FRIED QUADROTTI WITH RICOTTA CHEESE AND PANTESCHI PERFUMES

Ingredients for 4/6 people:

500 g of flour 00

250 g of sheep's milk ricotta or mixed (well dried)

1.5 dl of milk

8 g of cucunci

3 teaspoons of oregano from Pantelleria

2 egg yolks

Salt and pepper

2 l of sunflower oil for frying

 

To serve

100 g of caper and anchovy sauce

 

Execution:

Sift the flour into a large bowl, then add the oregano, the Cucunci grains, a generous grind of pepper and a pinch of salt and mix everything with a spoon or spatula.

Add the ricotta into small pieces and start kneading, then add the egg yolks and once incorporated, start pouring the milk a little at a time and continue to knead until possible with a spoon then using your hands.

Once the dough is blended, turn it over on the cutting board and start kneading it with your hands for a few minutes, it must be well blended and not sticky, form a ball and let it rest for about thirty minutes so that it relaxes. Meanwhile, bring the oil to temperature (170/175 °) in a pan with high sides.

Resume the dough, divide it into 5/6 parts then roll it out into sheets of about 2 or 3 mm, with the help of a rolling pin, finally make squares with a notched wheel.

Fry the squares in the now ready oil until golden brown, drain them on kitchen paper to dry them well and serve them hot, accompanying them with the caper and anchovy sauce and, if desired, cheeses and cured meat

- Gianfranco Allari -

IN QUESTA RICETTA

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