Once again we want to share with you a family recipe, that pairs well with our Rosso di Toscana: schiacciatelle. Perfect for your homemade aperitivo, one leads to another.
3.5 cups flour
½ oz brewer’s yeast
½ glass Extra Virgin Olive Oil
A pinch of salt
1 ½ cups of water
1 table spoon of aniseeds (to be washed with water)
Put the flour in a bowl and put the yeast at the center. Pour a little bit of lukewarm water to melt the yeast, then add the Extra Virgin Olive Oil, the remaining water and the aniseeds, blending with a fork and then using your hands, to slowly add the flour. Then add the salt and put the dough on a board and keep kneading it with your hands until it is soft but compact. In case it is sticky, add a little bit more flour. Put the dough in a bowl, cover it and let it rise for 8 hours in a cool place. Afterwards, knead the dough again with your hands and leave it to rise again in a bowl for 2 hours.
Divide the dough into smaller pieces, roll them out with a rolling pin and cut it into stripes. Then deep fry in abundant oil.
Enjoy them with a good glass of our Rosso di Toscana. Salute!