Ingredients

• 250 g farina 00
• 120ml sparkling water
• 50 ml warm natural water
• 6 g fresh brewer's yeast
• 1 teaspoon sugar

chives

salvia

peanut oil

sale

Crumble the fresh brewer's yeast in a bowl, add the sugar and 50 ml of warm natural water and mix so that the yeast dissolves completely.

Add all the flour and mix.

Gradually add all the sparkling water and mix until you obtain a sticky and sticky mixture.

Cover the Frisceau dough with cling film and leave to rise for about 1 hour.

Chop the aromatic herbs you have chosen.

Divide the leavened dough into as many bowls as the herbs you have chosen to use.

Place the chopped herbs in each bowl and mix.

Cover all the doughs with cling film and let rise again for about 2 hours.

Heat plenty of peanut oil in a tall pan with narrow edges and, when it is hot, fry the dough for the Genoese frisceau in spoonfuls, about 5 or 6 at a time so as not to lower the temperature of the oil excessively.

Fry the frisceau for about 5 minutes until they are well swollen and golden, then drain them on absorbent paper, salt them lightly and serve.

Credits:

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