Today we prepare together the famous Neapolitan pizzelle, so tempting that just looking at them makes your mouth water! Typical of Neapolitan cuisine, they are fried pizza disks, ideal as a snack, appetizer or starter.
Traditional Neapolitan pizzelle are topped with tomato sauce, parmesan cheese and basil, but they can be served in many different ways, depending on taste.
1. Sauté garlic in extra virgin olive oil. Add crushed peeled tomatoes and cook for 15 minutes. Season with salt.
2. Dissolve yeast in 2 fingers of warm water. In a bowl mix the water and dissolved yeast, adding the flour as you go Add the extra virgin olive oil.
3. When the dough begins to take on some consistency, add the salt and begin kneading with your hands on a pastry board. Once the dough ball is smooth and homogeneous, place it in a large bowl, covered with plastic wrap, for 2 hours.
4. Once risen, place the dough on the pastry board, pull off pieces of about 50g each and spread them out with your hands to form pizzelles. Cover the pizzelles with a cloth and let them rise for about 30 minutes more.
5. Heat plenty of olive oil in a high-sided frying pan. Fry the pizzelles, waiting for them to puff up and turn golden brown. Lay them on a paper towel.
6. Season them while still hot with a spoonful of sauce, a sprinkling of Parmesan cheese, a basil leaf and a drizzle of raw oil.
Neapolitan pizzelle requires the right oil!
It can be said that oil is the "main" ingredient of pizzella: it is used in the dough, for frying and for the final topping.
For the dough and topping, it is important to choose a good extra virgin olive oil, for more than one reason:
It will make the dough softer and easier to work with.
It is healthier and more digestible than seed oil, which tends to burden the liver.
Added raw when serving pizzelle, it gives them an unmistakable touch of flavor.
We chose the Extra Virgin Olive Oil il Casolare Fruttato Intenso, characterized by a strong but balanced taste, perfect not only to be added raw on pizzelle, but also to give more flavor to the dough.
As for frying, we recommend that you choose olive oil, which is better than seed oil, because:
It has a high smoke point: at high temperatures it does not "burn," releasing harmful substances.
It is lighter on the liver: frying made with olive oil is more digestible, as well as tastier.
We used Farchioni Olive Oil, which has a sweet, slightly fruity, very delicate taste that lends itself well to frying.
Neapolitan pizzelle: dough tips
All that is needed to make Neapolitan pizzelle is flour, water, yeast, salt and evo oil. The ingredients must be worked in the right way for a proper result.
For a dough that is elastic and strong enough to hold up well to both preparation and frying, use 00 flour (the classic one), along with the stronger 0 flour.
If you can, use bottled natural mineral water; tap water may taste altered by the chlorine used to disinfect it, which also slows leavening.
Use fresh brewer's yeast , and to make it mix well with the other ingredients, first dissolve it in 2 fingers of warm water.
If you want the pizzelles to rise just right, add salt only at the end of the kneading process, because otherwise it will block the rising.
To roll out the pizzelles, do not use a rolling pin, but use your hands, otherwise you would risk crushing away from the dough all the gases that have formed during rising, and you would end up with pizzelles that are anything but fluffy.
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