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
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
If you would like
to learn more about Diane's cooking holidays then
have a look at www.italiangourmet.com
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
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
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.
the chopped plum tomatoes, together with the
onion, olives and anchovies.
in the capers and chilli powder.
with a clean cloth and leave the dough to rise
in a warm place for around one hour.
ready to serve, heat the olive oil in a large
pan, and when it is hot drop in large spoonfuls
of the mixture.
in batches, stirring occasionally, ensuring
that the fritters do not stick together.
they are golden brown, remove the fritters with
a slotted spoon and drain on kitchen paper.
Serve at once.