Name: Charcuterie platter with sgonfiotti
Prep time: 5 min
Cook time: 10 min
Yield: 4-6

Have you tried sgonfiotti? These marvellous little stuffed pockets of fried dough come from Veneto and are usually flavoured with rich and fine spices, including the legendary saffron. It’s a new twist on the classic treats that will enhance your appetizer platters, especially those featuring Stefano charcuteries! 😉 Add some apples, pears, cheese and nuts, then call everyone to the table!

Preparation 5 min.

Cooking time 10 min.

Portions 4-6

Note that the sgonfiotti dough will need to rise for 1 hour

Perfect with my Sangiovese

Ingredients

Preparation

In a large bowl, mix the eggs with the flour.
In another bowl, combine the yeast, salt, saffron, cinnamon and water.
Add the water mixture to the egg mixture. Stir to combine, about 2-3 minutes.
Cover the dough and let proof at room temperature for 1 hour.
Bring a pot with about 2 inches of olive oil to 350F.
With a tablespoon, scoop dough and drop into the hot oil, without overcrowding, about 6-7 at a time. Cook 2-3 minutes until golden. Transfer to a paper towel-lined baking sheet.
Serve on a charcuterie board with Stefano cured meats, marinated vegetables, dried and fresh fruit, nuts.

Charcuterie platter with sgonfiotti

Ingredients