\n
\u00c2\u00a0<\/p>\n
1 2\/3 cups plain flour<\/span><\/p>\n 5 T. ricotta<\/span><\/p>\n 1 egg yolk <\/span><\/p>\n Milk as needed<\/span><\/p>\n 1\/4 tsp salt <\/span><\/p>\n 1\/4 tsp pepper<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Combine all the ingredients, and knead briefly until the dough is smooth. Wrap and rest for 30 minutes. Divide it into smaller portions, about the size of walnut, roll each to a flat circle, 1\/8″ thick. In between rollings you should cover and let the dough rest 2 more times so that it won’t resist to spread. Pour 2″-deep oil in wok, preheat. Fry dough, due to the size you may only do one at a time, over medium\/ medium-low heat until both sides golden. Drain. Serve immediately with sauce to your choice. Go plain is great too.<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Parsley Anchovy Sauce<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n 1 small slice of country bread soften by soaking in wine vinegar<\/span><\/p>\n A bunch of Italian parsley, leaves only.<\/span><\/p>\n 2 medium cloves garlic, peeled<\/span><\/p>\n 1 hard-boil egg, yolk only<\/span><\/p>\n 3 anchovy fillets in oil, drain<\/span><\/p>\n Some olive oil<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Chop parsley and garlic together until very very fine. Then transfer them to a bowl, add bread (squeezed out the vinegar first), anchovy and yolk, mashed by a spoon, keep adding (little by little) olive oil while stir the mixture until it emulsifies.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 2\/3 cups plain flour 5 T. ricotta 1 egg yolk Milk as needed 1\/4 tsp salt 1\/4 tsp pepper \u00c2\u00a0 Combine all the ingredients, and knead briefly until the dough is smooth. Wrap and rest for 30 minutes. Divide it into smaller portions, about the size of walnut, roll each to a flat circle, 1\/8″ thick. In between rollings you should cover and let the dough rest 2 more times so that it won’t resist to spread. Pour…<\/p>\n