Sgagliozze finished dish
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. Many thanks to Memma for the recipe. She says they are her husband Michele’s favourite.
- 250g polenta flour, the quick cooking kind is fine.
- 1 l water
- salt
- oil for deep-frying
Sgagliozze ingredients
Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.
Sgagliozze cooking polenta
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.
Sgagliozze cooked polenta
Cut the polenta into squares about 2cm thick. Allow them to dry out a little.
Sgagliozze sliced
Fry the sgagliozze in very hot oil until crispy.
Sgagliozze frying
Filed under: Antipasto, Bari, Polenta, Puglia, Recipe Tagged: Antipasto, Bari, Italian recipe, Polenta
This post first appeared on Culinaria Italia - Italian Food And Cooking, please read the originial post: here