- 500 g farina azzurra/Manitoba Cuore/Manitoba Frumenta
- 250 cl Water
- 40 g Lard
- 40 g Yeast
- 10 g Salt
- Oil for frying
For the dough, dissolve the yeast in 100 cl of water, then add the sugar and let rest for 10 minutes.
Mix the flour with the salt, then place the lard with the yeast and the remaining water.
Mix well to form a smooth paste. Place in a bowl covered with plastic wrap and let rise for 60/70 minutes.
Roll out the dough to a thickness of 3 mm and with the wheel cutter, make strips (6 cm) and then cut them diagonally again.
Heat plenty of oil in a frying pan (175 ° C), soak in oil a few pieces of dough, allow it to swell and turn them until they become golden brown. Remove from oil and place
them in a paper towel.