The Ficattole are appetizer made of left bread dough and then fried. Come from the Prato and the Mugello areas, they are accompanied to cold cuts. Once upon a time Ficattole were also eaten as sweet, sprinkled with sugar or jam.
Ingredients
- 300 gr white flour,
- 30 gr brewer's yeast,
- 2 tablespoon of lard,
- water, salt and oil.
Directions
Melt the yeast with half a glass of warm water and a pinch of salt, and mix it with flour on the board adding more water if necessary. Add lard, salt and knead for some minutes to have a soft dough. Made a ball, leave it rise in a floured bowl covered with a dishtowel.
When the dough has doubled in size, knead well then roll it and cut into strips about 1,5 cm tall. Fry in hot oil and salt them, then serve hot accompanied to typical cold cuts, such as the Prato mortadella.
Buon Appetito
No comments:
Post a Comment