Together with pizza, Neapolitan "fritti" are the street food par excellence. Historically, the "cuoppo" - cone-shaped foil - was filled with various fried foods. Today, in his one Michelin star restaurant in Milan, the Neapolitan chef Andrea Aprea offers 3 of the most iconic recipes: the fried pasta, the rice ball (or arancino) and the potato crocchè. Technique and creativity at the service of great tradition, isn't this contemporary Italian cuisine?
In collaboration with Olitalia www.olitalia.com/ww-en/
INGREDIENTS
CROCCHETTE DI PATATE
Patate bollite/Boiled potatoes 500g
Pecorino 60g
Parmigiano 60g
Prezzemolo/Parsley 10 foglie/leaves
Provola affumicata/Smoked provola cheese 80g
Uova/Eggs 2
Farina/Flour 100 g
Pan grattato/Bread crumbs 300g
Sale/Salt qb/To taste
Pepe timut/Timut pepper qb/to taste
Olio di semi di girasole Frienn/Frienn Sunflower Seed Oil 1 lt
Ketchup di barbabietola/Beetroot ketchup
Barbabietola/Beetroot ketchup 330g
Aceto xeres/Xeres vinegar 40g
Scalogno/Shallots 10g
Olio evo/Evo oil 20g
Xantana 0,2g
Sale/Salt qb
FRITTATA DI PASTA
Bucatini pasta 500g
Genovese sauce (500g pork meat + 700g onion)
Provolone del monaco/Provolone del moncao cheese 80g
Besciamella/Bechamel (500ml latte/milk, 40g burro/butter, 40g farina/Flour)
Uova/Eggs 3
Farina/Flour 100g
Pan grattato/Bread crumbs 300g
PALLA DI RISO (Arancino)
Riso carnaroli/Carnaroli rice 500g
Brodo vegetale/Vegetable stock 1l
Cardoncelli/Cardoncelli mushrooms 300g
Scalogno/Shallots 65g
Vino bianco/White wine 40ml
Burro/Butter 20 g
Parmigiano 40g
Olio evo/Evo oil qb/to taste
Sale e pepe/Salt and pepper
Limone candito/Candied lemon qb/to taste
Soffritto napoletano/Neapolitan soffritto
Frattaglie di maiale/Pork offal 500g
Passata di pomodoro/tomato puree 400g
Concentrato di pomodoro/Tomato paste 70g
Strutto/Lard 40g
Olio EVO/EVO oil 10 ml
Peperoncino/Chili qb/to taste
Sale/Salt qb/to taste
Watch all the ItaliaSquisita videos dedicated to frying: • Fritto misto di pesce:...
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27 апр 2023