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 |
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 dry the pears (there is no need to peel them). Cut the bread into even slices and roughly chop the dried fruit. Lightly toast the bread in the ...
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