Parmesan torta fritta

See the recipe by Molino Soncini Cesare

Molino Soncini Cesare Bread Line Green flour500g
tepid water250ml
lardfor frying
oil3 tablespoons

Ingredients for the filling/topping


Spread the flour out on a cooking surface: add the oil, salt and the warm water. Work it all together until it forms into a smooth and uniform mixture. Roll it out until it becomes no thicker than 3 or 4mm, and then cut into medium-size rhomboid-shaped pieces. Melt the lard on the flame, until it reaches around 300°C: once it starts to boil well, start to cook each piece on both sides. Once they start to colour, remove them from the oil and place them to dry on absorbent kitchen paper.
Serve with sliced cold cuts, cheese or salame.


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