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Printer friendly recipe

Ingredients:
frying oil

for finishing:
oregano
or
grated parmigiano cheese
fresh basil leaves

After the dough has risen, divide it into small pieces, each about 2 inches (5 cm) wide.

Flatten each piece to make round disks about 3/8 -inch (1 cm) thick.

In a skillet, bring the oil to frying temperature. When the oil is hot, fry the pizzelle 3 or 4 at a time . . . .

. . . . until they are fluffy and light golden.

*** NOTE ***
With a spoon, pour hot oil over the pizzelle while they are frying.

Do not pierce them with a fork—otherwise they will absorb too much oil.

Place the pizzelle on paper towels on a large plate and let the oil drain briefly.

Place an abundant spoonful of tomato sauce on each pizza and serve hot.

Top with fresh oregano leaves
or . . . .

or . . . . with freshly grated parmigiano cheese and a leaf of fresh basil. Serve hot.

Naples is birthplace to pizza, but pizza is not only oven baked. Here is a traditional recipe for the less known but tasty fried “pizzelle”.