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Fresh ingredients: eggs
Stored ingredients: breadcrumbs (lots), onions, tomato puree
Beat two eggs per person, add a pinch of salt and a touch of black pepper. Stir in breadcrumbs until it's not liquid any more, but stopping before it gets dry.
Take a spoonful at a time and push into hot fat in a frying pan. Fry quickly on each side (to brown the outside but not cook them).
In a large pan make some tomato sauce (rather confusingly, known as "sugo"); slice some onion and fry a little to golden brown, add tomato purée, plenty of water, sugar and salt.
Put the fritelle into the sauce (across the bottom of the pan) and cook on very low heat, being careful that the sauce doesn't dry out and burn; it's ready when nearly all the sauce is absorbed.
You can add some basil to the sauce for a change, but other variations seem to spoil it.
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