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Ficattole fritte (beignets de pâte à pain)

  • Ficattole fritte (beignets de pâte à pain)

    Pour 4 personnes
    Temps de cuisson: 75 minutes
    Calories: 800 calories par part
    Niveau de difficulté: 1 ou 3

    Ingrédients:
    300 g de farine de type 00
    30 g de levure de bière
    eau
    sel selon votre goût
    huile pour friture

    1. Farinez la surface de travail.
    2. Délayez la levure dans un demi-verre d'eau tiède avec une pincée de sel. Incorporez la farine et, si nécessaire, rajoutez un peu d'eau. La pâte devrait être assez souple.
    3. Roulez la pâte en boule, placez-la dans un bol fariné et couvrez avec un torchon propre ou du papier cellophane.
    4. Lorsque la pâte a doublé de volume (après environ une heure), étalez-la avec un rouleau à pâtisserie jusqu'à ce qu'elle atteigne une épaisseur d'environ ½ cm.
    5. Coupez-la en bandes et faites frire dans l'huile chaude.
    6. Salez les ficattole et servez chaud. Ils peuvent accompagner de charcuteries comme la mortadelle de Prato, du jambon, du salami et de la Finocchiona (salami typique de Toscane, préparé avec des graines de fenouil).

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