The scagliozzi are small pieces of fried polenta, in Naples they are sold in all the fry shops together with zeppole and panzarotti in the traditional Neapolitan mixed fry called “cuoppo”. For years, I have always wisely discarded polenta scagliozzi from my frying, but recently I had a rapprochement with polenta and so here I am today to give you the recipe to prepare the scagliozzi at home. Unexpectedly my weekend took a nice turn, yesterday afternoon I cooked with Ely, last night we had dinner in a Japanese restaurant and this morning breakfast in bed with coffee and cream croissant we hope that today, despite the commitments, to intersperse with things pleasant;) I wish you a good Sunday and we will read again tomorrow, kisses
How to make scagliozzi
In a large pot, boil 1 liter of water, add salt then add the corn flour.
Stir with a wooden spoon and cook for 5/7 minutes.
Once ready, pour the polenta into a loaf pan lined with parchment paper and let it cool, then refrigerate for 1 hour to harden.
Turn the polenta over onto a cutting board and cut into 1 cm slices.
Then cut out the scagliozzi into rectangular or triangular shapes.
Fry the scagliozzi in a pan with hot oil.
Once golden, lift them with a slotted spoon and place them on a plate covered with absorbent paper.
Add salt and serve the hot polenta scagliozzi.