“Zeppole”

Course

Appetizers

Portions

4 servings

Preparation time

3 hours

Product used

Mortadella Bologna IGP (PGI)

Recipe

Preparation

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.

Credits

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

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

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