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Another variation--REC: Fried Stuffed Britches---Cazuncielli...
Joined: Dec 16, 2005
Posted to Thread #12454 at 7:49 pm on Oct 31, 2008
FRIED STUFFED BRITCHES---CAZUNCIELLI
1/4 cup light red or white wine -- such as Fiano del Avellino
3/4 cup warm water
1 1/2 ounces yeast
1 tablespoon honey
1 teaspoon salt
1 tablespoon extra-virgin olive oil
3 1/2 cups all-purpose flour
1 tablespoon salt
1/2 pound escarole -- about 1/2 head, cut into 1/4-inch ciffonade
1 tablespoon extra virgin olive oil
2 cloves garlic -- thinly sliced
4 salt packed anchovies -- filleted and rinsed twice
1 cup Gaeta olives -- pitted and left whole
3 tablespoons capers -- smallest available, rinsed
4 tablespoons pine nuts
2 tablespoons currants
olive oil -- for frying
For the crust: In a large bowl, combine wine, water and yeast and stir until dissolved. Add the honey, salt and olive oil and mix thoroughly. Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible. Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough. Place it in a clean, lightly-oiled bowl and cover it with a towel. Let it rise in the warmest part of the kitchen for 45 minutes.
For the filling: Bring 4 quarts of water to boil and add 1 tablespoon of salt. Plunge the escarole into the water and cook 12 to 14 minutes, until very tender. Remove, refresh with cold water, press intensely to remove all possible water, and set aside. In a 10 to 12 inch saute pan, heat oil until smoking. Add garlic and cook 4 to 5 minutes, until light golden brown. Add the anchovies, olives, capers, pine nuts, currants and cooked escarole and cook 8 to 10 minutes, stirring constantly, until all ingredients are well mixed and escarole has started to turn brownish-gray. Remove from heat and allow to cool. Remove a golf ball-sized piece of dough from the batch. Press the ball with your fingers to form a circle about 5 inches across. Repeat this process with all of the dough. Place 2 tablespoons of filling into the center of each dough circle and fold into half moons, pressing with the tines of a fork around all the edges to close the well.
In a high-sided frying pan, heat the oil to 375 degrees F. Drop 2 or 3 half moons into the oil at a time and cook until golden brown on both sides. Remove to drain on paper towels and season immediately with fresh ground pepper.
Other messages in this thread:
- 12454. Hi, Dianncy1964, Here's the Spinach Pie you asked me to post>>> - aajay - 5:27pm on 10/31/08 (10)
- THANK YOU SO MUCH~ I already have this now planned for my Thanksgiving menu ~ most appreciated :) [NT] - dianncy1964 - 6:00pm on 10/31/08
- I have! My grandparents are from Latzio-just south of Rome and they make.. - charlie - 6:22pm on 10/31/08
- So sweet of you to honor your mother, I will doubly enjoy this recipe aajay~ Here's to your mom !!!! [NT] - dianncy1964 - 6:36pm on 10/31/08
- Another variation--REC: Fried Stuffed Britches---Cazuncielli... - charlie - 7:49pm on 10/31/08
- REC: Torta Verde...Colman Andrews/Flavors of the Riviera... - charlie - 7:55pm on 10/31/08
- I'm on a "roll"---REC: Pizza di Scarola with Gaeta Olives & Caciocavallo... - charlie - 7:57pm on 10/31/08
- REC: Focaccia all Barese (Christmas Eve Onion Pie from Bari)... - charlie - 8:00pm on 10/31/08
- That's an interesting assortment of similar dishes. Mom did cook - aajay - 8:10pm on 10/31/08
- It doesn't go over well with my wife's family from Sorrento--I love the combination [NT] - charlie - 10:37pm on 10/31/08
- A friend's family from Bari make whitefish pie (torte)--they flour and fry whole.. - charlie - 10:42pm on 10/31/08