Prep 20 mins
Cook 15 mins
This tasty snack is nice on its own, but even better with a selection of salamis, sliced cured meats, such as prosciutto, salame di Felino, culatello and coppa, or jams and jellies.This is very similar to a dish from Emilia Romagna called gnoccho. Time does not include proofing time.
- In a small saucepan, combine milk and 1 1/3 cups water. Heat to 110F or until warm to touch; remove from heat.
- In a large bowl, combine 5 cups of the flour, yeast and salt; make a well. Add olive oil and warm milk mixture and, using a wooden spoon, stir until dough just starts to form.
- Turn out onto a well-floured surface and knead until soft and elastic, adding more flour by the tablespoon as needed to keep dough from being too sticky, about 15 minutes.
- Transfer dough to a clean bowl, cover with a clean dishtowel, and let rise until almost doubled, about 45 minutes.
- Punch down dough and turn out onto a lightly-floured surface. Roll out to a ¼ inch thick rectangle, and cut into (about 50) 2 by 3 inch rectangles, transferring cut pieces to a sheet of parchment paper with space between each piece.
- Fill a deep saucepan with 1½ inches peanut oil and heat to 365F Fry dough pieces in batches, turning them before they are halfway done, until puffed and golden brown on both sides, about 1½ minutes total.
- Using a slotted spoon, transfer torta frittas to paper towels in order to drain. Serve immediately.