Torta Fritta (Fried Dough Italian Style) |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time. Ingredients:
2/3 cup whole milk |
5 1/2 cups unbleached all-purpose flour |
2 1/2 teaspoons instant yeast |
3/4 teaspoon coarse sea salt |
1 tablespoon extra virgin olive oil |
peanut oil or lard, for frying |
Directions:
1. In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
2. In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
3. Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
4. Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
5. Punch down dough and turn out onto a lightly-floured surface. Roll out to a 1/4 inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
6. Fill a deep saucepan with 11/2 inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 11/2 minutes total.
7. Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.
|
|