Ingredients
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250 g Flour'00' type
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200 ml Water
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10 g Brewer's yeast
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1 tablespoon Salt
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Extra virgin olive oil
Directions
Pasta cresciuta is another staple of poor Neapolitan cuisine. From just water and flour they make puffy, fluffy fritters that you can find in Naples in any fry shop at any time of the day along with the classic Italian fried food. Pasta cresciuta can be prepared plain or used as a base for seaweed, salami, squash blossom or cod fritters.
What I am publishing today is the recipe in the basic version as prepared by Neapolitan grandmothers, freshly fried they are a cloud of flavor that explodes in your mouth at the first bite.
Now on to the recipe, remember to comment if you liked it! Your comments give us motivation to keep this blog going!
Steps
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1
Done
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Dissolve the yeast with the slightly warmed water, then add the flour, stirring with a fork, and last the salt. |
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2
Done
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Keep stirring: you will get a smooth, homogeneous dough. Let it rise, covered, in the turned-off oven. It should at least double in volume. |
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3
Done
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Heat the oil in a high-sided saucepan. Then, with the spoon dipped in the oil, take some of the mixture and drop it into the oil. |
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4
Done
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Continue this way until the casserole dish is full, without the pasta touching each other. |
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5
Done
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Remove them from the oil as soon as they appear golden brown, placing them as you go on a plate lined with paper towels. |
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6
Done
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Salt them on the surface and serve. |
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7
Done
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TipsIf the salt is too much for your taste you can also remove it completely. |
