Pizzelle Fritte from Naples and the Amalfi Coast

READY IN: 2hrs 30mins




  • 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.