"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
4 cups water 2 oz yeast 1/4 lb potatoes 1/4 oz salt flour
Boil potatoes in salted water until soft, do not drain. Cool to lukewarm and add yeast. After yeast has dissolved add enough flour to make a soft dough. Cover & let rise half and hour. Beat down. Repeat 2x's more. Cook on hot grill in crumpet rings.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.