"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

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Paetella Recipe

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This recipe for Paetella, by , is from The Moravitz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Mommom Betts
Category:
Category:
Ingredients:  
Ingredients:  
10# flour
4 medium baking potatoes cooked in skins
3 packages dry yeast (dissolved in 2 cups water)
1 1/2 large handful of salt (in 4cups warm water)
about 6 more cups of warm water
Directions:
Directions:
Dissolve yeast in water. Boil potatoes in skins; peel and mash. Mix flour, salt in water, yeast in water and gradually add enough water to make dough smooth and sticky. BEAT WELL in wooden bowl. Cover with light coating of olive oil and cloth and let rise (until double in bulk - about 2 1/5 hours).

Heat olive oil in pan about 2 " deep until just before boiling. Take handfuls of dough and stretch and knead; drop in oil to cook until brown on both sides.
Number Of Servings:
Number Of Servings:
30+
Preparation Time:
Preparation Time:
5 hours +
Personal Notes:
Personal Notes:
Originally done on Christmas Eve along with the Feast of the 7 Fishes, it was a full day of preparation and eating. The seafood we generally had were fried oysters, steamed shrimp and fried smelts. My grandparents would include stuffed squid, sauteed white fish of some type, sometimes anchovies, and sometimes the same seafood or fish cooked in a variety of ways.

 

 

 

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