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The Scagliozzi Foggia

ingredients

servings

4

Instant polenta

180 grams

Water

750 mL

Salt

to taste

Various seed oil

1 liter

starters from Italy - Puglia

The Scagliozzi Foggia

The Scagliozzi Foggia

vegan with nuts

ready in

1 hour 45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

The Scagliozzi Foggia

One of the best-loved street food from the Puglia region are Scagliozzi! Tasty triangles of polenta that is dried before being fried in boiling oil and then salted. #cucinapugliese

The Scagliozzi Foggia step 1

step 1

Season with salt and serve hot.

The Scagliozzi Foggia step 2

step 2

While the water is boiling, slowly pour in the corn flour while stirring constantly with a wooden spoon.

The Scagliozzi Foggia step 3

step 3

Leave to cook until the polenta is thick.

The Scagliozzi Foggia step 4

step 4

Pour the mixture into a mold (like plumcake or donut) and leave to cool, then put in the refrigerator for about an hour.

The Scagliozzi Foggia step 5

step 5

When the polenta is firm and compact, remove it from the mold and start cutting it into thin slices of about five millimeters. From these slices then obtain triangles.

The Scagliozzi Foggia step 6

step 6

Heat the oil in a large pot and wait for it to be hot, then fry the scagliozzi until golden and crispy.

The Scagliozzi Foggia step 7

step 7

Remove them from the oil, arrange them on kitchen paper, season with salt and serve still hot!

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