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Ficattole fritte (Frittierte Ficattole)

  • Ficattole fritte (Frittierte Ficattole)

    Portionen: 4 Personen
    Kochzeit: 75 Minuten
    Kalorien: 800 pro Portion
    Schwierigkeitsgrad 1 (von 3)

    300 g Mehl Type 00
    30 g Bierhefe
    Salz nach Geschmack
    Öl zum Frittieren

    1. Etwas Mehl auf die Arbeitsfläche streuen.
    2. Die Hefe in einem halben Glas lauwarmen Wassers und einer Prise Salz  auflösen.
    3. Das Mehl zugeben und bei Bedarf mehr Wasser zugeben.
    4. Der Teig sollte ziemlich weich sein.
    5. Den Teig zu einer Kugel rollen, in eine bemehlte Schüssel geben und mit einem sauberen Geschirrtuch oder Klarsichtfolie bedecken.
    6. Wenn sich das Teigvolumen verdoppelt hat (ca. 1 Stunde), mit einem Nudelholz ca. ½ cm dick ausrollen.
    7. In Streifen schneiden und in heißem Öl frittieren.
    8. Die Ficattole salzen und heiß servieren. Sie können mit schmackhaftem aufschnitt, wie z.B. Mortadella di Prato, Schinken, Salami und Finocchiona serviert werden.

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