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Torta fritta

Parma - PR

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

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.

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