Torta Fritta con Salumi di Parma
Golden, puffy fried dough pillows from Parma served piping hot alongside thinly sliced cured meats like Culatello and Prosciutto di Parma.
- Prep
- 40 min
- Cook
- 15 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 680 kcal
Equipment
- •Rolling pin
- •Fluted pastry wheel cutter
- •Deep frying pan
- •Slotted spoon
- •Kitchen paper
- •Kitchen thermometer
Nutrition
Per serving, approximate
- Calories
- 680 kcal
- fat
- 36 g
- carbs
- 58 g
- fibre
- 2 g
- protein
- 28 g
- calories
- 680 kcal
Instructions
- 1
Dissolve the crumbled fresh yeast into the lukewarm milk in a small bowl.
- 2
Tip the flour onto a work surface and make a wide well in the centre.
- 3
Pour the milk mixture, sparkling water, softened lard, and salt into the central well.
- 4
Knead the ingredients together vigorously for ten minutes until the dough becomes smooth and elastic.
- 5
Shape the dough into a smooth ball, cover with a damp cloth, and rest for thirty minutes.
- 6
Roll out the dough on a lightly floured surface to a uniform thickness of roughly three millimetres.
- 7
Cut the rolled sheet into rhombuses or rectangles measuring eight by five centimetres using a fluted pastry cutter.
- 8
Melt the frying lard in a deep pan until it reaches 180 degrees C on a thermometer.
- 9
Fry three or four dough pieces at a time, turning once, until they puff hollow and turn pale gold.
- 10
Transfer the fried dough immediately with a slotted spoon onto a tray lined with kitchen paper to drain.
- 11
Arrange the steaming torta fritta in a basket alongside platters of cold sliced salumi and soft cheese.
Chef's tips
Do not roll the dough too thin, or it will turn into flat crisps rather than hollow, airy pillows. Ensure the fat temperature remains consistently near 180 degrees C so the dough expands rapidly without absorbing excess grease. Serve immediately, as torta fritta loses its crisp shell and lightness once cold.
Ingredient substitutions
- strutto (pork lard) for frying → peanut oil or sunflower oil, though the traditional crust flavour will be lighter
- fresh yeast → 4 g dried instant yeast mixed directly into the dry flour
- Culatello di Zibello DOP → Coppa di Parma IGP or extra Prosciutto di Parma
Storage
Torta fritta must be consumed immediately upon frying and is not suitable for storage.
Reheating
Reheating is not recommended, but leftover pieces can be crisped in an oven at 180 degrees C for three minutes.
Common mistakes to avoid
- •Frying in oil that is too cold, causing the dough to soak up grease and fail to inflate.
- •Rolling the dough too thick, resulting in a heavy and doughy interior rather than an empty pocket.
- •Letting the cooked pastries sit before serving; they must be eaten immediately while crisp and hot.
Serving suggestions
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