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Roman recipes
Spiced fritters

  • 1 lettuce
  • 150 ml/5floz red wine
  • 30g/l oz lard or vegetable fat
  • 300 g/10 oz spelt flour
  • Black pepper olive oil for frying
  • Mash the lettuce in a blender with the red wine and vegetable fat.
  • When the lettuce is mainly juice, add the spelt flour and continue to blend until a soft dough has been made. Season with plenty of black pepper.
  • Working on board sprinkled with flour, flatten the dough until it is as thin as possible. If possible, try not to use a rolling pin as this can lead to holes in the dough.
  • Dust the top of the dough with flour. Then using a pastry cutter, cut out the fritters.
  • Heat three tablespoons of olive oil in a frying pan and fry the fritters, turning often so they are evenly brown on both sides. Drain the fritters on kitchen paper when cooked.
  • Grind a black pepper over the fritters before serving.
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