Traditional Italian Pizzelle

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

1 egg

2 teaspoon salt

seed oil

500 ml.tomato sauce

Parmigiano

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

Serve hot.

Note:if you like you can avoid the egg, the pizzelle are good anyway

Pizzelle Pugliesi

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