Montanara (heart shape!) By Pasquale Torrente

Preparation

• 1

  Mix flour, water, yeast and sugar and then add the salt. Get to get a stringy and very soft dough. During the kneading, make folds to make the mixture stronger and more homogeneous.

• 2

  Let the dough rest for about half an hour and then transfer it to the work surface.

• 3

  Let it rest for 24 hours in the fridge, at a controlled temperature of 4-5 ° C.

• 4

  After about 20 hours, take care of the staglio, proceeding with the formation of blocks of about 60 g each. Let rise at room temperature or in the fridge in the middle of summer.

• 5

  Meanwhile prepare the tomato sauce.

• 6

  Spread the dough slightly with the help of your hands and very gently forming discs.

• 7

  Fry in boiling FRIENN, taking care that both sides are well browned.

• 8

  Once fried all the montanare, season with the tomato sauce and a piece of mozzarella or cheese to taste.