Crescents fried with Andriese burrata
by Luigi Lo Scalzo - Chef Grand Hotel Kalidria Spa, Castellaneta Marina (Ta)
by Luigi Lo Scalzo - Chef Grand Hotel Kalidria Spa, Castellaneta Marina (Ta)
Place the all-purpose flour in a stand mixer and add the milk and compressed yeast.
Knead for about 2 minutes, let rest for 10 minutes and begin kneading again, adding the butter and salt, until you have a smooth, uniform dough.
Let rest about 45 minutes, and once doubled in size, roll out to a thickness of 3 mm.
Cut out disks, fill with the burrata and thickened, sieved tomato sauce, and seal into crescent shapes.
Season with Olitalia “Terra di Bari DOP” extra virgin olive oil and fresh basil.
In the meantime heat the Olitalia Fridòr oil to 180°C in a pot and fry the crescents until they are light and a deep golden brown.
Serve with burrata quenelles and decorate as desired.
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