Focaccette Fritte Recipes

Steps:

• If using leftover cooked pasta, chop it up. If using dried pasta, bring a large pot of water to a boil, and salt it. Cook pasta until barely tender, somewhat short of where you would normally cook it. Drain, and immediately toss it in a wide bowl with half the butter or oil. Cool it a bit.
• Heat oven to 350 degrees. Put remaining butter or oil in a large nonstick ovenproof skillet, and turn heat to medium-high. If you are using meat, add it, and cook, stirring occasionally until crisp, 3 to 5 minutes. (If not using meat, proceed.)
• In large bowl, combine pasta with remaining ingredients, along with salt and pepper (less salt if you are using meat). Pour into skillet, and turn heat to medium-low. Use a spoon if necessary to even out top of frittata. Cook undisturbed until mixture firms up on bottom, then transfer to oven. Bake just until top is set, about 10 minutes. Remove, and serve hot or at room temperature.

Steps:

• Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
• In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
• Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
• Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
• Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef's Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
• Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
• Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
• Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
• Oh baby!

Steps:

• On a pastry board, pour flour and shape it into a mound. Press down the center of the mound to form a cup shaped hole.
• Into the hole put the olive oil, salt, and water and bring the sides of the mound together toward the center, thoroughly mixing all ingredients.
• Knead dough 5-6 mins, then form into a ball and put it aside to rest between two soup plates. Let it rest for about hours.
• Prepare the filling, mixing the three cheeses in a bowl, and add a pinch of salt and one or two grindings of pepper.
• When the dough has rested (approximately 2 hours), fatten it into a hink sheet with a roling pin. As you begin to rol, hhyou may find it offers some resistance and tries to shrink back. After a short while, however, it loosens up and opens out easily. It shoud be paper thin.
• Cut the sheet of dough into rectangles about 3-1/4 to 4 inches wide and 6-7 inches long. Spread a thin layer of the cheese mixture , about 2 teaspoons over half of each rectangle. Fold the other half over this one, pinching the edges together. Dip a fingertip in egg white, and run it over the edges to helpp them tighten and keep them fromopening during frying.
• As you finish filling and sealing each fritter, lay it on a cean cloth towell. If you are not prepared to fry them immediately, turn them from time to time to keep the side next to the towe from sticking. Do not overlap the fritters or pile them one on top of the other.
• Put the oil into the frying pan, and turn the heat on to HIGH. When the oil is VERY HOT, slip in as many fritters as will fit loosely. Fry them to a golden brown color on one side, then turn them over to do the other side. The fritters will puff up and even when you turn them, some patches along the edges will jut out above the oil level. In this case, tip them over witb a llong handled wooden spoon or spatula until they are all more or less evenly fried.
• Transfer to paper towels to drain, and serve while warm.
• Cut the sheet of dough into rectanglles about 31/4 to 4 inches wide and 6-7 inches long.

Steps:

• In a bowl, combine the grated courgette, flour and parmesan. Shape into walnut-size balls, then flatten.
• Heat a non-stick frying pan over a medium heat and add the oil. Fry the fritters for 2-3 mins on each side until golden brown. Serve straight away with red pepper hummus.