In our family we have certain dishes everybody loves so much but they may correspond to something we cannot prepare everyday as it takes time or it is a little bit too”heavy” to eat.Among these dishes we include fried dishes and especially pizzette,pizzelle pugliesi.For us this is a typical dish from Apulia as it was taught us by our father’s aunt in Apulia but the recipe is very similar to a one typical in Naple,too.
Pizzelle are tasty by themselves but great to be served with salami,cheese to complete the meal dish.
500 gr. flour
300 gr. potato
1 tablespoon extra virgin olive oil
200 ml.water room temperature
2 teaspoon yeast
2 teaspoon salt
500 ml.tomato sauce
Boil the potatoes for 40 minutes.
Peel them, mash them and leave to cool.
Mix the potatoes, flour, yeast, salt and some water. Knead the dough till smooth.
Leave to rise for 1 hour in a warm place.
Knead it again for a few minutes.Roll the dough out.
Using a glass, cut out some small “pizzette”,discs of dough.
Heat plenty seed oil in a high-sided pan.
Fry in boiling oil until golden.
While still hot add tomato sauce and grated Parmigiano on top and salt
Note:if you like you can avoid the egg, the pizzelle are good anyway