The watchword: gluttony. This is the common thread linking pizza, savoury brioche, doughnuts and bagels. To the roll-call of leavened goods that you just can’t say no to, one was missing. That’s why we couldn’t wait to tell you about them too: fried montanare, a delicious traditional recipe from Southern Italy.

Also known as ‘pizzelle fritte’, they are a typical preparation from Campania, and one of the undisputed protagonists of street food. If you’ve ever strolled through the alleyways of Naples, you’ve certainly smelled their aroma, an irresistible call to bite into one as soon as possible. And the great thing is that, thanks to the recipe we’re giving you here today, you can easily replicate the experience at home!

In our version we have created a filling of homemade pistachio and basil pesto, voluptuous burrata cheese and – an ingredient that couldn’t be left out amongst this mouth-watering array of flavours – mortadella. What can I say… a unique treat!

Tempted? Serve them to your friends as finger food as an anti-pasta to a high summer barbecue, success is guaranteed!

The recipe for fried pizzelle is waiting for you below. We look forward to seeing photos of yours!

Homemade fried montanare with burrata, mortadella and pistachio pesto – the recipe

INGREDIENTS (for 15 fried pizzelle)

For the montanare dough:

  • 270 g manitoba flour
  • 130 g of 00 flour
  • 3 g dry brewer’s yeast
  • 250 ml water
  • 10 ml extra virgin olive oil
  • 8 g fine salt
  • any seed oil for frying

For the homemade pistachio pesto:

  • 100 g pistachios
  • 15 g grated Grana cheese
  • 10 g basil
  • 50 g extra virgin olive oil
  • the zest of 1/4 untreated lemon
  • salt and black pepper as desired

For the filling:

  • 150 g sliced mortadella
  • 1 burrata
  1. In the bowl of the food processor, mix the flours and brewer’s yeast. Pour in the water and start the mixer. Of course, you can also do this by hand: a little more patience is needed, but the result will be equally excellent.
  2. When the dough for the fried pizzelle starts to take shape, add the salt and extra virgin olive oil, pouring it in slowly.
  3. Continue mixing until you obtain a smooth consistency (this will take about 10 minutes).
  4. Now it’s time to let the montanare dough rise: cover with cling film and wait a couple of hours, until it’s doubled in size.
  5. Next, it’s time to shape the fried montanare. Divide the batter into 15 pieces (about 40 g each) and shape into balls. Let them rest on a floured board for 15 minutes.
  6. Take each ball and press it in the centre, spreading it out slightly to form a sort of pizza shape. Now it’s time to fry the montanare: quickly immerse them in the hot oil, a few at a time, and cook until golden brown, turning occasionally. Drain them on kitchen roll.
  7. Prepare the pistachio and basil pesto. Start with the pistachios, shell them and blanch them for a couple of minutes, then drain them in cold water and remove the outer skin. Dry well.
  8. Place the basil leaves, lemon zest, oil, Grana cheese, salt and pepper in a mortar. Crush with the pestle for a few moments then add the pistachios and continue using the pestle and mortar to process the pesto to an almost creamy consistency.
  9. All that’s left is to fill the fried montanare with chopped burrata, homemade pistachio and basil pesto and slices of mortadella… a unique treat! Enjoy!

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About us

Kristel è food blogger per The Eat Culture e, su di lei, nemmeno una nuvola. Cogitatrice impegnata, alla costante ricerca di ispirazioni, dentro e fuori dalla cucina. Grazie al cielo tutto scorre: panta rei. E alla fine, come in uno splendido giardino bahai, verrà estasiata da un’illuminazione.