Torta fritta

Melt the yeast with the sugar, milk and lukewarm water. Add the lard and mix. Add the flour, combine the ingredients and knead. Add the salt and continue kneading. Score a cross into the dough and let it rise for at least 2 hours (until the dough doubles in volume).

Roll out the dough with a pasta machine (to a thickness of about 3 mm) and cut into rectangles. Heat the oil in a narrow and tall pot and fry for about 2 minutes, using a skimmer to keep the torta fritta pieces completely immersed in the oil.

Serve with deli meats and Parmigiano Reggiano.