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Wholewheat fried pizzelle with caraway seeds

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3
2 h and 30 minutes
INGREDIENTS PER 12 PEOPLE

organic wholewheat flour, 1 cup
wheat flour type 0, 2 1/4 cups
dry yeast, 1 teaspoon
fine sea salt, 2 teaspoons
caraway seeds, 2 teaspoons
lukewarm water, 1 1/2 cups
tomato sauce, 12 tablespoons
dried oregano, to taste
grated Parmigiano reggiano, to taste
ground fresh black pepper, to taste
fresh basil, a little bunch
sunflower oil, 1,3 l

PROCEDURE

Pour water into a large bowl, add the yeast and stir with a wooden spoon.
Add the flours, caraway seeds and salt and stir until the flour has been thoroughly incorporated. The dough should be firm but sticky. Cover the bowl with a lid or a moist cloth and let rise at room temperature for about 2 hours.
Flour the dough and place on a floured work surface. Divide into 12 little balls then flatten each ball of dough until is about 1/8 inch thick.
Put on the heat the tomato sauce in a little pan, season with a pinch of salt, pepper and oregano. Bring to a boil then take off the heat, cover and keep warm.
Heat the oil in the fryer to 356°F.
Put the basket in the fryer and fry the dough, 2 pieces at a time, for about 2 minutes per side, turning once.
Drain on kitchen paper.
Serve with a tablespoon of tomato sauce, some Parmigiano reggiano and a couple of leaves of fresh basil.

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