Chisolini from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
These fried pastries are always served with bresaola and other salumi. In Lombardy we use lard; you can too if you like. A pasta machine is very handy for rolling the dough thinly enough.
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Cooking tools:
- Pasta machine
- Sifter
- Mixing bowl
- Spoon
- Measuring cup
- Stove
- Skillet
Ingredients
- 1 teaspoon dried yeast
- 1⅔ cups (250 g) 00 flour, plus extra for dusting
- 2 teaspoons fine salt
- ½ teaspoon caster sugar
- 150 ml lukewarm water
- grapeseed oil, for deep-frying
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