Torta fritta

Silvana Ghillani's recipe

  • Difficoltà

    Low

  • Stagionatura

    18 months

  • 1kg “00” flour
  • 60g lard
  • 1 cube fresh brewer's yeast
  • 1 glass milk
  • 15g salt
  • 1 tablespoon sugar
  • water as needed
    • Ingredients for frying:
  • 2L sunflower oil

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 3mm) 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.