The recipe of fried pizza with cicoli and ricotta, to eat strictly boiling!
La fried pizza is one of the typical dishes of Neapolitan cuisine and also one of the most famous street food products in the city. In this appointment we present, therefore, the recipe for fried pizza with cicoli and ricotta.
Among the many Neapolitan culinary specialties it cannot be missing, therefore, like many others beautifully told by the great Eduardo in his works. Fried pizza and dishes such as eggplant parmigiana are now the recipes that best identify the volcanic lands in fields such as tradition and cuisine.
Thus it becomes the undisputed queen of Neapolitan cuisine. Especially if filled with one of the classic tasteful marriages like the one between ricotta and cicoli.
Ingredients
500 gr homemade pizza dough (maybe you can link the recipe of the classic pizza previously proposed)
350 gr buffalo ricotta
150 gr fioridlatte of Agerola
50 gr parmigiano reggiano
150 gr pork cicoli
salt and pepper to taste
1 l about peanut oil
The dough and the stuffing
As soon as the pizza dough is ready, it will be necessary to make loaves of about 100 gr each and bring them to leaven again. room temperature for about 2-3 hours, well covered with a cloth. In a bowl, mix together with the ricotta and the fiordilatte, to which you have eliminated the excess of storage water, a pinch of salt, one of pepper, the cicoli and the grated Parmesan.
Frying
Place a handful of stuffing on half of a roll of flat pizza and close the edge, perhaps using the prongs of a fork to make the two flaps of pasta adhere well. Close the crescent pizzas, heat the oil to 180 ° and fry the cicoli and ricotta pizzas, stirring them continuously with the oil of the pan and turning them if necessary. Take them from the pan only if well browned and taking care to eliminate the excess oil, serving them so hot.
