The recipes of traditional Neapolitan cuisine.
Flour and water, as the seven notes, create endless variations of taste. Here’s an example. Call it as you want: pizzelle with tomato, Montanare, street food … they are a delight to eat hot and with fragrant basil. The inventiveness of the Neapolitans, who with the pizza dough create many variations, brings us this small pizza fried, topped with tomato , Parmesan and basil. There are no ingredients ” optional”, to enjoy a Montanara DOC must serve it well.
Ingredients for the dough: 600 g flour 00 12 g of salt, to taste water, 15 g of yeast .
Ingredients for the sauce: 500 g peeled tomatoes , basil, 1 pinch salt, 1 clove of garlic, 2 tablespoons of olive oil.
Basil, grated parmesan cheese. Peanut oil for frying .
Making of recipe.
For the dough. Dissolve the yeast in a little water. Place the flour on a pastry board and add the salt and the yeast dissolved in water. Add the water to the wire as is kneaded until a soft and elastic consistency. Form a loaf and let it stand for 10 minutes; after this time, knead again and roll into balls of dough on a lightly floured we will have and we will make it rise until doubled in volume of the initial (time is variable , it may take 2 or 3 hours).
Meanwhile, prepare a light sauce with the ingredients listed for the sauce: fry the garlic in the oil soon. Remove the garlic and add the tomatoes (which we chopped finely ) and all the other ingredients. Bake about ten minutes on high heat.
When the pasta is ready, roll a little cutting of round shapes; fry them in hot oil. Brown them on both sides and place them on paper towels.
Season each Montanara with a spoonful of sauce, a sprinkling of Parmesan cheese and a basil leaf.
Serve piping hot .