Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 160 minuti |
Ingredients
| 500 g | 00 flour |
| 100 mL | Sterilgarda microfiltered whole milk |
| 110 mL | sparkling water |
| 40 g | lard |
| 7 g | brewer's yeast |
| 0.5 teaspoon | sugar |
| 2 teaspoon | salt |
| q.b. | seed oil |
Prepare this recipe with:
Preparation
- Combine the yeast and flour in a mixer; mix and add the sugar and lard.
- Mix at low speed, gradually adding first the water and then the Sterilgarda UHT microfiltered milk.
- Add the salt and continue kneading until you obtain a smooth, firm dough.
- Transfer everything into a bowl, cover with cling film and leave to rest for at least two hours or until the dough has doubled in size.
- After two hours, roll out the dough to a thickness of 3-4 mm.
- Using a serrated wheel, cut out diamonds measuring approximately 6 cm per side.
- Fry the crescentine on both sides in a pan with plenty of seed oil.
- Drain them with a slotted spoon, dry off the excess oil and serve hot.
Wash and cut the courgettes into slices. Pour two tablespoons of extra virgin olive oil and the zucchini into a nonstick pan. Turn on the heat and brown. ...
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