Valdostan Synesthesia

Dough

In a wooden bowl or mixing bowl, dissolve the yeast in the water.
Add about 40% of the flour gradually, mixing until lumps dissolve.
As the mixture becomes smooth, sprinkle in more flour, reserving about 10%.
Continue kneading by hand, using your fists to incorporate the ingredients, until the dough detaches from the sides of the bowl.
Transfer the dough to a work surface and knead until it is soft and uniform.
Cover with a damp cotton cloth or plastic wrap and let rest for 1 hour.
Divide the dough into 250 g balls, place them in a container, and refrigerate at 5°C for 12 hours.
Allow the dough to return to room temperature for 4 hours before cooking.
 

Preparing topping ingredients

Fried Jerusalem Artichokes
Preparation:
o    Grate lemon zest and rub it with rosemary.
o    Add a pinch of salt and mix well.
o    Clean the Jerusalem artichokes thoroughly with a brush but do not peel them. Slice into 2mm-thick pieces with a mandoline slicer.
o    Soak the slices in water with lemon juice for 15 minutes.
o    Remove and pat dry thoroughly with a cloth.

Cooking:
o    Heat 1 liter of peanut oil to 180°C over medium heat.
o    Fry the slices until golden and floating.
o    Drain with a slotted spoon onto paper towels.
o    Sprinkle with rosemary, lemon zest, and salt while hot.

Frying the Montanarina
1.    Heat oil to 180°C in a pot.
2.    Gently press the dough ball with your fingers and cut rounds using a 7cm ring cutter.
3.    Fry until golden, turning and spooning oil over the dough for even cooking.
4.    Drain on paper towels and assemble.