Torta fritta

Torta fritta

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  • 6
  • Easy
  • 45 minutes
  • 5 minutes


  • 250 g cake flour
  • 2.5 ml bicarbonate of soda
  • salt, to taste
  • 45 ml extra virgin olive oil
  • 200 ml full cream milk
  • sunflower oil, for deep frying

Cooking Instructions

Mix together the flour, bicarbonate of soda and salt, and shape into a well. Add the olive oil and milk to the centre of the well. Mix well then knead until the dough is of a smooth, elastic consistency.

Cover with clingfilm, wrap in a cloth and refrigerate to rest for 30 minutes. Remove and, using a rolling pin, flatten into a wide rectangle about 5mm thick. Fold in two so that the short sides match, then flatten again to the same thickness.

Repeat five times. Flatten the dough to a thickness of about 2 to 3mm then cut into diamond shapes. Deep fry for a few seconds, turning when golden. Dry on absorbent paper.

Serve with Italian cold meats, such as salami or prosciutto. The pillows can also be filled with slices of salami or Parma ham before eating.

TASTE Recipe by: TASTE
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