Pizzelle Fritte Pugliesi: A Culinary Journey Through Fried Pizza Delights

Pizza, in all its forms, is a universally loved dish. Whether it's a classic Margherita, a rolled pizza, a garland, or a calzone, it always satisfies. But what about pizzelle fritte, also known as montanare? These fried pizza delights are a culinary treasure, especially in Puglia. This article explores the world of pizzelle fritte pugliesi, delving into recipes, variations, and the rich traditions behind them.

The Allure of Pizzelle Fritte: A Taste of Tradition

The anticipation of pizzelle fritte is often met with uncontainable enthusiasm. These small, fried pizzas are a testament to the simple yet satisfying nature of Italian cuisine.

Pizzelle Fritte vs. Pettole: A Regional Nuance

In Foggia, a specific type of pizzelle fritte known as pettole holds a special place, especially during the Christmas season. The aroma of these fried delicacies fills homes and streets, marking the culinary traditions of the region. While pettole are simple pieces of pizza dough fried in hot oil, variations exist, with some incorporating black olives or anchovies for added flavor.

Recipes and Preparation: A Step-by-Step Guide

Making pizzelle fritte is a relatively straightforward process, though patience is key, especially when it comes to the dough's rising time. Here are a few variations, combining elements from different recipes:

Basic Pizzelle Fritte Recipe

Ingredients:

• 1 kg farina 00 (plus extra for dusting)
• 25 g fresh brewer's yeast
• 1 tablespoon coarse salt (20g)
• Approximately 450 ml lukewarm water
• 1 liter extra virgin olive oil (for frying)

Preparation:

1. Prepare the Dough: On a pastry board, create a well with the flour. Add the salt (dissolved in a little warm water), then the yeast (dissolved in lukewarm water).
2. Knead the Dough: Gradually incorporate the water into the flour, kneading until you achieve a soft, smooth dough. The amount of water may vary, so adjust accordingly.
3. First Rise: Form the dough into a ball, place it in a container, cover with plastic wrap, and let it rise in a warm place for about an hour.
4. Shape and Fry: After the first rise, roll out the dough to a thickness of about 0.5 cm. Cut the dough into triangles of various sizes.
5. Fry the Pizzelle: Heat the olive oil in a pan. Fry the dough pieces until they are golden brown.
6. Drain and Serve: Remove the fried pizzelle and place them on paper towels to drain excess oil. Serve hot.

Pizzelle Fritte Napoletane: A Simple Condiment

For a classic Neapolitan touch, consider this simple yet flavorful condiment:

Leggi anche: Un Viaggio nella Pizza

Ingredients:

• Extra virgin olive oil
• Shallot
• Tomato sauce
• Salt
• Grated cheese
• Basil leaves

Preparation:

1. Sauté finely chopped shallots in extra virgin olive oil.
2. Add tomato sauce and salt. Simmer for a few minutes.
3. Once the pizzelle are fried, top with a spoonful of tomato sauce, a sprinkle of grated cheese, and a basil leaf.

Pizzette Fritte Pugliesi con Capocollo di Martina Franca

This recipe elevates the pizzelle fritte with the addition of local ingredients, showcasing the flavors of Puglia.

Ingredients:

• 300 g flour 0
• 200 g re-milled semola flour
• 400 ml lukewarm water
• 10 g brewer's yeast (or 120 g sourdough starter)
• 10 g fine salt
• 1 teaspoon sugar
• 3 tablespoons extra virgin olive oil
• 150 g Capocollo di Martina Franca
• 200 g mozzarella

Preparation:

1. Activate the Yeast: If using sourdough starter, refresh it and use 120g. Otherwise, dissolve brewer's yeast in 300 ml of lukewarm water.
2. Prepare the Dough: In a bowl, combine the flours. Add the yeast-water mixture and sugar. Begin to mix until the flour incorporates the water.
3. Add Oil and Salt: Continue by adding the olive oil. Gradually add the remaining water with salt, hydrating the dough well.
4. Knead and Rest: Transfer the dough to a work surface and knead for about ten minutes until you obtain a smooth, homogeneous dough. Let it rest for 3 hours (with brewer's yeast) or 6 hours (with sourdough).
5. Fry and Top: Fry the pizzette in abundant oil. Top with Capocollo di Martina Franca and mozzarella.

Fritte Brindisine: A Hearty Variation

Fritte brindisine are a close relative to calzoni leccesi or panzerotti, but with unique characteristics.

Ingredients:

• 1 kg flour 00
• 1 tablespoon salt
• 1 tablespoon sugar
• 3 tablespoons extra virgin olive oil
• 1 packet of brewer's yeast
• 3 tablespoons white wine
• 4 large mozzarella balls
• 250 g tomatoes
• Oregano to taste
• Green olives to taste
• Oil for frying

Preparation:

1. Prepare the Dough: On a pastry board, create a well with the flour, add the sugar, olive oil, wine, and salt. Dissolve the yeast in two glasses of lukewarm water and add it to the flour.
2. Knead and Rise: Knead well, adding lukewarm water as needed until you get a uniform and soft dough. Cover with a cloth and let it rise for a few hours.
3. Prepare the Filling: In a bowl, chop the peeled tomatoes and mozzarella, add salt to taste, and oregano.
4. Shape and Fill: After the dough has risen, work it again and make balls slightly smaller than a fist. Cover them again with a damp cloth and let them rise again. Roll out the dough to form discs about 15 cm in diameter. Place the filling in the center of each disc and add an olive.
5. Seal and Fry: Seal the disc in a half-moon shape, ensuring it's well closed. Fry in abundant frying or peanut oil, turning frequently until golden brown. Serve hot.

Variations and Toppings: Endless Possibilities

The beauty of pizzelle fritte lies in their versatility. While the dough remains relatively consistent, the toppings and fillings can be adapted to suit personal preferences and regional specialties.

Classic Toppings

• Tomato Sauce and Cheese: A simple and classic combination, reminiscent of a Margherita pizza.
• Stracciatella: A creamy, stringy cheese that adds a luxurious touch.
• Olive Nere: Black olives provide a salty and savory flavor.
• Acciughe: Anchovies offer a salty and umami-rich element.

Creative Fillings

• Caciocavallo: A semi-hard cheese with a distinctive flavor.
• Salumi: Various cured meats, such as prosciutto or salami, add a savory and satisfying element.
• Ricotta: A creamy and slightly sweet cheese that pairs well with other savory ingredients.

The Art of Frying: Achieving Perfection

The key to perfect pizzelle fritte is mastering the art of frying. Here are some tips to consider:

• Oil Temperature: Maintain a consistent oil temperature of around 170°C (340°F). This ensures that the pizzelle cook evenly and become golden brown without burning.
• Type of Oil: Use a neutral-tasting oil with a high smoke point, such as peanut oil or sunflower oil. Extra virgin olive oil can also be used, but be mindful of its lower smoke point.
• Don't Overcrowd the Pan: Fry the pizzelle in batches to avoid lowering the oil temperature.
• Drain Thoroughly: After frying, place the pizzelle on paper towels to absorb excess oil.

Pizza Fritta vs. Panzerotto: A Matter of Shape and Filling

While both pizza fritta and panzerotto are fried dough delicacies, they differ in shape and filling. Pizza fritta is typically a flat, open-faced pizza that is fried and then topped with ingredients. Panzerotto, on the other hand, is a half-moon shaped turnover that is filled with ingredients before being fried.

Leggi anche: La Migliore Pizza di Trieste: Pizze Pazze

Leggi anche: Caratteristiche forni a gas per pizza

tags: #pizze #fritte #pugliesi #con #pomodoro