Pasta Marinata (Marinaded Dough)
Pasta marinata is a thin Italian frying batter made with semolina, egg yolks and melted butter, then lightened with whipped egg whites. It comes from The Cook's Decameron, a study of Italian cooking published at the turn of the 20th century. Semolina gives the coating more grain than plain flour, and the folded whites keep it airy. It suits meat, fish, vegetables or sweets, with a little lemon or vinegar for savory dishes.
Instructions
Put the semolina flour in a bowl with the egg yolks and a little salt. Pour in the melted butter or olive oil and stir until the mixture comes together.
Add the water gradually, stirring as you go, until you have a thin, pourable batter. The source gives about 8 ounces, so add it by degrees and stop when the batter flows easily.
Whip the egg whites in a clean bowl until they hold soft peaks. Fold them gently into the batter so the foam stays light.
If you plan to use the batter on meat or vegetables, stir in a few drops of vinegar or a little lemon juice. Dip your chosen food in the batter before frying it.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
