Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Milk

  2. 1 Dry yeast

  3. 1 lb 454g / 16oz Whole wheat flour

  4. 1 tablespoon 15ml Extra-virgin olive oil

  5. 1 Salt

  6. 2 cups 396g / 13oz Lard

  7. 1 Fatback - sliced thinly

  8. On a slicer

  9. 1 lb 454g / 16oz Thinly-sliced assorted cured meats

  10. (prosciutto, testa, mortadella, capacolla)

Instructions Jump to Ingredients ↑

  1. In a small, heavy-bottomed saucepan, bring the milk to a simmer. Remove from heat, allow to cool to a temperature that is comfortable on the inside of the wrist, then dissolve the yeast in the milk.

  2. Place the flour in a large bowl and, after the yeast has foamed, stir the mixture into the flour, along with the oil, the salt, and enough water to make a soft dough. Cover the dough with a damp cloth and allow it to rise for 1 hour in a warm, dry place.

  3. In a tall-sided pot, heat the lard to 375 degrees. Cut the dough into pieces the size of a toddler's fist and, once the oil has come to temperature, cook the dough in the oil, a few pieces at a time, until it is golden brown. Remove from the oil and drain on a plate lined with paper towels. Serve with the sliced meats and sliced fatback.

  4. This recipe yields 4 servings.


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