Savoury dough “zeppole” with ham, rocket and shavings of Grana Padano Riserva - served with bock beer
Ingredients250 g all-purpose flour
100 g Grana Padano Riserva
200 ml water
8 g brewer’s yeast
1 teaspoon sugar
100 g prosciutto crudo
50 g rocket
15 g salt
vegetable oil for frying
PreparationDissolve the yeast in some warm water, add the sugar and mix with a fork.
Make a mound with the flour, create a well in the middle, pour the yeast and water mixture into the well and begin mixing with the aid of a fork.
Add the salt and begin kneading the mixture with your hands until the dough is smooth and soft.
Cover the dough with a clean tea towel and leave to rest for at least 1 hour in a sheltered place.
As soon as the dough has risen, make it into balls with the help of a teaspoon and fry in the vegetable oil, a few at a time, turning them until they are golden brown.
Drain on oil-absorbing paper for fried foods to get rid of the excess oil.
Add a sprinkle of grated Grana Padano Riserva while still warm, then cut the zeppole in half and fill with prosciutto crudo, rocket and shavings of Grana Padano Riserva.
Serve the savoury zeppole with cool bock beer or a strong lager.