San Secondo boiled shoulder ham and torta fritta with green and red sauce

Type of recipe: Main courses

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Preparation method:

For the torta fritta: Make a fountain with the flour on a pastry board, place the other ingredients in the centre (dissolve the yeast in the milk first) and knead. Roll up, wrap in a clean cloth and allow to prove for about 2 hours. Once risen, roll out the pastry until about 2 mm thick. Cut into diamond shapes of about 8/10 cm on each side and fry in plenty of hot lard or olive oil (about 180°C) until fluffy and golden. Serve piping hot.

For the green sauce: Mince the vegetables not too finely and put in a dish. Add the sugar and salt and dilute the mixture with some oil, vinegar and tomato concentrate. Keep stirring it every now and then for a day.

For the red sauce: Chop the vegetables into fairly large pieces and place in a saucepan. Add the vinegar, tomato concentrate, sugar and a glass of oil. Mix together well and boil for about 2½ hours. Cool the sauce and when cold, add olive oil and stir in well.

Serve the torta f . . . >>>