Ristorante Fricandò
Ingredients and quantities

Quantities per person:

  • 3 slices Parma ham PDO cured for 36 months
  • 3 slices mortadella PGI
  • 4 thick slices of Mora romagnola salami
  • 3 thick slices Mora romagnola Coppa
  • 50g squacquerone soft cheese PDO

For the “fried dough parcels” (quantity for 1kg flour)

  • 1kg “00” flour
  • 60g lard
  • approx. ½l water
  • pinch of salt
  • 1 cube brewer’s yeast
  • olive oil
Accompanying wines:
Romagna DOC Sangiovese

Platter of cold cuts with “fried dough parcels”

Fresh homemade pasta

Type of recipe: Appetizers


Click on the photos to enlarge

Preparation method:

Slice up a selection of the best cold cuts available - Parma ham cured for 30 months, mortadella PGI and Mora romagnola salami and Coppa. Accompany the platter of cold cuts with a portion of squacquerone soft cheese PDO.

For the fried dough parcels: knead together the flour, water, yeast (dissolved in a little lukewarm water) and lard (you can also melt the lard to make the kneading process easier). Rest the dough for about 20 minutes at room temperature (approx. 20°C). Roll out the dough until it is about 3mm thick and cut into 7cm-wide strips. Cut the strips into either triangles or squares. Fry in plenty of olive oil.



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