INGREDIENTS FOR 4 PEOPLE
Torta fritta (typical local bread) has nothing to do with dessert, is a typical Parmesan dish that blends perfectly in with salumi, cheeses and local wines.
- 50 grams of lard
- 40 grams of brewer's yeast
- Salt
- 1 glass of warm milk
- Lard for frying (or oil)
Preparation:
Mix the flour with the lard, the salt and the yeast dissolved in the warm milk.
Work the dough well and let it rise in a warm place, covered with a napkin for at least 1 hour.
Roll it out with a rolling pin into a sheet of about 3 mm thick. Cut it into rhombuses with the appropriate washer and fry it in boiling lard or oil.
When it is golden and swollen, drain it on a paper that absorbs the grease and serve it very hot with cheeses, “Calzetti” Parmigiano Reggiano cream and cold cuts.
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