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Fried Pizzette – Indelible Memory

Sicilian Street Food

Today I have prepared FRIED PIZZETTE for my children.

They are an indelible memory of when I was a child and I went to visit my godmother.

Fried Pizzette – Indelible Memory
Fried Pizzette – Indelible Memory

Are fried pizzette Neapolitan?

I don’t know if the origin is Neapolitan but they are also made in Sicily. As you approached the door of my godmother’s house you could smell the frying already, and I began to drool, I couldn’t wait to gorge. She made me find these pizzettes on the table still warm, smelling of fresh basil. And I was devouring them even though I knew they were too hot and I would burn myself when I bit into them. And she would say “eat, eat don’t worry about getting messy“.

Fried Pizzette – Indelible Memory
Fried Pizzette – Indelible Memory

I very much hope that my children will one day be able to remember these dishes, making them travel to the past, like how I am doing with this blog.

Fried Pizzette – Indelible Memory
Fried Pizzette – Indelible Memory
Yield: 15-20

Fried Pizzette – Indelible Memory

Fried Pizzette – Indelible Memory
Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour 30 minutes
Total Time 2 hours 5 minutes

Ingredients

  • 400 g flour 00 14.1 oz
  • 250 ml warm water 1 cup
  • 1 envelope dry yeast
  • 1 tbsp EVO oil
  • 1 tbsp salt
  • 1 tbsp sugar

Seasoning

  • 400 g crushed peeled tomato 14.1 oz
  • 1 small chopped onion
  • 2 tbsp EVO oil
  • Salt and pepper
  • 100 g grated Parmigiano Reggiano cheese or pecorino cheese 3.5 oz 
  • basil

Instructions

  1. In a bowl pour the flour, sugar, salt, dry yeast, and mix. Add water, oil and mix with your hands or a spoon until you get a well-blended dough.
  2. Cover with a napkin and let rise for 1 hr and 30 minutes.
  3. Divide the dough into balls and leave to rise for another half hour.
  4. Crush them with your hands, so as to obtain a round pizzette of about 10 cm (4 inches in diameter).
  5. With the tips of a fork punch the surface of these small pizzettes.

Seasoning

  1. Prepare the tomato sauce.
  2. Fry a small onion cut into small pieces in extra virgin olive oil.
  3. Add the crushed peeled tomatoes, salt, and pepper and cook for about 15-20 minutes.

Assembling

  1. Heat plenty of sunflower oil in a high-sided pan (without exceeding 170°C= 340°F) and fry a few small pizzette at a time until golden brown.
  2. Drain on kitchen paper.
  3. Season them still warm with a tablespoon of tomato sauce, parmigiano, or pecorino cheese and chopped basil leaves.
  4. Serve immediately, they are delicious.

Notes

Add a little bit of olive oil to the pizza before eating to enhance the flavor.

ENJOY!

© solo-dolce
Cuisine: Italian / Category: Sicilian Street Food

January 9, 2021 · Leave a Comment

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