Savoury doughnuts with salami and beans

15476 In Versilia, where you blend the smell of sea and pine trees.

SAVOURY DOUGHNUTS with salami and BEANS preparation: 30 minutes Rest: 70 minutes cooking time: 42 minutes INGREDIENTS for 4 people: 250 g of leavened bread dough, 150 g flour 30 g + for 50 g of butter, an egg, a teaspoon of sugar, 2 tablespoons of olive oil, a spoonful of frozen, chopped onion 200 g sausage meat not too mature, cut into dice, 60 g of beans keep grainy, 250 g of tomato sauce, 80 g diced fresh pecorino flakes, 1 teaspoon chopped Rosemary, 3 cups (300 ml) of peanut oil, black pepper, salt to place the dough on the work surface and form a dimple in the Center.

Add a pinch of salt, the sugar, the egg just slammed and soft butter into small pieces.

Work with your fingers to mix the ingredients, a little at a time, incorporating the flour.

Adjust the amount to get a consistent dough but not hard.

Knead with your hands until you obtain a smooth paste (15 minutes and cover it with floured cloth unl.

Let it rest, protected from currents of air, until it swells and smooth (50 minutes).

Meanwhile, heat the olive oil in a pan and saucepan, heat the onion a minute.

Add salami and beans, add a minute, stirring.

Pour puree, add salt and pepper and Cook Sweet and focus with the lid until the beans are cooked and the sauce (20 minutes).

Roll the dough with a rolling pin on floured work surface, thickness of about half a cm.

Cut with cutters more possible and even number.

Spread the sauce on half.

Finish the sauce with pecorino flakes and chopped Rosemary.

Cover discs filled with those left behind.

Moisten the edges with a little water and press well with the lower teeth, to get them to join.

Take rest under the tarp floured, as long as Donuts are swollen (20 minutes).

Heat the peanut oil in a pan, without smoking it.

Friggetevi the two cylinders recovered and voltandoli half-cooked until they are well browned (5 minutes per side).

Drain with the ladle on paper straw, let them cool.

You can also prepare them the night before.

Always coil them in paper cones, before transport.

The suitable wine: accompanied by a white wine, delicate aroma and soft taste, like Vermentino delle Colline Lucchesi.