164. Fritto Ripieno di Mostarda

This fritter may be made in Romagna, where in wintertime you can buy Savignano mostarda or a chutney made in the style of that town, which was at one time greatly appreciated, though I could not say if this is still the case.

If you do not have this type of chutney, you can use the homemade chutney described in recipe 788.

Prepare a rather soft dough using the following ingredients, which you will knead with your hands on a pastry board.