Sgagliozze

From Bari. They don’t generally eat polenta in the south of Italy. In fact a nick name here for northerners is “polentone” which roughly translated means “polenta eaters”. One of the exceptions is this dish from Bari. It is often available as a street food, especially in the old town.

  • 250g polenta flour, the quick cooking kind is fine.
  • 1 l water
  • salt
  • oil for deep-frying

Sgagliozze ingredients

Boil the salted water, add the flour and mix it with a wooden spoon without making lumps.

Sgagliozze cooking polenta

When it is cooked (follow the instructions on the packet) pour it onto a board and form it into a thick rectangle. Let it cool down.

Sgagliozze cooked polenta

Cut the polenta into squares about 2cm thick. Allow them to dry out a little.

Sgagliozze sliced

Fry the sgagliozze in very hot oil until crispy.

Sgagliozze frying

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