What is a CDE? The MIMOS are made of fried dough round, usually served with cheese and ham and accompanied with a light red wine .
It must be said that each region of Italy has its own version of fried dough and in Tuscany, in order not to miss anything, there are several variations of this delicacy. For example, in the area of Seravezza, Lucca, named "crescentine" and the dough is rolled out with a rolling pin and then cut in the shape of a rhombus. In alta Versilia, named "panzanelle" usually stuffed with savory fillings, such as sausage or soft cheeses.
In the area of lawn you prepare ": ficattole," leavened bread dough and fried in abundant oil, sometimes also served sweet with a sprinkling of sugar.
In short, fry the bread dough is an art of Tuscany.
It's Tuscany offers has a classic Florentine recipe to prepare one of the most enticing and Tuscan starters appreciated by young and old.
RECIPE
Ingredients for 6 people:
400 g flour
40 g of yeast
50 gr of lard (or butter)
1 glass of broth (or milk)
oil for frying
salt to taste.
PROCEEDINGS
Dissolve yeast in warm broth (or if you prefer) and pour it in the center of the flour that you previously placed in fontana. The traditional recipe says to use lard, but you can easily replace with ordinary butter: add it along with a pinch of salt and mix well until you get a smooth paste of bread. Shape it into a ball and let rest for at least a couple of hours. Take pieces of dough with your hands and made into small balls around a couple of centimeters in diameter and FRY in hot oil. Serve hot with a sprinkling of salt.
It only remains for me to wish you ... Enjoy your meal!
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