Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- 2 cups vegetable oil (for frying)
- 1 cup marinara sauce
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon or spider strainer
Step-by-step instructions:
1. In a mixing bowl, combine the flour, water, olive oil, salt, black pepper, garlic powder, onion powder, oregano, basil, and red pepper flakes. Mix until a smooth dough forms.
2. Knead the dough on a floured surface for 5 minutes, then cover and let rest for 30 minutes.
3. Divide the dough into 8 equal pieces and roll each piece into a thin rope.
4. Cut the ropes into 2-inch pieces and flatten each piece into a disc.
5. Heat the vegetable oil in a deep fryer or large pot to 375°F.
6. Fry the berlingozzo in batches until golden brown, about 2-3 minutes per batch.
7. Remove the berlingozzo from the oil with a slotted spoon or spider strainer and place on a paper towel-lined plate to drain excess oil.
8. Serve the fried berlingozzo with marinara sauce for dipping.
- Time:
Preparation time: 45 minutes
- Cooking time: 15 minutes
Temperature:
- Fryer or pot temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 35g
- Protein: 5g
Substitutions for ingredients:
- All-purpose flour can be substituted with gluten-free flour for a gluten-free version.
- Vegetable oil can be substituted with canola oil or peanut oil.
Variations:
- Add grated Parmesan cheese to the dough for extra flavor.
- Sprinkle chopped fresh parsley or basil on top of the fried berlingozzo for garnish.
Tips and tricks:
- Make sure the dough is rested for at least 30 minutes to allow the gluten to relax and make it easier to roll out.
- Use a slotted spoon or spider strainer to remove the berlingozzo from the oil to prevent them from breaking apart.
- Serve the berlingozzo immediately after frying for the best texture.
Storage instructions:
- Fried berlingozzo can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the berlingozzo on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the fried berlingozzo on a platter with a bowl of marinara sauce in the center for dipping.
Garnishes:
- Chopped fresh parsley or basil
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Caprese salad
- Roasted asparagus
- Garlic bread
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the berlingozzo are not crispy enough, increase the frying time by 1-2 minutes.
Food safety advice:
- Use caution when frying with hot oil to prevent burns.
- Make sure the berlingozzo are cooked to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Berlingozzo is a traditional Italian fried dough snack that originated in Tuscany.
Flavor profiles:
- Savory, crispy, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Italian