I need the recipe for a fratelli(sp.??)?

Question

We call them stuffed pizza pockets,but in Italy,back when I lived there, they were made fresh. I seem to remember a simple dough that you rolled out and then filled with whatever you wanted, then deep fried it for about 2 min.. Anyone have the dough recipe?

Answer 1

FRATELLI

3 to 3-1/4 c. all-purpose flour
1 pkg active dry yeast
1 tbsp. sugar
1 tsp. salt
1 c. warm water
1 tbsp. butter or margarine, melted
1- 8 oz can pizza sauce or spaghetti sauce, or 8 oz. home-made spaghetti sauce
12 slices pepperoni
2-1/2 oz. fully cooked pastrami, thinly sliced or chopped
2-1/2 oz. fully cooked ham, thinly sliced or chopped
3/4 c. mozzarella cheese shredded
1 egg beaten

In a mixing bowl, combine 2-1/4 cups flour, yeast, sugar and salt. Add water and butter; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Roll dough into a 14”x10” rectangle. Cut with a 3” round cookie cutter. Re-roll scraps to cut a total of 24 circles. Place 1 tsp. pizza sauce and a slice of pepperoni in center of 12 circles. Combine pastrami, ham and cheese; place equal amounts over pepperoni. To with 1/2 tsp of pizza sauce, if desired. (Save remaining sauce for dipping.) Cover with remaining dough circles; pinch edges or press with a fork to seal. Place on greased baking sheets. Brush with egg. Bake at 400°F. for 20-25 minutes or until browned.

Answer 2

Fratelli Fresh Recipes

Answer 3

The home made Kaajals are dark and long lasting but they do smudge a bit if rubbed. The recipe to make is quite simple. Take 2 mud Diyas or Lamps. Light a flame using a cotton stub with aid of any oil. Cover the lamp or diya with the other one leaving a little space for air. Put enough oil so that it lasts for some 6-8 hours. After the flame dies, collect the soot from lamp and use dry kajal. It is very dark and while using, take in finger and blow away extra quantity. All the best! Poonam

Answer 4

I know exactly what you are talking about! I have been searching for a recipe for the longest time to match the pizzeria we used to get them at in San Vito Del Normanni, Puligia, Italy. I used to make them with my Italian babysitter as a kid. But they still were not as good as the Pizzeria's. Her recipe started with a volcano of flour on her table. We would add an egg inside the volcano, salt, sugar, and yeast with warm water. The closest I have got to the sauce is roasting cherry tomatoes with fresh or dried oregano. I just got a book from the library to make fresh mozzarella. I wish you luck. I have a grand plan to go back to Italy where I grew up and do a little more research. I will repost if do. Thanks Mike

Answer 5

Oh my God, look what I stumbled in to. My father was in the Air Force and we were stationed at San Vito Dei Normandei AFB from 1975 to 1979.

On top of that my dad used to be one of the cooks in the fratelli booth at the 4th of July fare they use to do on base every year. I used to get my dad to make them on my birthday till he passed away. He would just buy the frozen bread dough at the supermarket and then prepare it like he was using it as pizza dough. The secret being to let it rise twice. Yes, they are yellow-ish after deep frying. The tricky part is the sauce and I don t have the recipe for my mother s families Italian sauce. Sorry.

Answer 6

This link looks like what you are describing...

Dough

3 to 3-1/4 c. all-purpose flour
1 pkg active dry yeast
1 tbsp. butter or margarine, melted
1 tbsp. sugar
1 tsp. salt
1 c. warm water

In a mixing bowl, combine 2-1/4 cups flour, yeast, sugar and salt. Add water and butter; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead for 4 minutes. Roll dough into a 14”x10” rectangle. Cut with a 3” round cookie cutter.

Answer 7

WOW!! What a great surprise to see this! Just got the alert of your answers. Thanks Carol.I knew I wasn't crazy!!!lol Mike and J.C., hope you will be able to once again enjoy the "real thing". My dad(and me/mom and sister) were stationed there from Dec.1970 to June of 1973.It was the best time of my life! I would love to return there when I retire in a few more years. I lived off base in Caravigno. I will be thinking about the market(on Tuesdays) and the plastic bags of cookies we would get(full) for uno dollaros while I make a batch of these! Ciou bellas!!

Answer 8

pasta is called a FARFALLE cook the farfalle pasta 11 to 12 minutes

ravioli dough 3 c flour 3 eggs yolks 3 eggs 1 tablespoon salt 1/4 c water
make a well in center of the flour and add the salt add egg yolks eggs and stir mix i table spoon at a time to the dough until smooth knead 5 minutes cover and let set
let it rest 10 min then put what ever you want in it

Answer 9

I too had them when I lived in San Vito Dei Normandei. I have longed for them forever, I agree they have eggs in them as they had yellowy dough. Thanks for the recipe.