{"id":2442,"date":"2019-08-22T07:15:50","date_gmt":"2019-08-22T07:15:50","guid":{"rendered":"http:\/\/www.acarbio.org\/en\/?p=2442"},"modified":"2019-08-26T22:38:50","modified_gmt":"2019-08-26T22:38:50","slug":"recipe-of-pizza-fritta","status":"publish","type":"post","link":"https:\/\/www.acarbio.org\/en\/recipe-of-pizza-fritta\/","title":{"rendered":"Recipe of &#8220;pizza fritta&#8221; (fried pizza) with the ancient tomato RE FIASCONE"},"content":{"rendered":"<p>The typical Neapolitan snack &#8220;Pizza Fritta&#8221; &#8211; &#8220;Fried Pizza&#8221;. An Italian recipe for 5-6 persons in 3 steps.<\/p>\n<p><iframe loading=\"lazy\" title=\"Recipe of &quot;pizza fritta&quot; (fried pizza) with the ancient tomato Re Fiascone\" width=\"880\" height=\"495\" src=\"https:\/\/www.youtube.com\/embed\/2xh1j6emdQk?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<h2>THE SPECIAL TOMATO FROM THE AMALFI COAST<\/h2>\n<p style=\"text-align: justify;\">We are happy that you found this delicious recipe! <strong>You are looking for new ways to cook your pizza and your tomatoes?<\/strong> We see it as inspiration how to cook and prepare food with tomatoes in a new way. We present you here a traditional and ancient Italian tomato from the Amalfi Coast (close to Naples in Southern Italy). This tomato is cultivated throguh a special project &#8211; we save this special type of Italian tomato for the environment and people of the region.<\/p>\n<p style=\"text-align: justify;\">This recipe represents an opportunity for happy owners of a jar of exactly this RE FIASCONE tomato. This video was produced in context of our partnership with the Pizzeria No.900 from Quebec, Canada. The tomato jars you can see in the video are the ones available in their pizzerias for sale to their customers. Through this and their usage of the tomato RE FIASCONE on their pizza &#8220;Margherita Antica&#8221;, they have been a very important partner in this project to keep going our activities in the Amalfi coast.<\/p>\n<h2>THE HISTORY OF PIZZA FRITTA<\/h2>\n<p style=\"text-align: justify;\">Here we present you a recipe of a variation of \u201cpizza fritta\u201d (meaning fried pizza), also known as &#8220;Montanara&#8221; &#8211; a variation which is typical for the mountainous regions around Naples.<br \/>\nPIZZA FRITTA is a Neapolitan invention and became a symbol of the city. Outside of Italy it became known for the movie with Sophia Loren (she plays a very typical fried pizza cooker). It is served in the many bars of Naples, eaten as a small lunch snack or appetitzer before lunch or dinner. In the houses of the Neapolitans, it is prepared and served for occasions with guests, for either lunch, dinner, or \u201caperitivo\u201d (a small snack before lunch or dinner, sometimes accompanied by a glas of homemade wine).<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-2443 size-large\" src=\"http:\/\/www.acarbio.org\/wp-content\/uploads\/2019\/08\/DSC_9295_-1024x512.jpg\" alt=\"\" width=\"880\" height=\"440\" srcset=\"https:\/\/www.acarbio.org\/wp-content\/uploads\/2019\/08\/DSC_9295_-1024x512.jpg 1024w, https:\/\/www.acarbio.org\/wp-content\/uploads\/2019\/08\/DSC_9295_-300x150.jpg 300w, https:\/\/www.acarbio.org\/wp-content\/uploads\/2019\/08\/DSC_9295_-768x384.jpg 768w, https:\/\/www.acarbio.org\/wp-content\/uploads\/2019\/08\/DSC_9295_.jpg 1150w\" sizes=\"auto, (max-width: 880px) 100vw, 880px\" \/><\/p>\n<h2>INGREDIENTS<\/h2>\n<p>&#8211; THE DOUGH:<br \/>\n800g white flour (wheat)<br \/>\n480g water (temperated)<br \/>\n20g salt<br \/>\n5g brewer\u2019s yeast (fresh or in powder)<\/p>\n<p>&#8211; THE TOPPING<br \/>\n500g of tomato sauce &#8220;Re Fiascone&#8221;<br \/>\n80g of Grana Padano or Parmiggiano Regiano cheese, grated<br \/>\n5g of oregano<br \/>\n1 piece of garlic<br \/>\nBasil leaves for garnishing<\/p>\n<p>INSTRUCTIONS<\/p>\n<p>&#8211; DOUGH MAKING<br \/>\n\u2022 Put a third of the flour on a side in a bowl<br \/>\n\u2022 add the water in the bowl<br \/>\n\u2022 add salt; and dissolve it in the water<br \/>\n\u2022 mix and knead the dough<br \/>\n\u2022 add the rest of the flour<br \/>\n\u2022 take part of the water and dissolve brewer&#8217;s yeast in it apart<br \/>\n\u2022 add dissolved brewer&#8217;s yeast<br \/>\n\u2022 add rest of the flour stepwise<br \/>\n\u2022 and knead the dough thoroughly until it&#8217;s homogeneous and has a smooth surface<br \/>\n\u2022 form a ball by kneading some air in from the bottom<br \/>\n\u2022 cover it with a wet kitchen towel and let it rest for approximately 4 hours<\/p>\n<p>&#8211; AFTER 4 HOURS \u2013 FORM THE \u201cPIZZELLE\u201d (small pizzas)<br \/>\n\u2022 Prepare the clean kitchen table with some flour to make small balls that will later become the &#8220;pizzelle\u201d<br \/>\n\u2022 take small pieces from the dough (approximately 50g each) and form the balls by delicately pressing the dough through your thumb and your first finger &#8211; if necessary, do it a couple of times each ball<br \/>\n\u2022 be careful to maintain the leavening and not compress the dough<br \/>\n\u2022 continue for the whole dough. you will have approximately 25 balls<br \/>\n\u2022 cover the balls this time with a DRY towel and let them rest for another 2 hours<\/p>\n<p>&#8211; AFTER 2 HOURS &#8211; PREPARING THE TOMATO SAUCE AND GARNISHING THE PIZZAS<br \/>\n\u2022 smash a peeled clove of garlic and fry it in a pan with hot olive oil until it is slightly brown<br \/>\n\u2022 remove the garlic<br \/>\n\u2022 Add the tomato sauce from the jar<br \/>\n\u2022 Add oregano and salt and let it cook for approximately 15 min. Stir regularly.<br \/>\n\u2022 Prepare the pan for the pizza frying. Add sunflower seed oil.<br \/>\n\u2022 Prepare the small pizzas. Take the balls, flatten them gently, and stretch them gently when needed. Make some small holes in the pizzella with a fork<br \/>\n\u2022 Fry the pizzas for 1-2 minutes and press them in the middle with a spoon while frying<br \/>\n\u2022 Turn them in the meanwhile to fry thoroughly and take them out when they are well cooked and start changing colour.<br \/>\n\u2022 Garnish the ready fried pizzas while still hot with tomato sauce, grated cheese and basil<\/p>\n<p>SERVE AND ENJOY THEM HOT!<\/p>\n<p>MORE INFORMATION:<a href=\"http:\/\/WWW.REFIASCONE.IT\">\u00a0WWW.REFIASCONE.IT<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The typical Neapolitan snack &#8220;Pizza Fritta&#8221; &#8211; &#8220;Fried Pizza&#8221;. An Italian recipe for 5-6 persons in 3 steps. THE SPECIAL TOMATO FROM THE AMALFI COAST We are happy that you found this delicious recipe! You are looking for new ways<\/p>\n<p class=\"link-more\"><a class=\"more-link\" href=\"https:\/\/www.acarbio.org\/en\/recipe-of-pizza-fritta\/\">Read More <span class=\"screen-reader-text\">Recipe of &#8220;pizza fritta&#8221; (fried pizza) with the ancient tomato RE FIASCONE<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":2443,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[33],"tags":[446,447,75],"class_list":["post-2442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-re-fiascone-activity","tag-pizza-fritta","tag-traditional-napoletan-recipe","tag-re-fiascone-tomato","thumb-large"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/posts\/2442","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/comments?post=2442"}],"version-history":[{"count":4,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/posts\/2442\/revisions"}],"predecessor-version":[{"id":2955,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/posts\/2442\/revisions\/2955"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/media\/2443"}],"wp:attachment":[{"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/media?parent=2442"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/categories?post=2442"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.acarbio.org\/en\/wp-json\/wp\/v2\/tags?post=2442"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}