Crescentine Fritte

Fried Bread with salami and mortadella from Bologna.

Ingredients

• 1 kg of type 00 flour
• 1 cube of fresh yeast
• 2-3 teaspoons of extra virgin oil
• 2 spoons of fine salt
• lukewarm water milk

Preparation

Melt the yeast in lukewarm water in a bowl. Mix the flour with the salt and form a 'mountain' and hollow the middle. Add the melted yeast to the hollow with the oil. Knead the ingredients well, adding milk until the dough is soft and homogeneous. Let the dough rest in a bowl covered with a damp cloth. Let the dough rise for at least 2 hours. Roll out the dough until it is app. 3-4mm, cut it out in diamond patterns and fry the bread, few at a time in lard or peanut oil. Serve hot, together with cured meat, fresh and soft cheese and pickles. For less humid fried bread, add a teaspoon of vingar to the dough.