Let’s discover a different version of Neapolitan Pizza
Napoli offers a plenty of tasty dishes full of history and one of them is pizza fritta (fried Pizza). If you try to pronounce its name you can even hear the hot oil crackling from the pot! This kind of pizza it’s very common in the south of Italy, where you can find a lot of different recipes…but the Neapolitan one will guarantee you an explosion of flavor !
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A symbol of tradition and authenticity
The core of this Neapolitan street food is simplicity! Fried pizza was born during the Second World War, indeed the ingredients are very poor and cooking the Pizza by frying it, was cheaper then using the typical wood oven. The pizza fritta has usually a crescent shape, which also look like to an eyelid shape, or a closed eye. Due to the difficult time, throughout the WWII, many ingredients were running low, that’s why the filling of the fried pizza was made with very simple ingredient such ricotta and “ciccioli” (pieces of pork from fine part). Only the dough mixture was similar to the normal pizza. Therefore it’s a dish that recalls the flavor of the past.
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Here the traditional recipe
Ingredients for the filling:
- 350 g of ricotta
- 300 g of drained mozzarella
- 200 g od Napolitan salami (if you prefer you can replace the salami and add 200 g of peeled tomatoes and basil)
- salt
- paper (optional)
- 1 liter of peanut oil
After you have prepared the pizza’s mixture use a rolling pin to roll out the dough about 20 cm sprinkling with flour. Then add the filling: 2 spoons of ricotta with a pinch of salt and pepper, a handful of salami and mozzarella. In the end close in a crescent shape, squeezing the edges well and sprinkling with flour. Dip directly into a pan at least 30 cm wide, with plenty of boiling peanut oil. Turn a couple of times and cook for about 5 minutes until it get golden brown, then put them in the absorbent paper and enjoy until the end!
Enjoy this food of happiness!
