Christmas Pizza Fritta
Each Christmas Eve morning, Truinis from miles around can be found gathered in the basement of the house of Josephine Truini partaking in this once a year tradition. The light and crispy pizza fritta are best while still slightly hot.
3 cups lukewarm water
2 pkgs. dry yeast
1 tsp. salt
½ cup sugar
4 ¾ cups flour
Mix yeast and warm water as directed. Add salt and sugar. Add flour and let rise until triple in bulk (about 1 hour). Dough should be soft and sticky. Take some dough and shape it as desired (usually a small disk with a hole poked in the middle) and drop into boiling vegetable oil. Cook until golden brown.
If desired, add small amount of water to some of the dough to loosen it. Take raw baccala, sardines, cauliflower, or broccoli and roll into dough. Drop into oil and cook.
Truini Family recipe submitted by Mark DellaPietra.