Download the Recipes - CIAProChef.com
Download the Recipes - CIAProChef.com
Download the Recipes - CIAProChef.com
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Yield: 4 portions<br />
PISCIALETTA WITH CUTTLEFISH<br />
Ingredients Amounts<br />
Flour 300 g<br />
Yeast 5 g<br />
Potatoes, boiled and mashed 50 g<br />
Water as needed<br />
Extra virgin olive oil as needed<br />
Cuttlefish 150 g<br />
Method<br />
1. Mix and knead <strong>the</strong> flour, yeast, and <strong>the</strong> potatoes until <strong>the</strong> dough is soft and elastic.<br />
Leave to proof for 2 to 3 hours.<br />
2. Add <strong>the</strong> cuttlefish cut in “filangèe” and leave to proof for half an hour.<br />
3. Fry by taking a fistful of dough in one hand and squeezing out a small quantity of<br />
<strong>the</strong> dough into <strong>the</strong> o<strong>the</strong>r hand; this hand must be dampened with water every time<br />
to avoid sticking.<br />
Recipe credit: Luzian Palmieri and Sabina Ficco Salvatori for Apulia Region, as presented at <strong>the</strong> 2009<br />
Worlds of Flavor Conference. Published with permission of <strong>the</strong> author. All rights reserved.<br />
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