Crescents fried with Andriese burrata

Procedure

• 1

  Place the all-purpose flour in a stand mixer and add the milk and compressed yeast.

• 2

  Knead for about 2 minutes, let rest for 10 minutes and begin kneading again, adding the butter and salt, until you have a smooth, uniform dough.

• 3

  Let rest about 45 minutes, and once doubled in size, roll out to a thickness of 3 mm.

• 4

  Cut out disks, fill with the burrata and thickened, sieved tomato sauce, and seal into crescent shapes.

• 5

  Season with Olitalia “Terra di Bari DOP” extra virgin olive oil and fresh basil.

• 6

  In the meantime heat the Olitalia Fridòr oil to 180°C in a pot and fry the crescents until they are light and a deep golden brown.

Assemble the dish

Serve with burrata quenelles and decorate as desired.