The Tuscan zonzelle are a tasty appetizer, a typical Italian product that consists in the creation of a soft salty fried dough.
From the Italian gastronomic repertoire, we re-fish the original recipe of Tuscan zonzelle. It is a very simple preparation and to be done with few ingredients. Specifically, it is the recipe for a salty fried dough, a flour-based dough and little else that is cut into a rectangular shape . These little delights are fried and salted, then they can be served with cured meats and cheese, making for a truly inviting appetizer. Also called Tuscan damsels, they deserve to be tried at least once!
Preparation of the recipe for the Tuscan zonzelle
- Heat half of the total amount of water in a saucepan on the stove, then immerse the brewer’s yeast. Stir to make it melt.
- Sift the flour and pour it on a pastry board or in a bowl. Create a dimple in the center and fill it with the mixture of water and yeast, mixing everything with your hands.
- Once blended, add the olive oil in the center and incorporate it. Do the same with the remaining water and add a pinch of salt.
- Continue to knead with your hands on the pastry board, until it is homogeneous and elastic .
- Put the dough in a bowl, cover with cling film and let it rise for 1 hour , in a place away from drafts.
- After this time, divide it into four parts . Flour the pastry board and, using a rolling pin, roll out each portion to obtain a rectangular sheet, with a maximum thickness of 1 cm . Then, cut it into many small rectangles with a wheel.
- Once you have created the zonzelle, move on to frying. Fill a pan with seed oil and put it on the stove to heat it up.
- Dip a few pieces in the oil at a time. When each one swells and becomes golden it is ready, you can drain with a slotted spoon and place on a tray covered with absorbent paper.
- Once finished, sprinkle with a handful of salt and let it cool.
This Tuscan recipe is suitable for a delicious appetizer. You can keep the zonzelle for 1 day . Alternatively, you can keep the raw dough in the fridge for 12 hours .
For an alternative aperitif, also try the crunchymother-in-law’s tongues .
Riproduzione riservata © - WT
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