Today I want to introduce you to a very easy recipe for your daily aperitivo to pair with cold cuts, cheeses or other appetizers. I got this idea from the Japanese method of making "osembe" or Japanese rice crackers. This simple snack is made with only a few ingredients: Most importantly, San Pellegrino Sparkling Water & Flour. Let's get straight to the recipe! Ingredients: 300ml. San Pellegrino Sparkling Water 200gr. Spelt Flour (other bread flour can also be used) 200ml. Olive Oil 0,3gr. Dry Yeast Pinch of salt Materials: Round ring (8 cm diameter, 2 cm thick) Shallow frying pan (17 cm diameter) Tablespoon Process: Add Yeast in the San Pellegrino Water and mix with Flour.
Let it sit for 30-40 minutes at room temperature. Preheat the olive oil to 180 degrees Celsius. Put 2 tablespoons of batter into a large cookie cutter type ring placed inside the pan with the olive oil. Using a clean spoon, scoop some hot olive oil from the pan over the batter.
Fry both sides well and dry them on absorbent paper and finally add a pinch of salt. NOTE: Be sure not to add too much batter to each disc, as it will end up being raw in the middle. Options: You can add some grate parmesan, freshly grated black pepper or paprika. For Professionals: Put the batter inside the siphon, and refrigerate for 1 hour. Take out of the fridge, attach a gas cartridge (use 2 in total for this amount of batter) and apply the batter to the hot oil.
