Tuscan treat: the Tuscan antipasti recipe from the Easy Gourmet section
I Hug I am balls of yeast dough typical of Tuscan traditionmade for us by Chef Michele Ghedini for the Address Book Easy Gourmet. Once the dough is prepared, the hugs will be fried in boiling oil: the end result is puffy and golden bites, ideal to serve as an aperitif or as a tasty appetizer to enjoy with cold cuts and cheeses: in our preparation we have served the coccoli with Ham e stracchino, but you can serve them as you see fit. Simple and quick, find out how to make them really easy.
In our recipe, we used extra virgin olive oil, which you can replace with 70 g of lardas in the original preparation.
Broth (vegetable or beef)
Extra virgin olive oil
How to prepare Tuscan hugs
Pour the flour into a bowl, add the water with the dissolved yeast, the broth, the olive oil and mix everything well, then add the salt. The dough should be very soft
Cover with plastic wrap and let rise for about an hour (even two is enough)
When the dough is ready, heat the oil in a pan and pour the mixture using two spoons. They are ready when they are golden, drain them on absorbent paper and salt them.
Serve the cuddles with raw ham and stracchino.
Hugs are ready to be enjoyed.
After cooking, drain the coconut well using a slotted spoon and let them dry on absorbent paper, without covering them, so that they remain crunchy.