Torta fritta
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
Ingredients for frying:
2 l sunflower oil
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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).
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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.
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Serve with deli meats and Parmigiano Reggiano.
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