FICATTOLE

Ficattole, particular kind of Fried Past.

Recipe

300 gr. fine white flour

30 gr. yeast

water

salt

olive oil

Place the flour with a well in the centre on a board or in a mixing bowl.

Dissolve the yeast in half a glass of lukewarm water with a pinch of salt. Mix it into the flour, adding more water if necessary.

Knead.

The dough should be rather soft.

Make a ball, place it in a floured bowl, cover with a cloth and leave it to rise in a warm

place.

When the dough has doubled in volume (after approximately 1 hour) knead again and roll out with a rolling pin until it is about

half a centimetre thick.

Cut into diamond shapes and fry in very hot olive oil.

When golden brown, remove from pan, sprinkle with salt and serve hot.