"Zeppole" - Felsineo

HUGE COOKING POTENTIAL

“Zeppole”


Category

Product used

Amabile

Portions

4 servings

Timing

3 hours

Ingredients

70g Mortadella Bologna IGP (PGI),  250g flour, salt, 100ml water, 12g yeast

Method

Cut the mortadella in cubes. Mix in a bowl flour, water and yeast and knead vigorously. Cover the bowl and allow to rise for about 2 hours. Add mortadella and salt. Grab a spoonful of mixture and fry it in vegetable oil for about 1.5 minutes on each side. Repeat for each zeppola.

Source

Recipe created by Jessica Di Fraia inmouveritas.ifood.it, for the 100diquestipiatti initiative of the Mortadella Bologna IGP (PGI) Consortium