Fried pizza (le fritte)
March Newsletter
Welcome to March!
During this month lots of soups and stews were cooked to observe Lent for most Christians. Meat was not eaten on Fridays, so lots of fish meals were prepared as well as pizza. Calzone con chippole (onion pie) was a welcome treat. Also, le fritte (small calzones) filled with chopped tomatoes, onion, ricotta salata, mozzarella. The others were filled with ricotta, eggs, grated parmesan cheese, black pepper and salt. The dough was prepared and individual circles were rolled out (larger than a dumpling).
Mom would prepare them, seal them with a fork and then twist the edges to secure the filling not to ooz out!
These were so delicious! However my favorite were the plain ones that were flat rounds of dough fried golden, then moved to paper toweling, top with a combination of fresh tomatoes, oregano, salt and pepper, olive oil and topped with lots of grated pecorino cheese. These magical mouthwatering delights had to be eaten fresh. They lose their freshness if leftover.
Don't forget the wine!
Who likes Mussels? Mom would make them so many different ways. Now that you can buy them cultured, they are cleaner and easier to cook with.
How to clean:
2 lbs of fresh mussels, soaking in clean cold water
Mini calzones (fried)