Zeppoline of pasta cresciuta, a must in Neapolitan frying, are a mouth-watering finger food appetiser.
Recipe categories
Difficulty
Preparation time
60 minutes
Cooking time
10minutes
Nutrition table
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Chef
Ingredients
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00-type flour
Value
250 g
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Beer yeast
Value
10 g
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Warm water
Value
150 ml
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Fresh Pecorino cheese cubes
Value
100 g
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Diced Speck
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100 g
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Salami cubes
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100 g
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Milk
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to taste
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Turnip greens cream
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to taste
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Extra Virgin Olive Oil
Value
to taste
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Preparation Steps:
Preparation steps template
Short
Preparation steps
Description
Dissolve the brewer's yeast in warm water and let it stand for about 10 minutes until it starts to foam.
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In a bowl, mix the flour with a pinch of salt. Pour the activated yeast into the water in the bowl and knead until smooth.
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Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1 hour, or until it doubles in volume.
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Once the dough has risen, add the pecorino cheese, speck and salami and mix well. Pour plenty of sunflower oil into a large saucepan and bring it to frying temperature (170°).
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With the help of two lightly greased teaspoons, create small portions of dough, taking care to place a cube of all the ingredients in each spoon and fry until puffy and golden. Repeat the operation for the whole dough.
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Once cooked, transfer them to a baking tray covered with paper towels and allow all the excess oil to disperse before salting them generously.
Description
Finally, serve them hot, accompanied by a reduction of milk and turnip greens cream.
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INGREDIENTS: