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#25 of italian forgotten classic: Chisolini
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#25 of italian forgotten classic: Chisolini

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#25 of Italian Forgotten Classics: Chisolini (Emilia-Romagna)
Ingredients (Makes ~15–20 chisolini):
• 400 g 00 flour• 100 g whole wheat flour• 5 g dry yeast• 275 g water (room temp)• 15 g olive oil or lard (for dough)• 10 g salt• Lard, vegetable oil, or butter (for frying)
To serve (traditional):• Squacquerone cheese• Coppa, Culatello, Prosciutto di Parma DOP• Any cured meat or soft cheese you like
Instructions:
1. Dissolve salt and yeast into the water.
2. In a large bowl, add the flours. Slowly pour in the water mixture while mixing by hand or with a dough hook.
3. Once the dough begins to form and gluten starts to develop, knead in the olive oil or lard until fully absorbed.
4. Cover and let rise at room temperature until doubled in size.
5. Roll out the dough with a rolling pin to about 5 mm thickness. Cut into squares or diamonds using a pasta roller or knife.
6. Cover the cut dough and let it rest for 30–45 minutes.
7. Heat lard, vegetable oil, or butter to 170–180°C (340–355°F). Fry a few pieces at a time until puffed, golden, and crisp — turning once.
8. Drain on paper towels and serve hot with cold cuts and cheese.
#chisolini #italianforgottenclassics #emiliaromagnafood #friedbread #salumiandcheese #cucinapovera #italiandishesyounevertried

18 Comments

  3. @ITLearner38

    Amazing channel, I feel lucky I discovered it so early. Please keep it up you will have 100k subscribers soon👍

  9. @Mat99ization

    Questo video spiega perfettamente perchè per un italiano essere contemporaneamente intollerante al lattosio e celiaco è come vivere all'inferno. Vedi l'ira di Dio di tradizionale cibo delizioso e non puoi mangiarlo :')

  12. @user-uk9er5vw4c

    In Italy we have fried pasta in a thousand variations. Give it a try, you cannot go wrong.
    My fav, SGABEI, how good are they?

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