Tag: irresistible

smooth or stuffed, it is always irresistible – Italian Cuisine

These are pancakes of the Neapolitan tradition to accompany meats or to be stuffed with anchovies in oil

You know a crunchy cream puffs? Perfect to accompany a nice plate of cold cuts or fanciful pickles? There grown pasta is just that, a delicious salty pancake made of water, salt, flour and yeast, which goes well with many ingredients, for an irresistible home aperitif.

The origin of grown pasta

These bread dough pancakes they are one of the oldest specimens of Neapolitan street food: it still happens to find in the alleys of Naples women sitting in front of the house, frying in pots filled with boiling oil, these irregular balls of pasta then arranged in the classic "Cuoppo" the paper container for walking. from crispy crust and soft bake, grown dough pancakes are often stuffed with anchovies in oil, courgette flowers or small pieces of ham, to give even more taste to a much loved dish.

The recipe for grown pasta

Ingredients: 300 g flour, 10 g fresh brewer's yeast, 250 g water, a pinch of salt, peanut oil for frying

Method: in a large bowl put the flour and, in the center, the yeast dissolved in the water. Knead and when you have obtained a homogeneous but fairly liquid mixture, add the salt. In a large pan, heat the oil and then, with the help of two spoons, pour a small dose of dough, frying it and turning it gently so that it turns golden on each side. Once the crispy crust has formed, remove the pancakes with a slotted spoon and place them on a plate covered with a sheet of absorbent paper so that they lose excess oil. Salt if necessary and serve very hot.

Even more delicious variations

The flavor of these bread dough pancakes is very neutral and for this reason it lends itself to being stuffed with many ingredients. The difficulty lies in the consistency of the dough, which is very liquid. You can overcome this problem combining the ingredients with the dough and mixing them together. You will thus form balls composed of bread dough and vegetables, cheeses or salami, as you prefer. The most successful combinations are with anchovies in oil, diced cooked ham, speck or provolone, fish and vegetables such as courgette flowers, courgette cubes or bell peppers. To you the choice!

In the tutorial some more advice

Three creative and … irresistible appetizers – Italian Cuisine

If you want some nice ideas for a aperitif with friends, one snack with children or a fresh summer appetizer, read ours recipes.

He prepared them Stefano Grandi, chef of Il Santa Bistrò Moderno, during a live on our page Facebook. And since many have asked us for recipes … well, here they are!

To prepare them, the chef used the Irresistible Citteriosoft, cheerful and tasty prêt à porter cured meats: in the practical tray they are immediately ready for any occasion and, in the new "out of the fridge" formulation, they are also well preserved as snacks to take with them for a lunch break or a snack outside the home.

For this project we also collaborated with Anna Fracassi, Marianna Manzi is Stefania Fracasso, who declined the Irresistibles in three different ways, for a creative aperitif, a snack with the children and a romantic occasion.

PINZIMONIO
of ice fennel with licorice powder and irresistible
CITTERIO classic and spicy salami sticks

Ingredients for 4 people

Quantity to taste CITTERIO SALAMI STICKS
2 fennel
licorice powder
salt and pepper
extra virgin olive oil

Cut the fennel into large pieces, place them in water and ice and serve with the licorice powder.

The OVE
mountain egg with a soft, breaded and fried heart
with irresistible CITTERIO salami slices and a hint of horseradish

Ingredients for 4 people

quantity to taste CITTERIO SALAMI SLICES

For the EGGS
4 mountain chicken eggs
flour and breadcrumbs
sparkling water
fry oil

For COOKING EGGS
Cook the eggs in boiling water for 5.30 minutes and cool in running water, peel and pan them with the tempura and then with the bread.
Fry in plenty of oil for a few seconds.

TUNA SALAMI
irresistible CITTERIO salami with tuna sauce
homemade in the old way

Ingredients for 4 people

any quantity CITAMIAN SALAMI

For the CLASSIC SAUCE

home made mayonnaise
juice of half a lemon
1 whole egg
salt and pepper
1 pinch of smooth mustard
olive oil as required
tuna in oil, Nardin anchovies and capers according to quantity

For the SAUCE
With the help of a mixer and a tall container, whisk lemon, salt, pepper and mustard; add the egg and then whip everything with olive oil.
Add tuna and anchovies; if needed, sprinkle with a little white wine.

Frisceu: irresistible Ligurian pancakes – La Cucina Italiana – Italian Cuisine

Our culinary journey up and down the boot today takes us to Liguria, to discover the frisceu. What are? Find out with us

Liguria, from a culinary point of view, is an incredible land, rich in original and unmistakable traditional recipes: trofie with pesto, corzetti, focaccia di Recco… i frisceu. Have you ever tried them? They are of savory pancakes, often offered in restaurants as an aperitif or appetizer or even as street food. Someone in fact sympathetically called them the "Fish & chips" Liguria.
They are often called also cuculli, but there is a substantial difference, which we reveal to you in our gallery, along with some other curiosities and straight to propose them at home. Below, however, find the original recipe.

The recipe for Ligurian frisceu

Ingredients

For 6 people, you need: 250 grams of flour 0, 8 grams of brewer's yeast, 180 grams of water, a pinch of salt, 1 egg yolk, 1 liter of peanut seed oil and 1 bunch of borage.

Method

First, dissolve the brewer's yeast with warm water; then add flour, salt and oil, mixing with a hand whisk in order to obtain a batter without lumps. Leave to rest for a couple of hours, covering with plastic wrap. Meanwhile, chop the borage and after the two hours of rest of the dough, add it. Finally, with the help of a spoon or an ice cream portioner, make up small balls of dough, to dip in the boiling oil at 180 °. As soon as the frisceu turn golden, drain them and serve them hot.