browned on all sides, 2-3 minutes. Repeat with the remaining pizzelle, adding more oil if necessary. Remove with a slotted spoon and drain on paper towels.
  5. To serve, arrange the pizzelle in layers on a serving dish and top each with 1 tablespoon tomato sauce and about 1 teaspoon Parmesan. Serve hot.
  6. Recipe courtesy of Naples and the Amalfi Coast. Get the book here: https://www.amazon.com/Naples-Amalfi-Coast-Silver-Kitchen/dp/0714873853.

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