Neapolitan cuoppo recipes
For the doughnut dough: Pour the baker's yeast into the lukewarm water, then pour over the flour. Mix with a whisk, add a pinch of salt and rest for 30 minutes.
- 2 courgette flowers
- 100g of ricotta
- 1 citron
- 3 basil leaves
- 1 squid or 1 cuttlefish
- 2 shrimp
- 2 slices of white bread
- 1/2 mozzarella
- 1 egg
- 50g of breadcrumbs
- 500 ml of peanut oil
- 200 g of flour
- 2 g of baker's yeast
- 100 ml of water
- Cell
- Pepper
- Pour the baker's yeast into the lukewarm water, then pour over the flour. Mix with a whisk, add a pinch of salt and let it rest for 30 minutes.
- Mix the ricotta with the lemon zest, chopped basil leaves, salt, and pepper. Transfer the mixture to a piping bag and stuff the zucchini blossoms.
- Cut the crust off the bread. Slice the mozzarella. Place two slices of mozzarella on one slice of bread and top with the other slice. Press down. Beat the egg, dip the sandwich in the egg, then coat it in breadcrumbs.
- Clean the squid and cut into rings. Peel the prawns. Coat the cuts in flour.
- Coat the zucchini blossoms in the batter. Deep-fry them in boiling oil. Remove them, and use the same oil to fry the halved Neapolitan sandwich. Remove the shrimp and calamari, also in the same oil, and fry them. Arrange everything in a cone and season with salt.
For the filling: Mix the ricotta with the lemon zest, chopped basil leaves, salt, and pepper. Transfer the mixture to a piping bag and stuff the zucchini blossoms.
For the Neapolitan sandwich: Cut the crust off the sliced bread. Slice the mozzarella into rounds. Place two slices of mozzarella on one slice of bread and top with the other slice. Press down. Beat the egg, dip the sandwich in the egg, then coat it in breadcrumbs.
For the squid and shrimp: Clean the squid and cut into rings. Peel the shrimp. Coat the cuts in flour.
Deep-frying: Coat the zucchini blossoms in batter. Immerse them in boiling oil. Remove them, and use the same oil to fry the halved Neapolitan sandwiches. Remove them, then immerse the shrimp and calamari in the same oil.
Assemble everything in a cone, and add salt.
