Recipe · Emilia-Romagna · Parma
Torta Fritta
the diamonds of fried leavened dough that in Parma go with cured meats and cheeses, crisp outside and hollow inside like little pillows
preparation
How it is made
Quantities are for 4 people. The steps are in the order you do them.
- crumble the yeast into a bowl with the pinch of sugar and 50 ml of lukewarm water, stir until it dissolves and leave it for ten minutes, until a light foam forms on the surface
- make a well with the flour, pour the yeast water, the oil, the salt and the rest of the lukewarm water into the middle, and mix with a fork from the centre outwards, taking in the flour a little at a time
- knead by hand for eight or ten minutes, until the dough is smooth, elastic and no longer sticky
- shape it into a ball, put it in an oiled bowl, cover with cling film or a damp cloth and leave it to rise somewhere warm for at least an hour and a half, until it doubles
- roll the dough out on a floured board to three or four millimetres and cut diamonds of about 6 by 7 centimetres, with a small cut in the middle to help them puff up
- heat plenty of oil to 170-180 degrees: without a thermometer, a scrap of dough should sizzle and come straight to the surface
- fry two or three diamonds at a time, turning them often with a slotted spoon, a minute or two a side until they are golden, and drain them on kitchen paper
- serve them piping hot with Prosciutto di Parma DOP, salame Felino, coppa di Parma, culatello di Zibello and flakes of Parmigiano Reggiano aged 24 to 36 months, and a glass of cold Lambrusco
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