Difficult50 minutes
6 people
Today I'm going to prepare a classic recipe with a twist: Neapolitan fried pizza withBeretta Salumeria prosciutto crudo . We'll make our fried pizza in small bites, making it ideal for an aperitif with friends, a modern party, or a family evening accompanied by a good movie. Procedure for making fried strips with prosciutto crudo figs 1. First of all, take the yeast and dissolve it in a small bowl with slightly warmed water (30/35°C), together with the malt. At this point, add 1/3 of the flour and start kneading until a "creamy" consistency is formed.
Add the salt, oil, and remaining flour. Knead until you have a smooth, even dough. 2. At this point, place the dough in a lightly oiled bowl and cover with a damp cloth. Leave the bowl in a draft-free place and allow to rise at a room temperature of 25/27°C for about 2 hours.
I recommend placing the bowl in the oven with only the stove turned on. 3. Once the first rising time has elapsed, roll out the dough on a pastry board, using a little flour to help, to a thickness of 1/2 cm and cut the dough into diamond shapes. Let the diamond shapes rise, covered with plastic wrap, for about an hour or until doubled in size at a temperature of 27°C. 4.
Once the second rising time has elapsed, heat the oil in a large frying pan to a temperature of 180°C and fry the strips until lightly browned. Be careful not to overcook them or they will lose their softness. At this point, drain them on paper towels. 5. To complete our fantastic recipe, place a slice of prosciutto crudo two fig wedges on each strip while still hot. Our fried strips with prosciutto crudo figs are ready! If prosciutto crudo liked our prosciutto crudo recipe, try it, share it with your friends, and post a photo with #BerettaLovers. The best ones will be posted on Beretta Instagram profile. Beretta appetit, Elisa.
Enjoy your meal!
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60 minutes
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260 minutes
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