Pizzelle Fritte from Naples and the Amalfi Coast

• For the Dough
• active dry yeast↗1 g
• warm water1 1⁄4 cups
• salt↗1 pinch
• all-purpose flour, plus 2 tablespoons↗4 cups
• olive oil↗1 tablespoon
• For Cooking and Serving
• olive oil, for frying↗1⁄4 cup
• tomato sauce↗1 cup
• grated parmesan cheese1⁄3 cup

Step-by-step instructions

1. 1

   Combine the yeast, water, and salt in a large bowl and stir to dissolve. Add the flour and olive oil and stir until combined. Kneading the dough for 1-2 minutes, form into a ball, cover the bowl with a cloth, and set aside in a warm place to rise, kneading the dough after 1 hour, and setting it aside for another hour until the dough has doubled in volume.

2. 2

   Divide the dough into 16 portions. Form into balls and pat them into small oval shapes, about 3 inches (7.5 cm) long and 1 inch (2.5 cm) thick.

3. 3

   Heat the 1/4 cup (60 ml) oil in a large 12-inch (30 cm) frying pan. Working in batches, fry the pizzelle until browned on all sides, 2-3 minutes. Repeat with the remaining pizzelle, adding more oil if necessary. Remove with a slotted spoon and drain on paper towels.

4. 4

   To serve, arrange the pizzelle in layers on a serving dish and top each with 1 tablespoon tomato sauce and about 1 teaspoon Parmesan. Serve hot.

5. 5

   Recipe courtesy of Naples and the Amalfi Coast. Get the book here: https://www.amazon.com/Naples-Amalfi-Coast-Silver-Kitchen/dp/0714873853.