Sumary of Rachel Roddy’s recipe for pizzette fritte | A kitchen in Rome:
- First it shimmies, in the same way you might make your way across the function room to the dance floor at a wedding – not quite dancing and all in the shoulders – in a coat of bubbles.
- Then comes the blistering – small bubbles erupting on its surface, before the big puff – although this usually happens on just one side, which might save you the trouble of turning it over as the pizzetta capsizes, all the time getting more and more golden.
- The first is Daniela Del Balzo, a Neapolitan cookery teacher in Rome, whose stories about eating these as a child are everything you would hope for and expect from a story about eating fried pizza cooked by a grandmother in Naples in the 1950s.
- The fourth is Sophia Loren, playing the pizza seller, Sophia, in L’Oro Di Napoli, the film suggestion for this week’s column.
- Pizzette fritte (little fried pizzas), also known as pizzelle fritte, are not to be confused with pizze fritte, which are filled (often with ricotta, provola and dried curls of pork called ciccioli), folded in half, sealed and fried.
- Pizzette fritte, on the other hand, are small rounds of dough fried unfolded and without filling or topping.