Italian Frittella Recipes

FRITTELLE {CIAMBELLE} - ITALIAN DOUGHNUTS

Steps:

• Start by dissolving yeast in lukewarm milk. Let it rest for 5-10 minutes.
• In a bowl of a standing mixer add 6 cups of flour, sugar, salt and lemon zest.Using a dough hook attachment start to mix on low speed.
• Slowly pour in the milk with yeast.Add eggs and butter cut in cubes.
• Increase the speed and knead the dough for about 10 minutes until it starts to wrap lightly around the dough hook and come off the sides of the mixer bowl.
• The dough should be soft but NOT sticky.NOTE: If the dough doesn't come together or it's too sticky add another ½ cup of flour and a few more table spoons at a time if needed.
• Transfer the dough into a large clean bowl, cover with a linen towel and let it rise in a warm, draft free place.It'll take anywhere between 1.5 to 2 hours at 75-80F and it'll take much longer in a cooler place.
• Once the dough has almost tripled in size, turn the bowl upside down and let the dough come out in a floured surface. Work the dough with your hands for a minute or two, dust with more flour if needed.
• Using a dough scraper cut off a fourth of the dough and with a rolling pin roll it out approx ⅓ -¼ of an inch thick.
• Using a doughnut cutter cut out the doughnuts and place them on a well floured surface leaving enough space in between. Cover them with a dry linen/kitchen towel and let rise (always in a warm place) for about an hour.
• In a deep pan preheat vegetable oil suitable for frying. The best temperature to start frying the doughnuts is about 350F. You can measure it with a kitchen thermometer.
• But if you don't have one try frying a small piece of the dough first. If it comes up floating in less than 5 seconds the oil is ready.
• Once oil is heated turn the temperature on medium low to prevent oil from overheating.
• Fry fritelle for a few minutes on each side continuously covering them with hot oil when frying. Once they're lightly brown on both sides discard on paper towel to absorb excess oil.
• Dip each doughnut quickly in fine sugar.Serve hot, warm, cold or re-heated.

ITALIAN FRITTELLA

Steps:

• Mix ALL ingredients and let stand for 15 minutes.
• In the meantime, heat about an inch of oil in a heavy frying pan, make sure it is very hot so that the dough will sizzle once it hits the water. You can test it by taking a tiny bit of dough and throw it in the pan, it should brown quickly.
• Take s spoonfull of the dough and drop it in the hot oil. They will cook for a couple minutes Once the dough turns itself over in the oil and all sides are a nice golden brown they are done.
• Place them on a paper towel to soak the oil up.
• Coat them with powdered sugar. You can sprinkle it or toss them in a ziploc bag with powdered sugar. It just depends how much sugar you like.

ITALIAN FRITTATA

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add spinach; cover and boil for 3-5 minutes or until wilted. Meanwhile, in a large bowl, whisk the eggs, pimientos, Italian seasoning and parsley; set aside., Drain spinach and pat dry. In a 7-in. ovenproof skillet, saute mushrooms and onions in butter and oil until tender. Reduce heat; sprinkle with spinach, cheese and salt. Top with egg mixture. Cover and cook for 4-6 minutes or until nearly set., Uncover skillet. Broil 3-4 in. from the heat for 2-3 minutes or until eggs are completely set. Let stand for 5 minutes before cutting.

THE FARMER'S FRITTATA (ITALIAN-STYLE OMELET)

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.

ITALIAN FRITTATA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish.
• Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish.
• Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese.
• Bake until eggs are set and cheese is melted, about 20 minutes.