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Crushed (carda) with mortadella di Prato IGP

A must that everyone loves

Mid-morning, lunch, snack or dinner, it's always a good time to enjoy a hot, or rather strictly dunk (carda).


If you don't know what to eat, the ideal solution is the famous dunk and a focaccia made with water, flour, yeast, oil and salt, stuffed with mortadella di Prato IGP.

With this simple but delicious "sandwich" is back for children. The scent emanating does return to mind old childhood memories linked to one of the most popular meats in Italy.


-500 gr of flour
-2 tbsp oil
-1 tablespoon butter (optional)
– 1/2 cube of yeast (12 g)
– warm water to taste.
-1 teaspoon of salt
– extra virgin olive oil


Preparation :

Put the flour in a bowl. Crumble the yeast in the middle. Add the salt to the side, away from the yeast (it would be better to add it later). Pour 2 tablespoons oil and add 1 tablespoon of lard. Add a little warm water (for convenience, MA kneads and I make the photos). Dissolve the yeast in the water before you begin to incorporate the flour.

Knead the dough by adding water, until the dough is smooth and homogeneous. Let dough rise until it doubles its volume. After this time, take a baking sheet, grease it with oil. Roll out the dough with your hands so that it is about 2 cm leaving fingerprints on the dough. Pour a little oil on it. Bake at 200° on the Middle shelf of the oven for about 20 minutes(static).

Cut apart the crushed, cut it in half and fill with mortadella di Prato IGP.