Chisolini

• 50 g butter
• 500 g plain flour
• 15 g

Cut the butter into pieces and allow to soften. Mound the flour on a work surface and mix in the yeast and salt. Form a depression in the middle and add the butter. Start to work the mixture into a dough, adding enough warm milk to make a soft but fairly firm dough.

Roll the dough out to a thickness of around 2–3 mm, then cut with a knife into small diamond shapes.

Heat abundant