Fried Stuffed Britches: Cazuncielli

Name: Fried Stuffed Britches: Cazuncielli
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 salt packed anchovies, filleted and rinsed twice; 3 Tbsps capers, smallest available, rinsed; 2 Tbsps dried currants; 1 heads escarole, about 1/2 pound, cut into 1/4-inch chiffonaded; 1 Tbsp extra virgin olive oil; 828 milliliters all-purpose flour; 43 grams fresh yeast; 2 cloves garlic, thinly sliced; 1 Tbsp honey; 1 Tbsp extra-virgin olive oil; 946 milliliters olive oil, for frying; 237 milliliters Gaeta olives, pitted and left whole; 4 Tbsps pine nuts; 59 milliliters light red or white wine, such as Fiano del Avellino; 1 Tbsp salt; 1 teaspoon salt; 177 milliliters warm water

Fried Stuffed Britches: Cazuncielli is a dairy free and pescatarian recipe with 4 servings. One portion of this dish contains approximately 16g of protein, 42g of fat, and a total of 845 calories. This recipe covers 33% of your daily requirements of vitamins and minerals. If you have flour, extra virgin olive oil, escarole, and a few other ingredients on hand, you can make it. It works best as a side dish, and is done in around 1 hour and 55 minutes. Fried Stuffed Britches: Cazuncielli, Stuffed Fried Sardines, and Fried Stuffed Rice Balls are very similar to this recipe.

Instructions

For the crust: In a large bowl, combine wine, water, and yeast and stir until dissolved.

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Crust

Water

Yeast

Wine

Equipment you will use

Bowl

Add the honey, salt, and olive oil and mix thoroughly.

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Olive Oil

Honey

Salt

Add 1 cup of flour and mix with a wooden spoon until it becomes a loose batter.

Ingredients you will need

All Purpose Flour

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Wooden Spoon

Add 2 more cups of flour and stir with the spoon for another 2 to 3 minutes, to incorporate as much of the flour as possible.

Ingredients you will need

All Purpose Flour

Bring the dough together with your hands and turn it out onto a floured board or marble surface. Knead for about 6 to 8 minutes, until you have made a firm, smooth dough.

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Dough

Place it in a clean, lightly oiled bowl and cover it with a towel.

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Bowl

Let it rise in the warmest part of the kitchen for 45 minutes.

For the filling: Bring 4 quarts of water to boil and add 1 tablespoon of salt. Plunge the escarole into the water and cook 12 to 14 minutes, until very tender.

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Escarole

Water

Salt

Remove, refresh with cold water, and press intensely to remove all possible water. Set aside.

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Water

In a 10 to 12-inch saute pan, heat oil until smoking.

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Cooking Oil

Equipment you will use

Frying Pan

Add garlic and cook 4 to 5 minutes, until light golden brown.

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Garlic

Add the anchovies, olives, capers, pine nuts, currants and cooked escarole and cook 8 to 10 minutes, stirring constantly, until all ingredients are well mixed and escarole has started to turn brownish-gray.

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Anchovies

Pine Nuts

Currants

Escarole

Capers

Olives

Remove from heat and allow to cool.

Remove a golf ball-sized piece of dough from the batch. Press the ball with your fingers to form a circle about 5 inches across. Repeat this process with all of the dough.

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Dough

Place 2 tablespoons of filling into the center of each dough circle and fold into half moons, pressing with the tines of a fork around all the edges to close the well.

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Dough

In a high-sided frying pan, heat the oil to 375 degrees F. Drop 2 or 3 half moons into the oil at a time and cook until golden brown on both sides.

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Cooking Oil

Equipment you will use

Frying Pan

Remove to drain on paper towels and season immediately with freshly ground pepper.

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Ground Black Pepper