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Recipe for :

Pettole alla Pizzaiola - Yeast Fritters with Pizza Flavouring
 

Diane SeedThis recipe comes from Diane Seed. Diane has lived in Rome for thirty years, and she has built up an international reputation for her unrivaled knowledge of Italian regional cuisine and wines. She runs her own cooking school with courses throughout the year in Rome, Campania (on the Amalfi coast) and Puglia (on the 'heel' of Italy).

Diane is the author of many cook books. Her first book, Top one Hundred Pasta Sauces, has sold well over a million copies and been translated into twelve languages. She now writes for various magazines, as well as traveling the world giving lectures, lessons and demonstrations, spreading the knowledge she has acquired over the years from farms, palazzi, markets, restaurants and family friends.

She is also the Italian food consultant for Marks and Spencer in the UK and now spends considerable time helping chefs and suppliers enlarge their repertoire with authentic regional dishes.

If you would like to learn more about Diane's cooking holidays then have a look at www.italiangourmet.com

Ingredients

25 g (1 oz) fresh yeast
350 ml (12 fl oz) tepid water
Pinch of salt
400 g (14 oz) flour
3 ripe red plum tomatoes, skinned and finely chopped
1 small onion, finely chopped
75 g (3 oz) pitted black olives
2 salted anchovy fillets
1 teaspoon capers, rinsed
Pinch of chilli powder
1,200 ml (2 pints) olive oil for deep frying

Method

  • Dissolve the yeast in 250 ml (8 fl oz) of the tepid water, to which you have added a pinch of salt. Stir it into the flour with the rest of the water.
  • Add the chopped plum tomatoes, together with the onion, olives and anchovies.
  • Stir in the capers and chilli powder.
  • Cover with a clean cloth and leave the dough to rise in a warm place for around one hour.
  • When ready to serve, heat the olive oil in a large pan, and when it is hot drop in large spoonfuls of the mixture.
  • Fry in batches, stirring occasionally, ensuring that the fritters do not stick together.
  • When they are golden brown, remove the fritters with a slotted spoon and drain on kitchen paper. Serve at once.

Serves 6

Diane Seed

 
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