Parmigiano Reggiano shared this mouthwatering Torta Fritta recipe with us, courtesy of Silvana Ghillani. This classic Italian fried bread is golden and crisp on the outside, tender and airy on the inside, making every bite a delight. Traditionally from northern Italy, it’s served alongside cured meats and Parmigiano Reggiano, bringing the authentic flavours of Italy straight to your table.
Torta Fritta
Ingredients:
- 1 kg “00” flour
- 60 g lard
- 1 cube fresh brewer’s yeast
- 1 glass milk
- 15 g salt
- 1 tablespoon sugar
- water as needed
For frying
- 2 l sunflower oil
Directions:
- 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.
