Fried Bread Dough (Ficattole from Prato)
A traditional Tuscan appetizer of fried bread dough, ideal with salami or as a snack.
Servings: 4
Equipment
- Large bowl
- Rolling Pin
- Frying pan
- Kitchen towel
- Pastry wheel
Ingredients
- 4 cups all-purpose flour
- 2 ¼ tsp active dry yeast (or 1 packet)
- Warm water as needed
- Pinch of salt
- Peanut oil (for frying)
Instructions
- Prepare Dough: Dissolve yeast in a little warm water. On a flat surface, make a well with flour. Pour in yeast mixture, add more warm water, and knead with a pinch of salt to form a consistent dough.4 cups all-purpose flour, 2 ¼ tsp active dry yeast (or 1 packet), Warm water, Pinch of salt
- Let Dough Rise: Cover dough with a towel. Let it rest in a warm place for 1 hour.
- Shape Dough: Once doubled in size, knead briefly. Then flatten with a rolling pin to about ½ inch thick. Use a pastry wheel to shape each piece into a diamond or square.
- Fry Dough: Heat peanut oil in a pan. Once hot, fry dough until golden brown. Drain on paper towels.Peanut oil
- Serve: Sprinkle with salt and serve warm. Paired with Tuscan cold cuts and cheeses is my advice.
Notes
- Speed up the process with pre-made bread dough.
- Great as an appetizer or paired with Tuscan cold cuts like Prosciutto, Mortadella, or Salame, and cheeses like Stracchino or Crescenza.
