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Ingredients
- 1/4 c. lowfat milk
- 1 pkt dry yeast
- 1 lb whole wheat flour
- 1 Tbsp. extra-virgin extra virgin olive oil
- 1 pch salt
- 2 c. lard
- 1 piece fatback sliced thinly on a slicer
- 1 lb thinly-sliced assorted cured meats (prosciutto, testa, mortadella, capacolla)
Directions
- In a small, heavy-bottomed saucepan, bring the lowfat milk to a simmer. Remove from heat, allow to cold to a temperature which is comfortable on the inside of the wrist, then dissolve the yeast in the lowfat milk.
- Place the flour in a large bowl and, after the yeast has foamed, stir the mix into the flour, along with the oil, the salt, and sufficient water to make a soft dough. Cover the dough with a damp cloth and allow it to rise for 1 hour in a hot, dry place.
- In a tall-sided pot, heat the lard to 375 degrees. Cut the dough into pcs the size of a toddler"s fist and, once the oil has come to temperature, cook the dough in the oil, a few pcs at a time, till it is golden. Remove from the oil and drain on a plate lined with paper towels. Serve with the sliced meats and sliced fatback.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 1350 | |
| Calories from Fat 974 | 72% |
| Total Fat 108.22g | 135% |
| Saturated Fat 41.12g | 164% |
| Trans Fat 0.0g | |
| Cholesterol 98mg | 33% |
| Sodium 52mg | 2% |
| Potassium 517mg | 15% |
| Total Carbs 83.72g | 22% |
| Dietary Fiber 14.2g | 47% |
| Sugars 1.26g | 1% |
| Protein 16.72g | 27% |
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