First of all, a clarification must be made, it Striezl it's a typical Sarentinese dish, a plate of Sarentino, a town that is about 30 kilometers away and that I strongly recommend you to visit.
What is the Striezl? Good question. I have tried it in a local typical of Sarentino, precisely from Bad Rungg and I was really satisfied with it. In a nutshell, the Striezl cannot be made by anyone who did not grow up in Sarentino (so they told me), so if you want to try it, either go to Sarentino or invite someone who has lived in this town in South Tyrol to your home.
As you can see in the photo, the Striezl is filled with delicious speck from South Tyrol. How is it prepared? Obviously I can tell you how to prepare it, but not the tricks to make it come out at its best ... eh, I'm not from Sarentino :)
You have to put the flour in a bowl, crumble the yeast in the middle together with a cup of warm water. After creating the dough, let it rest for 15 minutes. After add the remaining water the salt and create a homogeneous mixture. Remove the dough from the bowl, add the chives and make rounds of about 5 cm. Then stretch the dough so the bread swells when it comes fried.
Before frying the bread, turn it over and make a notch on the underside, so it swells well and in a minute it cooks at 200 degrees. An important thing, for the striezl to be perfect, the inside must not be empty, but full of pasta. In the cut when the striezl is ready it must be put all the speck you can and enjoy your meal!
