Ricotta has never been so special: this is kissed finger food

pizzette

Crunchy on the outside and soft on the inside, Sicilian ricotta pizzas are a truly special appetizer

Ricotta fritters are one thing, le Sicilian ricotta pizzas another one. There are two secrets to a perfect final result: the first is in the freshness of the raw material, starting with the main ingredient.

Small pizzas

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The second is a soft but compact dough, because in cooking we need two layers to join without straining.

Sicilian ricotta pizzas

Sicilian ricotta pizzas are good hot or even at room temperature, but they will be less crunchy.

recipe

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Ingredients:
700 g of cow’s milk ricotta
100 g of flour 00
4 medium eggs
70 g of grated pecorino
1 sprig of marjoram
200 g of mozzarella
1 teaspoon of yeast for quiches
salt up to taste
black pepper to taste
1 l seed oil for frying

Preparation: Sicilian ricotta pizzas

The first thing to do is to thoroughly sift thewith cow’s milk ricotta in a bowl, after letting it drain for a long time, even for 3-4 hours straight. We must try to eliminate all the lumps and make it as creamy and fluid as possible. Just use a sieve and a silicone spatula, passing the ricotta several times.
When it is ready, add the eggs and season with salt, some freshly ground pepper and freshly grated pecorino. Let’s first mix and mix all the ingredients well ingredients.

At that point we can add the flour, a spoon at a time, mixing well. Then also the yeast for pies and the marjoram leaves. If we don’t like their taste, parsley, thyme, mint are fine too.
We begin to work the dough of Sicilian ricotta pizzas, mixing until we have obtained a creamy and very homogeneous mixture. When everything is well incorporated, we cover with a tea towel and let it rest in the refrigerator for 40-45 minutes.
Just before taking out the base of the pizzas, heat the seed oil (corn or sunflower) in a large pan or in a shallow pan. When it has warmed up, with the help of a spoon we pour piles of dough that do not necessarily have to have a regular shape, but very rustic.

Squeeze them lightly, support some diced mozzarella on each and then cover with other dough, as if it were a sandwich. When the pizzas have browned, turn them on one side, with tongs or a slotted spoon. Let’s color the other side well and then drain them on a tray with absorbent paper. And good appetite.

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