These fried parcels of dough are an antipasti staple in the Italian region of Emilia-Romagna, where they're served warm with assorted salumi and cheese.
- Vegetable oil, for deep-frying
- 300 gm fresh pasta sheets, cut into 3.5cm x 10cm strips
- Thinly sliced mortadella, to serve
- Finely grated parmesan
- ½ small fennel bulb, thinly sliced and tossed in lemon juice and extra-virgin olive oil, plus finely chopped fronds to serve
- 1Preheat oil in a large saucepan to 190°C. Add pasta strips to oil in batches of 4-5 strips and deep-fry, turning occasionally, until golden and crisp (3-5 minutes; be careful, hot oil will spit). Remove with a slotted spoon and drain on paper towels for 1 minute, then season to taste. Top with mortadella, parmesan and fennel, and serve warm.