Acqua Fritta (Fried Water)

Today I want to introduce you to a very easy recipe for your daily aperitivo to pair with cold cuts, cheeses or other appetizers.  I got this idea from the Japanese method of making "osembe" or Japanese rice crackers.  This simple snack is made with only a few ingredients: Most importantly, San Pellegrino Sparkling Water & Flour. Let's get straight to the recipe!

Ingredients:
300ml. San Pellegrino Sparkling Water
200gr. Spelt Flour (other bread flour can also be used) 
200ml. Olive Oil 
0,3gr. Dry Yeast
Pinch of salt

Materials:
Round ring (8 cm diameter, 2 cm thick)
Shallow frying pan (17 cm diameter)
Tablespoon

Process:
Add Yeast in the San Pellegrino Water and mix with Flour.
Let it sit for 30-40 minutes at room temperature. Preheat the olive oil to 180 degrees Celsius.  Put 2 tablespoons of batter into a large cookie cutter type ring placed inside the pan with the olive oil.  Using a clean spoon, scoop some hot olive oil from the pan over the batter.
Fry both sides well and dry them on absorbent paper and finally add a pinch of salt.

NOTE: Be sure not to add too much batter to each disc, as it will end up being raw in the middle.

Options:

You can add some grate parmesan, freshly grated black pepper or paprika.

For Professionals:

Put the batter inside the siphon, and refrigerate for 1 hour. Take out of the fridge, attach a gas cartridge (use 2 in total for this amount of batter) and apply the batter to the hot oil.

Published by Salvatore Cuomo

Salvatore Cuomo was born in Naples, Italy, in 1972, son of an Italian father and Japanese mother. Cuomo was first inspired by his father who also was an Italian Chef in Naples. He began at the young age of 11, where he trained himself in the kitchen and traveled frequently between Italy and Japan. He gradually learned how to blend the traditional Italian art of cooking with the Japanese art of perfection. A few years later he traveled to Japan with his father who opened an Italian restaurant in Chiba in 1984. About those early years Salvatore told the press that it wasn't a good starting experience: "I didn’t like Japan at all, so after one year, I went back to Italy and spent 2–3 years studying at a culinary school. When I was 18, I returned to Japan after my father became terminally ill and I have been here ever since."[3] Cuomo said that Italian Cuisine was just starting to get popular in those days. He and his two brothers decided that in order to succeed in the restaurant business in Japan they would have to understand the Japanese food mentality. They spent a couple of years researching the market before opening a new restaurant in Tokyo with what Cuomo calls "Original Neapolitan pizza." Since that time, Cuomo has been credited with catapulting Neapolitan pizza to fame in Japan, and today in all Asia with over 100 restaurant.

2 thoughts on “Acqua Fritta (Fried Water)”

  1. Can’t to try it!

    This might goes well with a slice of prosciutto topped with burrata cheese and black truffle paste…

    Reply

  2. Can’t Wait To Try It! 😍🥰

    This might goes well with a slice of prosciutto topped with burrata cheese and truffles…

    Reply

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