“Li Frit Chi Li Patane” (Potato Fritters)

– Contributed by Pietro Aspromonte –

A Traditional Christmas Treat

 Mix the following ingredients together:

1. 6 fairly large potatoes (but first boil them and carefully remove the skin before mashing them well),
2. 3 cups of white flour,
3. a tablespoon of salt,
4.  a finely grated orange peel.

Roll them into round strips so that they are the size of your ring finger. Then close them into circles, similar in shape to pretzels or Southern Italian “tarralli”.  Then, boil vegetable oil in a pan, and fry the “Frit” till they become golden in color.  Fry about six or seven at a time, depending on the size of the pan.  Let them cool.  Then have them with a nice glass of wine, and toast a Merry Christmas to all the Abruzzese in the world, especially the Torricellani!

Pizz’ e Foje (Pizza and Vegetables)

– Contributed by Antonio Piccoli –

A Torricellani Favorite

“Pizz’e foje” is undoubtedly the dish most cooked by the Torricellani of many years ago, especially those who cultivated land and had a garden. My grandmother made it quite often and I like it very much especially the pizza pieces savored with the vegetables. The pizza itself is like rustic bread made with corn flour, which in dialect is referred to as “farina di grandinie”, while “foje” literally translates as “leaves” and consists of a mixture of cooked vegetables.

Ingredients for four people:

– 2.2 lb (1 kg) of mixed cleaned vegetables (spinach etc …)

– 4 potatoes

– 10.5 oz (300 gr) of “farina di grandinie” (corn flour)

– 2 garlic cloves

Preparation

Pizza

Mix the “farina di grandinie” with tepid water in order to create a dough that is between soft and dense like a dough of bread;

Oil the pan and flatten the dough on it so that the dough reaches a height of approx. 0.7 in (2 cm);

Bake at 392° F (200° C) for enough time to obtain a crunchy pizza surface on the outside while soft on the inside.

Vegetables

Cook the vegetables in a pot with little water;

Hard boil the potatoes, peel them and cut in pieces and mix with the vegetables;

Make sure that the vegetables do not have water in them.

Pizz’e foje

In a little pan fry the 2 cloves of garlic with some olive oil;

Break or cut the pizza in little pieces;

Add everything to the pan with the vegetables;

Stir for approximately one minute;

Serve the meal warm

La Fiadone (Ricotta Pie) 

– Contributed by Al & Lee Porreca. Recipe of Antoinetta Fietta Porreca & Camilla Teti, Al Porreca’s mother and grandmother. –

A Traditional Easter Treat

 Single – for larger pie, just double all ingredients

– 3 lbs Ricotta 

– 12 eggs

– 1 1/2 cups sugar

– 2 grated lemons (rinds only)

– 2 grated oranges (rinds only)

– 1 tsp cinnamon

Filling

Beat eggs and sugar together ’til smooth. Mix in ricotta, cinnamon, grated rinds, and beat ONLY ’til well mixed.

Dough

Single (for larger pie, just double all ingredients)

– 3 eggs

– 6 tbsp Crisco (melted and cooled)

– 1 tsp baking powder

– 2 cups flour

– 3 tbsps sugar

On a board, form a circle of flour. Mix sugar and eggs together.

Add Crisco and baking powder. Put in a circle and mix well and knead.

Roll dough to about 1/8th inch thick, large enough to fit bottom and sides of pan.

Top with strips as shown (about 1/2″ plus):

Bake at 350 degrees for 1 3/4 to 2 hours. Keep testing. Cool completely before refrigerating.