NeapolitanItalian
Stuffed Turtle Bread with Ricotta, Cooked Ham, Anchovies, Then Fried
by Gambero Rosso · 452K subscribers on YouTube
A hollow bread roll (tartaruga) stuffed with a creamy ricotta mixture, diced cooked ham, salted anchovies, and cherry tomatoes, then coated in egg and deep-fried until golden and crispy. Served with fresh basil.
- Difficulty
- medium
Ingredients
11 items- Ricotta
- Piennolo Cherry TomatoesCherry tomatoes, cut into 8 pieces each
- Cooked HamCooked ham, cut into cubes
- Alici sotto saleSalted anchovies, rinsed and chopped
- Black PepperBlack pepper, to taste
- 1 pcsTartarugaHollow bread roll (also called rosetta or amichetta)
- FlourFor dusting the edges
- EggEggs for the coating
- MilkA splash to thin the egg
- Peanut OilPeanut oil, for deep-frying
- Fresh Basil(optional) — For garnish
Method
- Mix ricotta with diced cherry tomatoes, cubed prosciutto cotto, chopped anchovies, and a pinch of black pepper.
- Cut the tartaruga bread in half and remove the soft crumb from the inside, creating a hollow cavity.
- Lightly dust the cut edges of the bread with flour to help seal.
- Fill the hollow bread generously with the ricotta mixture.
- In a bowl, beat a couple of eggs with a splash of milk until smooth.
- Dip the stuffed bread into the egg mixture, coating it evenly on all sides.
- Heat peanut oil in a deep pan to 170-180°C (340-350°F).
- Deep-fry the bread until golden brown on all sides, turning occasionally, about 4-5 minutes.
- Remove and drain on paper towels.
- Serve immediately with fresh basil leaves and a few cherry tomatoes on the side.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
