Authentic Italian Torta Fritta Recipe

Ingredients

  • 500 grams of flour
  • 50 grams of lard
  • 200 ml of warm water
  • 15 grams of fresh yeast
  • 1 teaspoon of salt
  • 1 teaspoon of sugar
  • Extra lard for frying

Steps and instructions

  1. Combine the flour, lard, salt, and sugar in a large mixing bowl.
  2. Dissolve the yeast in the warm water and add to the mixture.
  3. Knead the dough until it becomes smooth and elastic, this should take about 10 minutes.
  4. Cover the dough with a clean cloth and let it rest for about 2 hours until it doubles in size.
  5. After the dough has risen, divide it into small balls about the size of a golf ball.
  6. Roll out each ball with a rolling pin until it is about 0.5 cm thick.
  7. Heat the lard in a deep frying pan over medium heat.
  8. Fry each piece of dough in the hot lard until it puffs up and becomes golden brown, this should take about 2 minutes on each side.
  9. Remove the fried dough from the pan and drain on paper towels.
  10. Repeat the process until all the dough is used. Serve hot and enjoy!

Tools for making

  • Mixing Bowl - A large bowl to mix the dough ingredients.
  • Rolling Pin - Used to roll out the dough into thin sheets.
  • Deep Frying Pan - A pan with high sides to hold the lard for frying the dough.
  • Paper Towels - To drain the fried dough and absorb excess oil.

Recipe variations

  • Using whole wheat flour instead of all-purpose flour for a healthier option.
  • Adding herbs or spices to the dough, such as rosemary, garlic powder, or paprika, to enhance the flavor.
  • Replacing lard with vegetable oil or butter for a different taste and texture.
  • Stuffing the fried dough with various fillings like prosciutto, cheese, or Nutella for a savory or sweet twist.
  • Adding grated Parmesan or pecorino cheese to the dough for a cheesy variation.
  • Serving the torta fritta with a dipping sauce, such as marinara sauce, pesto, or honey mustard.
  • Making mini torta frittas by dividing the dough into smaller portions and frying them as bite-sized appetizers.
  • Using a different shape for the dough, such as squares, triangles, or circles, to change the appearance of the torta fritta.
  • For a vegan option, substituting lard with vegetable shortening or coconut oil and omitting any animal-based fillings.

Recipe overview

Indulge your taste buds in the comforting flavors of Torta fritta, an irresistible Italian treat that will make any mealtime unique. Also known as "fried dough", Torta fritta is a popular dish in Emilia Romagna and is often paired with cold cuts, cheeses, and sparkling wine. The recipe calls for simple ingredients including flour, lard, yeast, salt, and sugar. The dough is kneaded until smooth, left to rise, then rolled out and fried until golden brown. Within a couple of hours, you'll have a plate full of delicious, puffy bundles of fried dough that are best served hot and eaten with your favorite accompaniments. With its crispy outside and soft, airy inside, Torta fritta is sure to become a favorite in your home.

Common questions

  1. How can I make the dough rise faster? To speed up the rising process, you can place the covered dough in a warm area, such as near a warm oven or on top of a radiator.
  2. Can I use vegetable oil instead of lard for frying? Yes, you can substitute vegetable oil for lard if desired. However, using lard will give the torta fritta its traditional flavor and texture.
  3. Can I freeze the dough? Yes, you can freeze the dough. After kneading and allowing it to rise, divide the dough into balls and wrap each ball tightly in plastic wrap. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw in the refrigerator overnight before rolling and frying.
  4. Can I make the dough ahead of time? Yes, you can prepare the dough in advance. After kneading and allowing it to rise, you can place it in an airtight container and refrigerate for up to 24 hours. When you're ready to fry, let the dough come to room temperature before rolling and frying.
  5. Can I add any fillings to the torta fritta? While torta fritta is typically served plain, you can experiment with adding fillings if desired. Some common options include prosciutto, cheese, or Nutella for a sweet version.

Serving dishes and utensils

  • Mixing Bowl - A large bowl for combining the ingredients and kneading the dough.
  • Rolling Pin - Used to roll out the dough into thin sheets.
  • Deep Frying Pan - A pan with high sides for frying the dough in lard.
  • Paper Towels - Used to drain the fried dough and remove excess oil.

Origin stories

Torta fritta, a delightful puff of fried dough, hails from the region Emilia-Romagna in northern Italy. This delicacy, with its humble origins, was often enjoyed by the farmers and laborers of the region as a satisfying and delicious energy source during long, hard days of work. Its name, which literally translates to "fried cake", does not do justice to the delight it brings to the palate when served hot, its insides still steaming and the outside perfectly golden. In the charming cities and towns of Emilia-Romagna, it is traditionally enjoyed with an assortment of cured meats and cheeses, making it a beloved centerpiece in gatherings, festivals, and casual dining. So integral is this dish to the local culture that friendly rivalries have sprung up between towns over whose torta fritta is the finest!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.