Monday, April 22 2024

Sgagliozze. From Bari.

They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”.


One of the exceptions is this dish from Bari.

It is often available as a street food, especially in the old town.

 

 

 

 

 

INGREDIENTS:

  • 2 cups of polenta flour, the quick cooking kind is fine
  • 4 cup of water
  • salt to taste
  • oil for deep-frying

 

 

METHOD

Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.

When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.

Cut the polenta into squares about 1 inches thick.

Allow them to dry out a little.

Fry the sgagliozze in very hot oil until crispy.

 

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