Amore e pianto, vivono accanto

Polenta fritters – Sgagliozze

Culinaria Italia - Italian Food and Cooking

Sgagliozze finished dish Sgagliozze finished dish

Bari crestSgagliozze. 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 Sgagliozze ingredients

Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.

Sgagliozze cooking polenta 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 Sgagliozze cooked polenta

Cut the polenta into squares about 2cm thick. Allow them to dry out a little.

Sgagliozze sliced Sgagliozze…

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