Platter of cold cuts with “fried dough parcels”

Type of recipe: Appetizers

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Preparation method:

Slice up a selection of the best cold cuts available - Parma ham cured for 30 months, mortadella PGI and Mora romagnola salami and Coppa. Accompany the platter of cold cuts with a portion of squacquerone soft cheese PDO.

For the fried dough parcels: knead together the flour, water, yeast (dissolved in a little lukewarm water) and lard (you can also melt the lard to make the kneading process easier). Rest the dough for about 20 minutes at room temperature (approx. 20°C). Roll out the dough until it is about 3mm thick and cut into 7cm-wide strips. Cut the strips into either triangles or squares. Fry in plenty of olive oil.

Preparation method:

Slice up a selection of the best cold cuts available - Parma ham cured for 30 months, mortadella PGI and Mora romagnola salami and Coppa. Accompany the platter of cold cuts with a portion of squacquerone soft cheese PDO.

For the fried dough parcels: knead together the flour, water, yeast (dissolved in a little lukewarm water) and lard (you can also melt the lard to make the kneading process easier). Rest the dough for about 20 minutes at room temperature (approx. 20°C). Roll out the dough until it is about 3mm thick and cut into 7cm-wide strips. Cut the strips into either triangles or squares. Fry in plenty of olive oil.