Bomboloni di Pasta Scotta

For the pongo dough

1. Bring 800 g water to a boil, then add 6 g salt and 200 g broken pasta.

2. Cook until the water is totally absorbed.

   Then 10 min of waiting

3. Emulsify the cooked pasta mixture until smooth to form the pongo dough.

For the dough

4. Add the prepared pongo dough and egg yolks into the bowl of a stand mixer and begin mixing.

5. Gradually incorporate the flour into the stand mixer bowl.

6. Mix in the milk, yeast, and sugar.

7. Increase the mixer power slightly and pour in the melted butter.

8. Add salt (or lemon zest if making the sweet version).

9. Let the stand mixer knead the dough thoroughly.

10. Transfer the dough to the refrigerator to rest at 39°F (4°C).

    Then 60 min of waiting

11. Roll out the dough evenly on a flat surface into a round shape, like a pizza dough.

12. Cut the dough into circular shapes using a round dough cutter.

13. Allow the cut dough pieces to undergo a second rising.

    Then 90 min of waiting

For frying and assembly

14. Heat clarified butter in a deep pot to approximately 360°F (183°C).

15. Fry the dough rounds in the clarified butter until golden and puffed, then drain.

16. For the savory version: sauté escarole with an unpeeled garlic clove, chili pepper, and an anchovy fillet, then fill the fried bombolone and serve with tomato blend sauce.

17. For the sweet version: fill the fried bombolone with classic custard cream.

Tomato blend sauce (for savory version)