Torta fritta and local cold cuts

Type of recipe: Appetizers

Click on the photos to enlarge

Preparation method:

Place the flour on a board and make a well in the centre. Boil, mash and season the potatoes and add to the flour. Dissolve the yeast in 100ml warm milk. Add the milk and yeast mixture to the flour. Begin to knead the dough and continue to add the rest of the milk a little at a time until the dough is soft and smooth. Roll out the dough, using either a rolling pin or pasta machine. Cut into strips that are about 3mm thick. Use a pastry cutter to cut the strips into rectangles measuring about 4x7cm. Fry the rectangles, preferably in lard. Serve hot accompanied by traditional local cold cuts.

Preparation method:

Place the flour on a board and make a well in the centre. Boil, mash and season the potatoes and add to the flour. Dissolve the yeast in 100ml warm milk. Add the milk and yeast mixture to the flour. Begin to knead the dough and continue to add the rest of the milk a little at a time until the dough is soft and smooth. Roll out the dough, using either a rolling pin or pasta machine. Cut into strips that are about 3mm thick. Use a pastry cutter to cut the strips into rectangles measuring about 4x7cm. Fry the rectangles, preferably in lard. Serve hot accompanied by traditional local cold cuts.
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