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September 14, 2007


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they all sound great! Interesting that you fry sage. I've never heard of that before. Do you fry the plant, leaves? Is it breaded?


Croquettes, I was thinking of making them soon. Funny you mentioned them. I like pizza fritta! We have some with sauce and some with powdered sugar.

Simona Carini

Hi Burcu. Big sage leaves are dipped in a batter and fried. It is indeed an interesting dish.

Hi Maryann. I know about pizza fritta: it's good.


None of your posts are ever Una cosa fritta e rifritta .

Paz ;-)


Just seeing all of the words makes me want to go to Italy and eat...for a week or two!


With this post "sono fritta"! :) I love fried food! My first 3 favourite are:
1) patatine fritte (not frozen);
2) crocchette di patate with mint leaves;
3) fried aubergines.

Mmmmm my mouth is watering! ^-^

Simona Carini

Thanks Paz, that is very kind of you and also encouraging.

Hi Katie: anything in particular? I will be there in two weeks and maybe I can do some vicarious eating.

Mint leaves in crocchette sounds quite interesting, Fabdo, and I would not mind having more details about this recipe. My mother puts pieces of prosciutto cotto in them.


Crocchette di patate:
1kg mashed potatoes, 2-3 eggs, 2-3 handful grated Parmigiano, salt and freshly grounded black pepper, 1 handful mint leaves (roughly chopped), if needed a little of bread crumbs into the mixture. Mix all together. Then you give to crocchette the shape you like and fry them in hot oil. They are delicious, the mint cuts into the fried taste and refreshes it.


Simona, how about "sto fritto"?! That's one American idiom that may lose something in the translation, ha ha.

Simona Carini

Thanks Fabdo for the recipe: it sounds truly delicious and I will definitely try it.

Hi Lisa. I had not thought of the American expression 'I am (totally) fried'. I actually often say 'My brain is fried' when I have been working hard and I am mentally exhausted. In Italian we use a different expression with that meaning and it has to do with food as well: I'll talk about it in a post soon. Thanks for giving me the idea.

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