How to prepare: Fried Pizzelle
Start making the fried pizzelle from the dough, as it needs time to rise. In a bowl, collect the flour, baking powder, water and start kneading with the planetary mixer at low speed using the whisk k just enough to mix. Raise the hook and knead until threaded (this will take about 15 minutes), adding the salt towards the end. Form a ball and let rise until doubled (about 2 hours) covered with cling film.
After this time, divide the dough into balls of 60 g each using a tarot. Stretch each of them into discs about 10 cm in diameter using a rolling pin, place them on a baking sheet floured with re-ground durum wheat semolina, cover with cling film and let rise 30 minutes.
In the meantime, devote yourself to the sauce: in a saucepan, season the oil with the garlic and, when golden, remove it. Add the tomato puree, season with S&P and cook for 15 minutes or until the sauce has reduced.
At this point, fry the pizzelles, a few at a time, in a pan with hot oil at 170 °, browning them on both sides. Drain them with a skimmer, dry them on paper towels and season with the prepared tomato sauce.
Sprinkle with grated and crumbled Grana Padano, garnish with a basil leaf and serve the pan-fried Pizzelles while still hot.