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Recipe: Robiola fritters with marjoram
Fritters with aromatic herbs
September 20, 2010
As a child I remember the
ritual
of the bread baking at my grandmother's house as a kind of celebration: my grandmother kneaded an incredible amounts of dough, she made bread of any type and shape, pizza and thick bread sticks that she baked in a large wood stove.
She also fried a small portion of bread dough in an old iron frying pan, and we all enjoyed these fritters while everything else was cooked.
Growing up I made often these fritters as a snack, with a twist: the stuffing. They can be stuffed with tuna, anchovies ... but the most successful ones are always the ones with cheese and aromatic herbs.
Robiola fritters with marjoram
Divide the bread dough into balls of the size of an apricot and stretch 1cm thick.
Stuff them with a spoonfol of robiola (or other creamy cheese and sprinkle with marjoram.
Close the fritters, carefully pressing the edges and fry them in hot oil on both sides.
A tip: Robiola fritters were delicious served with the
Banana Sweet Chili Sauce
.
One year ago:
It's raining on chili peppers
I'm sending this to
Yeast Spotting
.
Tags:
Fried Snacks
Marjoram
Goat Cheese, Mascarpone
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