Tuscan Ficattola
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A traditional Tuscan fried bread, crispy and filled with mortadella, perfect as a snack or appetizer.
00:20:00 total
Serves 4
medium
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Ingredients
- 00 flour - 500 g (measure 500 g)
- water - 285 g (measure 285 g)
- yeast - 5 g (measure 5 g)
- mortadella - watch the video to see (to taste)
- salt - watch the video to see (to taste)
- seed oil - watch the video to see (for frying)
Instructions
- Prepare the Dough: In a mixer, combine the flour and yeast. Start the mixer and gradually add the water all at once.
- Knead the Dough: Increase the speed and add salt. Knead for about 10 minutes until the dough is stringy and ready.
- Let it Rise: Transfer the dough to a lightly greased bowl and cover. Let it rise for at least 1 to 1.5 hours, ideally in a warm place.
- Shape the Dough: Once risen, work the dough and cut it into small pieces. Use minimal flour to prevent sticking.
- Roll and Prepare for Frying: Flatten the pieces with fingers and a rolling pin. Make small holes to prevent swelling during frying.
- Fry the Dough: Heat oil to 180°C. Fry the dough pieces until they are crunchy and golden.
- Drain and Season: Drain the fried ficattola well and sprinkle with salt before serving.
- Serve: Serve warm, filled with mortadella or other preferred fillings.
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