“Zeppole”
Category
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
