{"id":7493,"date":"2020-11-03T10:32:54","date_gmt":"2020-11-03T10:32:54","guid":{"rendered":"https:\/\/ifcfood.com\/torta-fritta-gnocco-fritto\/"},"modified":"2022-03-29T10:28:55","modified_gmt":"2022-03-29T10:28:55","slug":"torta-fritta-with-cream-of-parmigiano-reggiano","status":"publish","type":"page","link":"https:\/\/ifcfood.com\/en\/torta-fritta-with-cream-of-parmigiano-reggiano\/","title":{"rendered":"Torta fritta (Gnocco fritto)"},"content":{"rendered":"

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INGREDIENTS FOR 4 PEOPLE<\/p>\n<\/div>[vc_column_text]<\/p>\n

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.<\/pre>\n
- 50 grams of lard\r\n- 40 grams of brewer's yeast\r\n- Salt\r\n- 1 glass of warm milk\r\n- Lard for frying (or oil)<\/span><\/pre>\n
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Preparation:\r\n\r\nMix the flour with the lard, the salt and the yeast dissolved in the warm milk.\r\nWork the dough well and let it rise in a warm place, covered with a napkin for at least 1 hour.\r\nRoll 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.\r\nWhen it is golden and swollen, drain it on a paper that absorbs the grease and serve it very hot with cheeses, \u201cCalzetti\u201d Parmigiano Reggiano cream and cold cuts.<\/span><\/pre>\n
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Dal nostro blog, idee di ricette innovative con le nostre creme di formaggio e novit\u00e0 sulle nostre selezioni di prodotti D.O.P. e I.G.P.<\/p>\n<\/div>[vc_empty_space height=”50″]
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\n                                            by <\/span>                                            \n                                                Calzetti news                                            <\/a>\n                                        <\/h6>\n                                    <\/div>\n                                <\/div>\n                            <\/div>\n                        <\/div>\n                    <\/div>\n                <\/article>\n            <\/div>\n                    <\/div>[\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"
[vc_row row_type=”parallax” content_width=”grid” full_screen_section_height=”no” css=”.vc_custom_1606212625639{margin-top: 40px !important;margin-right: 40px !important;margin-bottom: 40px !important;margin-left: 40px !important;padding-top: 50px !important;background-image: url(https:\/\/ifcfood.com\/wp-content\/uploads\/2020\/11\/fondotelaselezioni-2-2.jpg?id=5176) !important;}”][vc_column width=”1\/2″][vc_single_image image=”5970″ img_size=”full”][vc_empty_space height=”40″][\/vc_column][vc_column width=”1\/2″][vc_column_text] Torta fritta (typical local bread) has nothing to do with dessert, is a typical Parmesan dish that blends perfectly in with salumi, cheeses…<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-7493","page","type-page","status-publish","hentry"],"yoast_head":"\nTorta fritta (Gnocco fritto) - Italian Food & Cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ifcfood.com\/en\/torta-fritta-with-cream-of-parmigiano-reggiano\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Torta fritta (Gnocco fritto) - 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