Torta Fritta Parmigiana
Torta Fritta (also known as gnocco fritto) is Parma's iconic street food: rectangles of leavened dough fried in lard, puffy and golden. They're enjoyed with Parma's finest cured meats: Prosciutto di Parma, Coppa, and Salame.
At Parma's local festivals, Torta Fritta is always a must-have: hot, crispy, and absolutely irresistible.
Preparation
- 1
Dissolve the yeast in warm milk.
- 2
Mix flour, milk, lard, and salt for 10 minutes.
- 3
Let rise for 1 hour and 30 minutes.
- 4
Roll out to 3mm thickness and cut rectangles of about 8x12 cm.
- 5
Fry in hot lard (170°C): they puff up in just seconds.
- 6
Drain on paper towels and serve piping hot with Prosciutto di Parma.
Chef's Tips
Traditional lard for frying is essential and gives the Torta Fritta its unique crispness. The dough must puff up when frying: if it doesn't, the dough hasn't risen enough.