Pizza Fritta, Pasta Cresciuta, Crescentine

Pizza Fritta, Pasta Cresciuta, Crescentine Recipe

By Bb Kitchen

Ingredients

500g GF all purpose flour (I have used @nutrifree)

20g fresh yeast or 8g dried yeast

30g extra virgin olive oil

250/300g oat milk

1 teaspoon sugar

1 teaspoon salt

1 teaspoon of vinegar

Oil for frying

Instructions

1Warm up the oat milk and melt inside the yeast and the sugar.

2 In a large bowl, put the flour, add the milk+yeast, the salt, the oil, the vinegar and mix well until you get to a smooth and velvety dough. Cover and let it rest for 1 1/2 hour (in winter 2 hours)

3Now, you can roll out the dough in a 3/4 mm layer and cut little squares or circles out of it - OR you can take a slice of the main dough and, pressing into the dough with your fingerprints, pull the dough until it gets to a 3/4 mm thickness, then cut in pieces.

4In a big and tall saucepan, add some sunflower oil and warm it up until it’s very hot, then fry the pieces of dough few each time, turning when they inflate and become golden on a side.

5Serve immediately with salads, olives, dried tomatoes, or simply as they are :)

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.