{"id":7752,"date":"2018-01-09T17:56:29","date_gmt":"2018-01-09T16:56:29","guid":{"rendered":"https:\/\/www.irenemilito.it\/?p=7752"},"modified":"2018-01-09T17:58:00","modified_gmt":"2018-01-09T16:58:00","slug":"ricotta-and-anchovy-fritters","status":"publish","type":"post","link":"https:\/\/www.irenemilito.it\/en\/ricotta-and-anchovy-fritters\/","title":{"rendered":"Ricotta and anchovy fritters"},"content":{"rendered":"<p><strong>Serves:\u00a0<\/strong>6<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 kg flour<\/li>\n<li>50 g yeast<\/li>\n<li>Salt<\/li>\n<li>Pepper<\/li>\n<li>500 g ricotta cheese<\/li>\n<li>6-7 fillets anchovies<\/li>\n<li>Lard or olive oil<\/li>\n<\/ul>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Mix together the flour and yeast in a bowl with enough tepid water to make a stringy dough; add salt and pepper. Cover with tea cloth and leave to rise for about two hours. In the meantime dice the anchovies and put in a small bowl and in another break up the ricotta with a fork. When the dough has risen take some of it and place on the dampened palm of your hand and with the other make a small, shell like hollow and put in a small piece of anchovy and a tablespoon of ricotta. Pull the dough up over the filling to make a small, closed oval shape. Heat the oil or lard in a high sided pan and when it is hot add the fritters carefully with a spatula. Don&#8217;t forget to dry the cooked fritters on kitchen paper before serving hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves:\u00a06 Ingredients: 1 kg flour 50 g yeast Salt Pepper 500 g ricotta cheese 6-7 fillets anchovies Lard or olive oil Preparation: Mix together the flour and yeast in a bowl with enough tepid water to make a stringy dough; add salt and pepper. Cover with tea cloth and leave to rise for about two&#8230;<\/p>\n<div class=\" [&hellip;]\"><a href=\"https:\/\/www.irenemilito.it\/en\/ricotta-and-anchovy-fritters\/\">Read More<\/a><\/div>\n","protected":false},"author":3,"featured_media":7796,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"footnotes":""},"categories":[2669],"tags":[3805,3027,3807,3033,3063,3040,3029,3808,3074,3026,3804,3329,3806],"class_list":["post-7752","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-anchovy","tag-best-italian-recipes","tag-fillets-anchovies","tag-flour","tag-italian-cheese","tag-italian-food-recipes","tag-italian-recipes","tag-lard-or-olive-oil","tag-pepper","tag-recipes-from-calabria","tag-ricotta-and-anchovy-fritters","tag-ricotta-cheese","tag-yeast"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Ricotta and anchovy fritters - IreneMilito.it<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.irenemilito.it\/en\/ricotta-and-anchovy-fritters\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ricotta and anchovy fritters\" \/>\n<meta property=\"og:description\" content=\"Serves:\u00a06 Ingredients: 1 kg flour 50 g yeast Salt Pepper 500 g ricotta cheese 6-7 fillets anchovies Lard or olive oil Preparation: Mix together the flour and yeast in a bowl with enough tepid water to make a stringy dough; add salt and pepper. 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