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Montanare o pizzelle fritte


Semplici, morbide, straordinariamente deliziose con tutto il profumo del pomodoro e del basilico. Dopo la pizza classica, le montanare, o pizzelle fritte, sono una delle mie più grandi passioni. Prepararle è davvero semplice e, anche se non amate particolarmente friggere, questa ricetta deve assolutamente essere provata almeno una volta nella vita. Vi avviso però.. creano dipendenza!

Le montanare sono uno degli street food più gettonati di Napoli. L'impasto è semplice, proprio come quello della pizza, viene solamente diviso in porzioni più piccole e fritto in abbondante olio per poi essere squisitamente farcito con salsa di pomodoro, una spolverata di Parmigiano grattugiato e una profumatissima fogliolina di basilico. 


Sono una delizia che non potete assolutamente perdervi! Per la ricetta ho seguito i consigli di Chiarapassion e devo ammettere che sono assolutamente perfette! Io ho fatto qualche piccola variante preparando l'impasto a modo mio, come faccio sempre anche per la pizza.
Per la farcitura è essenziale la preparazione del sugo di pomodoro. Potete utilizzare una salsa di pomodoro, meglio se rustica o fatta in casa, in modo da far risaltare il vero sapore del pomodoro o prepararla con dei pomodori pelati tipo San Marzano. In alternativa vi suggerisco anche una variante squisita preparata con un sugo a base di pomodorini datterini.
Per circa 15 montanare



Ingredienti
Per l'impasto:
500 g di farina 0 per pizza 
12 g di lievito di birra fresco
1 cucchiaino di zucchero semolato
300 ml di acqua tiepida
10 g di sale fino
1 cucchiaio di olio evo
Per farcire:
250 ml circa di salsa di pomodoro o 300 g di pomodori pelati tipo San Marzano
1 spicchio di aglio
1/2 cipolla piccola
1 cucchiaio di olio evo
basilico fresco
sale q.b.
Parmigiano Reggiano grattugiato q.b.
olio per friggere (di semi di arachidi)


Preparazione
In una ciotola versate un cucchiaino di zucchero e circa 100 ml di acqua tiepida (presa dal totale degli ingredienti). Sbriciolatevi il lievito fresco e mescolate. Unite quindi 100 g di farina (presa dal totale degli ingredienti). Mescolate con una forchetta fino ad ottenere una pastella. Lasciate quindi riposare per circa 10 minuti. La pastella dovrà aumentare di volume e formare alcune bollicine in superficie. 
Nella ciotola della planetaria versate la restante farina, l'olio, il sale e mescolate brevemente. Unite quindi il mix di lievito preparato in precedenza e aggiungete la restante acqua tiepida.
Iniziate a lavorare il composto con il gancio impastatore per circa 5-8 minuti. Dovrete ottenere un impasto liscio, morbido ed omogeneo. Prelevatelo dalla ciotola e trasferitelo su un piano di lavoro. Infarinatevi leggermente le mani e continuate a lavorarlo ancora per pochi minuti affinché risulti elastico e liscio. Formate una palla e adagiatela in una ciotola. Coprite con un canovaccio umido (o con pellicola per alimenti) e lasciate lievitare per circa 2-3 ore. I tempi di lievitazione possono variare anche in base alla temperatura e alla stagione. Per evitare sbalzi di temperatura potete posizionare la ciotola nel forno spento con luce accesa. 
Non appena l'impasto sarà ben lievitato sgonfiatelo e prelevate delle palline di circa 50-60 g. Ponetele su un piano leggermente infarinato e stendetele con le mani partendo dal centro, come si fa anche con la pizza, fino ad ottenere dei dischetti del diametro di 10 cm circa.
Trasferite le pizzelle su teglie foderate con carta forno. Coprite con pellicola o con un canovaccio e lasciate lievitare ancora per circa 30 minuti.
Nel frattempo preparate il sugo per condire le montanare.
Fate scaldare l'olio evo e fatevi soffriggere l'aglio e la cipolla tritata finemente. Versate la salsa di pomodoro o i pelati schiacciati. Aggiustate di sale e unite qualche foglia di basilico per insaporire il tutto. Fate cuocere per circa 10-15 minuti (per i pelati 15-20 minuti). Eliminate l'aglio e aggiustate di sale, se necessario.
In una padella ampia dai bordi alti fate scaldare l'olio portandolo ad una temperatura costante di 170°C.
Fatevi quindi friggere poche montanare alla volta, girandole di tanto in tanto, fino a quando non risulteranno lievemente dorate.
Scolatele e ponete su un piatto con carta assorbente.
Condite, quando sono ancora ben calde, con qualche cucchiaio di salsa di pomodoro, una spolverata di Parmigiano Reggiano grattugiato e qualche foglia di basilico. Gustate subito! 

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    The text discusses the versatility of pizzelle, highlighting its light, airy texture, crispy exterior, and golden brown perfection. It also discusses the fried pizzelle, which offers a satisfying crunch and golden edges, making it irresistible. The whipped pizzelle is described as a stroke of culinary brilliance, with its airy consistency making it a lighter and more enjoyable treat. The text concludes that while the debate between whipping and frying pizzelle is real, it is recommended to try both techniques, as they offer a delightful variety of flavors and textures.

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  110. "Montanare or Fried Pizzelle" is a delightful tribute to one of Italy's most beloved street foods, capturing the essence of this crispy, savory treat. The article delves into the rich history and cultural significance of Montanare, showcasing its humble origins and evolution into a gourmet delicacy. With vivid descriptions of the preparation process, from the perfectly fried dough to the sumptuous toppings of fresh tomato sauce, mozzarella, and basil, readers can almost taste the flavor explosion in each bite. The guide also offers practical tips for making Montanare at home, ensuring that even novice cooks can recreate this authentic Italian experience.
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  112. Traditional Italian delights like pizzelle fritte and montanere are delightfully reinterpreted. Soft and fluffy, montanere are ideal drizzled with honey or dusted with powdered sugar. Crisp and golden, pizzelle fritte have a pleasing crunch and a touch of sweetness. These are both enticing pleasures!
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  114. Montanare, or pizzelle fritte, are a delightful Italian treat that brings together the crispy allure of fried dough with the savory essence of pizza. These small, deep-fried rounds of pizza dough are seasoned to perfection and often topped with a generous helping of tomato sauce, melted cheese, and fresh basil. The result is a crunchy, golden-brown snack with a satisfyingly rich flavor that pays homage to traditional pizza while offering a unique twist. Perfect as an appetizer or a casual snack, montanare are a crowd-pleaser that capture the essence of Italian comfort food with every bite.
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  116. The recipe also discusses the cooking techniques for both methods, including the choice of whipping or frying the pizzelle. The recipe also discusses potential ingredient substitutions for dietary restrictions or preferences. The recipe also mentions potential flavor variations and serves suggestions. The presentation of the pizzelle is visually appealing and creative, and the recipe provides nutritional information for health-conscious readers. The recipe also includes cooking tips and dietary considerations, such as gluten-free or vegan options dui northern virginia.

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