Fried Dough with Sugar and Cinnamon
Easy
Makes 10 to 12 Rounds
A pitch-black skillet is what chef Fina uses in the kitchen of the Bossone Garden restaurant when she makes brustengo, the fried flat bread of Gubbio. If you make the batter ahead of time, it will thicken slightly; it should be pourable, like pancake batter, so thin it down before you use it, if necessary. Serve the bread warm as is or with prosciutto, dried sausage, and olives for an antipasto.
This recipe was featured on Season 12 - Episode 1226.
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