Pizzelle Fritte From Naples And The Amalfi Coast Recipes

Steps:

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

Steps:

• Whisk together flour, baking powder and salt in a small bowl. In a larger bowl, beat eggs and sugar until blended and slightly fluffy, 3 to 5 minutes. Slowly add cooled, melted butter, vanilla and anise and mix until incorporated well. Mix in dry ingredients a cup or so at a time, until batter is smooth but thick.
• Using 2 spoons, one to scoop up the batter and the other to ease it onto the iron, drop batter onto the center of a well-heated pizzelle maker. For smaller, 3-inch pizzelles, use a generous teaspoon of batter. For the 5-inch, use about a tablespoon.
• Cook for 30 to 40 seconds, or until just lightly brown. Gently remove to a rack or plate to cool.

Steps:

• BECHEMEL Sauce: In pot melt butter and add enough flour to create a consistency thicker than pancake batter.
• Bring another pot with milk almost to a boil.
• Once milk has heated through, add milk all at one time to the flour mixture, beating with wire whisk the whole time.
• Bring back to boil then remove from heat and add salt and nutmeg.
• Set aside.
• MEAT SAUCE: Brown meat half way then add onions, garlic, carrots, celery and sweat vegetables.
• Add all other ingredients and cook a minimum of 2 hours at a low (barely) boil.
• ASSEMBLY: Use Barilla lasagna sheets!
• (1 box serves 6-8 in this recipe).
• Boil some water and slide them in for 5 minutes then drain and rinse well with cold water, they need to be soft and flexible.
• Ladle some meat sauce on the bottom of the pan.
• Then lay a layer of pasta sheets on top of that.
• Then spread bechemel sauce over pasta, layer of pasta, spread both cheeses on that layer, layer of pasta, spread more bechemel, layer pasta then cheeses until all is used.
• Bake in 350° oven until brown on top (just a little brown).
• Remove and let set for 5 minutes.
• Cut serving squares and place on plates then ladle a large ladle of meat sauce atop the lasagna.
• Garnish with lots or parmesan cheese.

Steps:

• In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth.
• Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container.
• For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.