Fried Bread Served with Mixed Fried Bread Served with Mixed Meats and Cheeses for Classic Snack: Paste Crisciute-Spuntino

Total Time:
1 hr 10 min
1 hr
Inactive Prep:
10 min
4 servings


  • 1/4 cup light red or white wine, Fiano di Avellino
  • 3/4 cup warm water
  • 1 1/2 ounces fresh yeast
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 tablespoon plus 1 tablespoon olive oil
  • 3 1/2 cups flour
  • Pizza Dough, recipe follows
  • 6 cups extra-virgin olive oil, for frying
  • 1/2 pound prosciutto, thinly sliced
  • 1/2 pound salamini, thinly sliced
  • 1/2 pound soppressata
  • 1/2 pound testa ( head cheese)
  • 1/2 pound young pecorino
  • 1/2 pound aged pecorino
  • 1/2 pound stracchino
  • 2 cups "La Spiritosa" marinated vegetables, recipe follows
  • 1 container chocolate-hazelnut spread


        In a 12 to 14-inch saute pan, heat 1/5 of the oil until just smoking. Saute each vegetable until tender and golden brown and remove each to a platter when finished cooking. To the pan, add vinegar, mint leaves, sugar and a pinch of hot chili flakes and stir with a wooden spoon over heat to dislodge the browned vegetables in the pan. Pour the vinegar mixture over each of the 5 vegetables. Serve warm or at room temperature.

        Yield: 8 servings

        Prepare the pizza dough according to the recipe and cut the dough into 2-inch squares.

        In a saucepan, heat the oil until almost smoking. Cook the dough squares in the oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and place on a plate lined with paper towels to drain.

        Serve bread hot with sliced meats, cheese, vegetables, and hazelnut spread.

        Place wine, water, and yeast in a large bowl and stir until dissolved. Add the honey, salt and 1 tablespoon olive oil, and mix well to combine. Add 1 cup of the flour and mix with a wooden spoon until it becomes a loose batter. Add 2 more cups of the flour and stir for 2 to 3 minutes, incorporating as much flour as you can with the wooden spoon.

        Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in a clean, lightly-oiled bowl and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

        For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.