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Torta fritta

Parma - PR
Description:

Ingredients for 4/6 persons:
250 grams of white flour
15 grams of brewer's yeast
30 grams of lard or olive oil
a spoon of salt
12 spoons of water slightly tepid
oil or lard to fry

Preparation:
Sieve the flour on the pastry board, make a hollow in the middle, put salt, lard and the brewer's yeast diluted in the water.
Mix properly the whole.
Let the dough leaven in a warm place for about an hour.
Stretch the dough with the rolling pin or the machine, to obtain a sheet 3 millimeters thick. Cut it in rhombs and fry it in the boiling oil, a few at each time.
Drain the pieces, puffed up and golden, and serve them very hot.
Similar preparations are called, according to different places, crescentine, chizze, chisulein or gnocco fritto.

Last update:
17/11/2016